Garam Vinaigrette

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Credit: Nathan Lemley, Executive Chef, Parkside, Austin, Texas
The National Culinary Review, February 2016

Ingredients

¾ cup olive oil
¼ cup white wine vinegar
1 t. garam masala (more, if desired)
Salt, to taste

Instructions

Whisk oil and vinegar together. Add garam masala and salt.

Yield

12 servings

Tags

Sauce/Dressing/Rub, The National Culinary Review

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