Last night I threw ginger, garlic, EVO, Balsamic vin and likkle soy sauce in the blender. mek it sit over night in the fridge wid a tups of brwn sugar.
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: MrsKurlie</div><div class="ubbcode-body">I am having the ginger dressing on my salad right now </div></div>you mek it? what in deh?
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Gen</div><div class="ubbcode-body">the ginger and the balsamic are 2 strong flavahs, sound like dem gwine puddung one peeca fighting inna yuh mouth </div></div>
I got this recipe from L'Escogriffe a now gone restaurant in Les Halles section of Paris in 1980. I have used almost nothing else on my salads since then.
That's how much my wife and I like it.
Ail et Creme/ Creamy Garlic Dressing.
Ingredients: Fresh garlic -never garlic powder or garlic salt.
Canola or other light vegetable oil
Vinegar- I prefer apple cider vinegar but regular white or cane
will do nicely.
Heavy cream or low-fat plain yogurt if you're watching calories.
salt and pepper
To make a small amount to try out:
Put a clove of garlic through a press into a bowl large enough to hold the ingredients and mix them with a whisk.
Add about a quarter teaspoon of salt and mash it into the garlic pieces with the back of a soup spoon until you have a smooth paste. This avoids chunks of garlic in the dressing.
Add 1/4 cup of yogurt/cream and two tablespoons of vinegar and whisk till smooth. Then add 1/4 cup of oil a bit at a time and whisk until smooth.
The order in which the ingredients are mixed ensure that the finished product stays blended/homogenized and will not separate.
If you like it, you can just multiply the units and make a large amount.
I make a bout two quarts and store it in a 2-liter plastic soda bottle.
It keeps a long time. I've never thrown any away but then, we use a lot of it.
It also makes a nice dressing on sandwiches/rollups such as smoked turkey/provolone/lettuce.
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the dressing was tha bombdiggity 
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