Black Garlic Vinaigrette<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Based on a classic dressing,\u00a0<\/span>BGK’s\u00a0Black Garlic Vinaigrette has the addition of\u00a0<\/span>Black Garlic balsamic and molasses notes; a delicious<\/span> salad dressing or marinade.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t $\"black$ \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Prep:<\/strong>\u00a05 mins | Cook:<\/strong>\u00a0none | Serves:<\/strong>\u00a04<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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V:<\/strong> use vegetarian Dijon mustard | Ve:<\/strong>\u00a0use vegan Dijon mustard<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Ingredients<\/span><\/p>
\u00bd tsp salt<\/li>
1 tsp caster sugar<\/li>
2 tbsp Black Garlic Infused Balsamic Vinegar<\/b> or red wine vinegar<\/li>
1 tbsp Black Garlic Paste<\/b><\/li>
1 tsp Dijon mustard or vegetarian Dijon mustard or vegan Dijon mustard<\/li>
6 tbsp olive oil<\/li>
Freshly ground black pepper<\/li><\/ul><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Method<\/span><\/p>
Dissolve the salt and sugar in the vinegar; put this and all the remaining ingredients into a glass jar with a lid. Shake vigorously until combined and emulsified.<\/li>
Season to taste with freshly ground black pepper. Add a little more sugar if desired.<\/li><\/ul>
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To Serve: <\/b>BGK’s\u00a0Black Garlic Vinaigrette can be used as a salad dressing or as a marinade. Drizzle over roasted, grilled or steamed meat, fish or vegetables at the end of cooking.\u00a0<\/p>
Top Tip: <\/b>when dressing a salad make sure the leaves are completely dry or they will repel the dressing. Pouring a little vinaigrette into the bottom of a salad bowl before adding the salad helps to cover the leaves more evenly. Dress a salad just before serving as dressing it too early<\/span> <\/b>can make the leaves soggy.\u00a0The addition of mustard makes vinaigrette more stable.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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