Sun-dried Tomato Dressing Recipe with Garlic and Dijon
This sun-dried tomato dressing sits in the middle of the dressing scale: more body than a light vinaigrette, but not as rich as a creamy one. Sun-dried tomatoes, Dijon and garlic are blended into a puree, then all the olive oil goes in at once for a quick blend. It takes 5 minutes and keeps in the fridge for about a week.
Equipment
- Stick blender
- High-sided container
- Mixing bowl / Bowl
- Measuring jug
- Measuring spoons
- Whisk
Ingredients
FLAVOURINGS & INGREDIENTS TO HELP WITH EMULSIFICATION
- 2 tsp Light brown sugar could be maple, honey, agave, or other sugars
- Pinch salt
- Freshly ground black pepper to your liking
- 1 Small garlic clove
- 8 Sun-dried tomato halves if using the not in oil version, rehydrate in boiling water for 10 minutes, then drain
- 2 tsp Dijon mustard
ACIDITY
- 80 ml Red wine vinegar balsamic, white wine, sherry or apple cider vinegar
OIL
- 200 ml Extra virgin olive oil
CONSISTENCY
- Water on stand-by to loosen to the correct consistency
Instructions
- Add all of the ingredients to a high-sided container except for the oil and water, and blend into a fine paste using a stick blender.
- Once you have a paste, add all of the oil in one go, start with your blender at full speed at the bottom, and pull up to emulsify all of the oil. Blend for as little time as possible, to reduce the chances of making the olive oil too bitter (see video)
- Adjust the seasonings as needed, and add a little water if the dressing needs thinning out.
Video
Nutrition
Serving: 1servingCalories: 146.8kcalCarbohydrates: 1.53gProtein: 0.2gFat: 15.7gSaturated Fat: 2.15gSodium: 34.1mgPotassium: 48.3mgFiber: 0.2gSugar: 0.76g
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