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Prep Time: 30 Minutes
Yields: 2½ Cups

Many Louisianans love to add the flavor of cane syrup to dressings and sauces. Most people compare the flavor of cane syrup to molasses. However, the two syrups are very different. Molasses is a much stronger, darker syrup used in dishes such as gingerbread and spice cakes; whereas cane syrup is used as a topping for breakfast items.

1 egg yolk
1 tbsp minced onions
1 tbsp minced garlic
1 tsp chopped basil
1 tsp chopped thyme
1 tsp cracked black pepper
1 tsp Creole mustard
¼ cup red wine vinegar
2 tbsps orange juice
2 tbsps Steen’s Cane Syrup
1 cup vegetable oil
1 cup olive oil
salt and cracked black pepper to taste

Place egg yolks in a large mixing bowl and whisk 1 minute. Add onions, garlic, basil, thyme, pepper, mustard, vinegar, orange juice and cane syrup. Continue to whisk until all ingredients are blended. Pour in oils in a slow steady stream, whisking constantly. Season to taste with salt and pepper.


























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