Greek Dressing
Serves: 6
Prep Time: 10 min. Cook Time: 5 min. |
If you're a native of Columbus Ohio, you've probably heard of King's Gyros. The owner is a local legend, and you can literally taste the pride and passion in his food. He will repeatedly tell you that it's "better with flavor" and that applies to food and life. I wanted to make a Greek dressing worthy of the time and kindness he's shown to me.
Ingredients
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Directions
- Combine all ingredients in a medium mixing bowl and whisk until combined.
- While whisking, slowly drizzle Olive Oil into mixture. This will help emulsify your dressing.
- Serve immediately. Can be stored in refrigerator, in an air tight container, for up to a month.
Sulli Says: I have to pass along this tip. One of my favorite kitchen gadgets is my Vitamix. I recently purchased the Aer container. It's specifically for whipping, emulsifying, muddling and foaming (and more). So I used it for the first time here. I will probably never make a dressing without it again. You get restaurant quality texture and volume in under 5 minutes with no tired muscles. You can find the link below.
Secondly, you might ask why yellow mustard and not Dijon? Well simply put, I don't like Dijon! And there's no crime in using yellow mustard if you season your dressing properly. Kosher yellow mustard like Plochman's (my favorite) have a lot of the same flavor profiles without the bite of Dijon. It's my go to, you should use what will make you love your food.
Like this recipe? Have pictures of your success? Share in the comments below!
Secondly, you might ask why yellow mustard and not Dijon? Well simply put, I don't like Dijon! And there's no crime in using yellow mustard if you season your dressing properly. Kosher yellow mustard like Plochman's (my favorite) have a lot of the same flavor profiles without the bite of Dijon. It's my go to, you should use what will make you love your food.
Like this recipe? Have pictures of your success? Share in the comments below!
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