Curry Dressing Mix
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A dry curry seasoning mix you shake together, then blend with vinegar and oil for a mildly spiced dressing. Hard-cooked egg can be stirred in just before serving.
Ingredients
Dry mix
- 1 teaspoon salt
- 3/4 teaspoon sugar
- 1/2 teaspoon dry mustard
- 1 teaspoon curry powder
- Dash ground red pepper
- Dash pepper
Dressing
- 1 package curry dressing mix
- 1/4 cup vinegar
- 1 cup salad oil
- 1 or 2 finely chopped hard-cooked eggs optional
Equipment
- zip-top bags
- airtight jar
Directions
- Place the salt, sugar, dry mustard, curry powder, red pepper, and pepper in a small zip-top bag or jar.
- Close and shake until the mix is evenly blended.
- For the dressing, put one package of the dry mix, the vinegar, and the oil in a cruet or a jar with a tight lid.
- Shake well until blended.
- Leave the dressing to stand for at least 30 minutes before serving.
- If you are using eggs, stir in the chopped hard-cooked eggs right before serving.
Notes
Dry mix: airtight container in a cool, dry place up to 6 months. Prepared dressing: refrigerate and use within 3 to 4 days, with or without eggs. Shake well before each use.
Nutrition
Serving: 29g | Calories: 196kcal | Carbohydrates: 0.5g | Protein: 0.1g | Fat: 22g | Saturated Fat: 3.3g | Trans Fat: 0.1g | Cholesterol: 0mg | Sodium: 236mg | Potassium: 5.7mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 0.1IU | Vitamin C: 0mg | Calcium: 1.9mg | Iron: 0.1mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 10 servings from the whole mix with 1/4 cup vinegar, 1 cup salad oil, 1 or 2 finely chopped hard-cooked eggs, optional; dry mustard counted as ground mustard seed, vinegar counted as wine vinegar, salad oil counted as vegetable oil. Brands and portions vary, so use it only as an approximation.
