I often just put everything into an old
mustard jar with a lid, and shake.
Not exact matches
Place oil, vinegar,
mustard, shallot, salt, and pepper in a small
jar with a tight - fitting
lid; attach
lid, and shake vigorously until combined.
In a small
jar with a tight - fitting
lid, combine the garlic,
mustard, vinegar and olive oil.
To make the dressing, combine lemon juice,
mustard, Worcestershire, salt, garlic, and anchovy paste in a large glass
jar with a tight - fitting
lid (a Mason
jar works well).
2 - 3 Tbsp ground flax seed 1/3 cup Balsamic vinegar 1/2 cup water 1/2 tsp dried parsley 1/2 tsp Dijon
mustard (optional) 2 Tbsp diced red onion (optional) Place all ingredients in a small glass
jar with a
lid and shake.
Place the olive oil, lemon juice, honey, zest,
mustard, salt, and pepper in a bowl and whisk until well combined, or add to a small Mason
jar, cover
with a
lid, and shake vigorously until combined.
In a
jar with a tight fitting
lid, add the cashew butter, warm water, lemon juice, garlic, dijon
mustard, capers, nutritional yeast, and olive oil.
Ingredients: 1/4 cup olive oil 2 TBSP vinegar (red or white wine, apple cider — not balsamic) 1 large garlic clove chopped finely 2 tsp Dijon
Mustard 1/2 tsp oregano (dried or chopped fresh) 1/2 tsp basil (dried or chopped fresh) Instructions: Combine all ingredients in a small glass
jar with a
lid and shake well to mix.
In a small
jar with a
lid, spoon in
mustard, vinegar and olive oil.
Combine sugar, honey, vegetable oil, vinegar,
mustard, garlic, sunflower seeds and sesame seeds in a
jar with tight - fitting
lid.
In a small bowl or a
jar with a
lid, mix extra virgin olive oil and grainy
mustard together.