Recipe information
Yield
Makes about 3/4 cup
Ingredients
3 tablespoons molasses
1Ā 1/2 tablespoons red wine vinegar
1Ā 1/2 tablespoons Dijon mustard
1 teaspoon honey
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup canola oil
Preparation
Combine the molasses, 2 tablespoons water, the vinegar, mustard, honey, salt, and pepper in a medium bowl and whisk until combined. Slowly whisk in the oil until emulsified. The dressing can be made 1 day in advance and stored in a tightly covered container in the refrigerator.
Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson Potter
BOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.
