Brazilian Dressing

Brazilian Dressing

From: Chef Alice weingarten, Alice's Key west Restaurant.

Yield:100 1-oz. servings.

Citrus lavender honey vinaigrette:
1 ½ cups Dijon mustard
½ cup lavender honey
½ cup wild flower honey
½ cup orange juice concentrate
2 cups seasoned rice wine vinegar
2 Tbsp. salt
3 Tbsp. dry tarragon
2 quarts canola oil


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