We have friends coming for a feast on Sunday, so I am busily making stuff ahead where I can. The cool thing (I think) is that stuff like this Steakhouse French Salad Dressing actually tastes better after it has rested for a day or so in the fridge.
I call this Steakhouse French because the recipe is based on one from a pretty famous steak house west of Boston, although I have cut the honey called for by one third, and the dressing is still wonderfully sweet and just tangy enough.
INGREDIENTS
•1/4 cup honey
•1/3 cup ketchup
•1/3 cup cider vinegar
•1/3 cup chopped red onion
•3 garlic cloves, minced
•1/2 tsp steak seasoning
•1/2 tsp smoked birch salt*
•1 tsp paprika
•1/2 tsp celery seed
•3/4 cup vegetable oil
*Feel free to use kosher salt.
Add all of the ingredients, except for the oil, to a blender jar and pulse until they are well and truly blended and smooth.
With the blender running, slowly stream the oil through the hole in the lid and continue to blend until the oil has emulsified into the dressing. It will take on a creamy look.
Transfer to a jar and stash in the fridge until needed. Like, mebbe for a strawberry and baby spinach salad?