Lisa, the last 5 ingredients have question marks for the amounts. Did you mean 1 teaspoon each? If so, I question that amount of pepper. It seems like too much. Or did those question marks mean for us to adjust the amounts of those ingredients to our liking? In which case I would still be at a loss to know how much to add.
Pamela Fairchild <pamelafairch...@comcast.net> -----Original Message----- From: Cookinginthedark On Behalf Of Lisa Belville via Cookinginthedark Sent: Monday, August 10, 2020 4:04 PM To: cookinginthedark@acbradio.org Cc: Lisa Belville <lisa...@frontier.com> Subject: [CnD] Dill Vinaigrette Okay, this is the recipe I am making without the ground mustard. I have Dijon and basic yellow. I'll probably go with the Dijon and just adjust spices to compensate for the extra liquid. Unfortunately, I got the answers from you guys and my sister just as the Instacart shopper started shopping. At least I know for next time. Oh, and my sister says she uses ground or dry mustard all of the time. Who knew? <grin> Dill Vinaigrette Prep: 15 mins Total: 15 mins Servings: 2 Ingredients ¼ cup vegetable oil 2 tablespoons red wine vinegar 1?½ teaspoons white sugar ½ teaspoon dried dill weed ? teaspoon salt ? teaspoon onion powder ? teaspoon garlic powder ? teaspoon dry mustard ? teaspoon ground black pepper Directions Step 1 In a blender, combine the oil, vinegar, sugar, dill weed, salt, onion powder, garlic powder, dry mustard and pepper. Blend until smooth, cover and refrigerate until chilled. Lisa _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark