Earl Grey Salad Dressing Recipes

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EARL GREY SALAD DRESSING



Earl Grey Salad Dressing image

Make and share this Earl Grey Salad Dressing recipe from Food.com.

Provided by HeatherFeather

Categories     Salad Dressings

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

1/3 cup white wine vinegar
2 bags earl grey tea (regular sized)
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 cup canola oil
1/4 cup fresh basil, minced

Steps:

  • Bring vinegar to a boil, add tea bags, cover, and let steep 30 minutes; discard tea bags when done.
  • Using a blender, combine vinegar mixture with mustard, salt, and pepper in a blender until smooth.
  • Turn blender to high speed and add the oil in a slow, steady stream.
  • Hand stir in the minced basil.
  • Taste for seasonings- adjust to suit your tastes.

Nutrition Facts : Calories 322.7, Fat 36.4, SaturatedFat 2.6, Sodium 203.3, Carbohydrate 0.3, Fiber 0.1, Protein 0.1

EARL GREY MADELEINES



Earl Grey Madeleines image

I love Earl Grey tea, and decided to add it to my basic madeleine recipe. You can dust the madeleines with some powdered sugar before serving.

Provided by nykib

Categories     World Cuisine Recipes     European     French

Time 2h45m

Yield 48

Number Of Ingredients 10

1 ⅓ cups cake flour
1 teaspoon baking powder
½ teaspoon salt
3 large eggs, at room temperature
⅔ cup white sugar
½ cup unsalted butter, melted and cooled to room temperature
2 bags Earl Grey tea (such as Pickwick®), finely ground
1 teaspoon vanilla bean paste
4 teaspoons melted butter, divided
4 teaspoons all-purpose flour, divided

Steps:

  • Sift cake flour, baking powder, and salt together into a medium bowl. Set aside.
  • Combine eggs and sugar in a stand mixer fitted with the paddle attachment. Beat on medium-high speed until fluffy and doubled in volume, about 5 minutes. Fold in the flour mixture with a silicone spatula, 1/4 at a time, until batter is just combined.
  • Add 1/2 cup melted butter, Earl Grey tea, and vanilla bean paste; mix until combined. Refrigerate batter for 2 to 24 hours.
  • Prepare 2 madeleine pans by greasing each with 1 teaspoon melted butter and dusting with 1 teaspoon flour. Tap out excess flour. Refrigerate the prepared pans before baking.
  • Preheat the oven to 450 degrees F (230 degrees C).
  • Pipe or spoon some of the cold batter into the prepared pans. Fill the molds no more than 3/4 full. Transfer pans to the oven and reduce the temperature to 400 degrees F (200 degrees C).
  • Bake until madeleines puff up and edges start to color, 6 to 9 minutes. Cool madeleines on a wire rack or paper towels. Wipe out the pans and repeat to finish the batter.

Nutrition Facts : Calories 50.8 calories, Carbohydrate 6.2 g, Cholesterol 17.6 mg, Fat 2.6 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 1.5 g, Sodium 41.5 mg, Sugar 2.8 g

GREEK SALAD DRESSING



Greek Salad Dressing image

Homemade Greek salad dressing doesn't get much easier. If you don't have lemon juice on hand, replace it with additional vinegar. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 5m

Yield 3/4 cup.

Number Of Ingredients 8

1/2 cup olive oil
1/4 cup red wine vinegar
2 tablespoons lemon juice
2 garlic cloves, minced
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano

Steps:

  • In a jar with a tight-fitting lid, combine all ingredients; shake well.

Nutrition Facts : Calories 163 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 217mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

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