I am on a hard-core turmeric kick as of late. There have been multiple farmers selling it at my local farmers market and I just can’t.get.enough. I was so surprised the first time I saw it locally, thinking it was something only grown on the other side of the world. Well I am glad it’s here and a part of my, and my family’s, diet.
Taste, Adjust, Repeat
I try to post unique recipes, those that you can’t find 100 versions of with a simple online search. My recipe below, however, is based off of this one, but I made a number of notable changes. I provide more exact measurements which I think is important for those who are uncomfortable with vagueness. I made it quite a bit thicker but it’s still pourable. I also sweetened it up a bit as I found the original much too tart and the turmeric flavor overpowering. I tell you all of this in hopes you take my comments, along with the recipe, as a starting point. If you know you really like a strong turmeric flavor, then maybe you don’t need the honey or that you can up the amount of turmeric. The good thing about this recipe is you can taste, adjust, taste, adjust over and over again.
How to Use It
You can use this recipe as a dressing or a dip. Here are some ways I would use it:
How to Preserve It
I didn’t try it but I can’t imagine why this dressing wouldn’t freeze well. I think it would be useful to freeze it in 1/2 cup portions so you only have to thaw out what you need later. This is also a good reason to make a double or triple batch!