@Dexster -
I’m thinking you are referring to Bobbi’s peached egg recipe rather than my salad dressing, but as I made some last night here it is in Technicolor.
(1) Main Ingredients
(2) “Dry” ingredients “measured out”
(3) 3 parts olive oil 1 part white wine vinegar and a dash of apple cider vinegar.
Note, the “cloudy” look is due to me using a peanut butter jar that has some “left over” peanut butter. This is my attempt to get my money’s worth of the peanut butter - nothing goes to waste in this household !! And so in this case, peanut butter is an optional extra and can be used in the same way as tahini (they can both be used together, or they can be used on their own or not at all - it’s all up to you.)
(4) Dry ingredients added to wet ingredients - looking into jar from top. Don’t be put off, it’s all good clean stuff.
(5) After initial stir with spoon to bring ingredients together
(6) - Put lid on jar and tighten before giving it a good shaaaaaaaaaaaaake!
(7) After vigourous shaaaaaaaaaaaaaaaaking for 3/4 minutes or longer if you can.
Give it a quick taste and add seasoning as required.
On this occasion, I added a bit more kala namak and cracked pepper and gave it a further shake.
On opening the jar, the smell of kala nakak hits you and that’s when you know you’ve nailed it.
It’s heavenly!