Rating: 3.5 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

This jalapeño dressing, from chef Matthew Hoyle of restaurant Nobu 57, is a fantastic addition to his Cauliflower Jalapeno or Scallops and Brussels Sprouts.

The Martha Stewart Show, Episode 3037

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Yield:
Makes about 3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place jalapeno, garlic, rice-wine vinegar, and sea salt in the jar of a blender. Blend until well combined. With the machine running, slowly drizzle in oil until emulsified.

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Reviews (1)

4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
11/24/2007
I would change the jalapeno to serranos and perhaps the rice-wine vinegar to a white wine vinegar. I can not eat very hot items or I lose my voice for at least 1/2 hour.