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Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pecan wood — mild, nutty smoke for poultry, pork, baked beans
Glass cruet for table service — vinegar, oil, dressings
Advanced fermentation techniques from the world's best restaurant
Advanced fermentation from Noma — lacto, kombucha, vinegar, garum
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pecan wood — mild, nutty smoke for poultry, pork, baked beans
Glass cruet for table service — vinegar, oil, dressings
Advanced fermentation techniques from the world's best restaurant
Advanced fermentation from Noma — lacto, kombucha, vinegar, garum
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Roast the pecans at 350 degrees about 20 minutes or until lightly browned. When cool process in food processor until resembles coarse cornmeal. Remove from processor and puree the vinegar, garlic, Dijon mustard, whole grain mustard, honey, sugar, salt, and pepper. With the motor running add oil and process until emulsified. Pour into storage container and stir in pecans. Store in refrigerator for 30 days.