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Recipe by: Susan Voisin
A side note: I started out making this with Cuisine Perel’s Spicy Pecan vinegar (available from Dr. Fuhrman’s website and elsewhere). However, that got to be very expensive considering the amount of this I use in a week. So I started making my own pecan-flavored vinegar using pecan extract and seasoned rice vinegar. But seasoned rice vinegar is loaded with sugar and salt, so I began using less of it and adding cider vinegar. The moral of this story is that you can use all Spicy Pecan vinegar or all seasoned rice vinegar (just use more vinegar instead of the water).
1/4 cup seasoned rice vinegar
1/2 cup apple cider vinegar
1/4 cup water
2-3 tsp. minced garlic (I buy it in big jars)
1 tbsp. Dijon-style mustard
1/2 tsp. pecan flavoring extract
2-3 tbsp. ground flax seeds
Shake all ingredients in a storage container or whirl in a blender. The flax seed will cause the dressing to thicken slightly over time, adding a nice consistency to it.
May 15th, 2013 at 9:16 am
I actually have an unopened bottle of the Cuisine Perel’s Spicy Pecan vinegar so I made this dressing. The vinegar tasted so sweet to me I was wondering if there is added sugar in it. I’m awaiting a return call from the company. In any event, I’m unclear of the exact proportion of things if creating the pecan vinegar at home. If using all rice vinegar does one increase the amount by 1/4 cup and eliminate the 1/4 water? If using rice vinegar and cider vinegar is the water still added? Thanks in advance! p.s.~ The dressing is very good!