Warm Curry Dressing
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2teaspoons Dijon-style
- 1teaspoon curry powder
- 2tablespoons Balsamic vinegar
- ¼cup chopped scallions
- â…“cup olive or vegetable oil
- Salt and freshly ground pepper to taste
- ¼cup coarsely chopped fresh basil or chervil
Nutritional analysis per serving (8 servings)
89 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 1 gram sugars; 0 grams protein; 44 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the mustard, curry powder, vinegar and scallions in a saucepan. Blend well over low heat with a wire whisk. Add the oil, blending well. Remove from the heat and add salt, pepper and basil. Keep warm.
Private Notes
Comments
I poured this dressing over roasted cauliflower, which I had coated in coconut oil prior to roasting. It was delicious. I served this with bowls of masoor dal, another NYT recipe.
Love this dressing!
Use six scallion, thinly sliced. Excellent with fresh TARRAGON. While whisking balsamic, mustard (wet, not powdered), and scallion, add half of oil. Continue to cook and whisk while adding rest of oil and herb
I poured this dressing over roasted cauliflower, which I had coated in coconut oil prior to roasting. It was delicious. I served this with bowls of masoor dal, another NYT recipe.
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