À la grecque dressing

À la grecque dressing

By
From
New Middle Eastern Food
Makes
360 ml
Photographer
Mark Roper

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. In a saucepan, mix 10 roasted and finely crushed saffron threads, 80 ml white wine vinegar, 40 ml white wine and 1 teaspoon honey. Warm the pan gently to dissolve the honey, then add 5 evenly and finely diced shallots, 2 finely chopped cloves garlic, 1 finely chopped bullet chilli and the leaves from 2 sprigs fresh thyme. Pour into a large mixing bowl and allow to cool. Add 1 teaspoon roasted and crushed coriander seeds, 1/2 teaspoon roasted and crushed white peppercorns, 1/2 teaspoon roasted and crushed fennel seeds, then whisk in the juice of 1 lemon and 250 ml extra-virgin olive oil. Taste for seasoning and add salt and freshly ground black pepper as required. Pour into a sealable jar and store in the fridge. It will keep for 5 days.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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