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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Saw this on the net a while ago and have made it many times. At first I only used it as a dressing and last week I discovered that it is also very nice as a basting sauce for chicken. The recipe doubles easily and stores well in the fridge. Ingredients:
1/2 cup olive oil |
1 cup wine vinegar (red or white or a mix) |
1/4 cup sugar |
2 garlic cloves, finely minced |
1 tablespoon dry mustard |
1 teaspoon caraway seed (optional) |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1/4 teaspoon chili flakes |
1/4 cup dijon mustard |
Directions:
1. Combine all ingredients except the mustard in a small saucepan.
2. Bring to a boil over high heat, reduce heat to medium.
3. Boil 5 minutes, stirring occasionally.
4. Reduce heat if it cooks too bubbly .
5. Cover and chill in refrigerator.
6. When completely chilled, whisk in mustard.
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