1/4 cup sesame seeds
10 ounces oil (I use canola)
3 ounces Sesame Oil
8 ounces sugar
3 ounces Red Wine Vinegar**
1 ounces Dijon Mustard
0.75 ounce Honey*
0.25 ounce salt
1 teaspoon White Pepper
Heat the sesame seeds in the canola oil over low to med-low heat until the sesame seeds are golden.
In a jar, add all the ingredients and shake until well blended.
*You can use agave nectar to make it vegan but then you will have to change the name.
**I feel red wine vinegar is too assertive and would use half red wine vinegar and half rice wine vinegar.
This amount fits into a mason jar nicely. It's how I'd made it last night. Put the jar on a scale and taring the scale after each ingredient.
It can keep for a good 2 weeks.
by Lorraine: Awesome recipe, thanks for saving the day. It was a hit with everyine. Thank you.