April 22, 2018
Condiments, 5-Minute Prep, Easy/Beginner Cooking,
No-Cook, Quick Meals, Hand Mix/Whisk, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch, Spices, Oil, Spicy, Salad Dressing more
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"Curry spice blends (that contain turmeric) are a wonderful, unexpected addition to a basic vinaigrette. Perfect dressing for grain salads, lettuces, tossed with roasted chicken or as a glaze for shrimp."
Place the lime juice, honey, curry powder, black pepper & cayenne in a small bowl; whisk until smooth.
Slowly whisk in the oil until combined.
Season with salt or spice if desired.
Store in an airtight glass container in the refrigerator for up to 1 week.
Whisk again just before serving to re-emulsify.
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Fabulous sauce. I used in on some pasta and it was a refreshing change. I followed the recipe, using my stick blender (perfect) with just these changes: left out cayenne pepper (don't like heat and none in the house), subbed lemon juice for lime juice (pantry forced me too) and subbed olive oil for canola (personal preference). I think this would make a great salad dressing too!