Originally Posted by
milehi
My fish sauce is anchovie based. Now I need to get to the Asian market to see what others they have. When I bought it I just grabbed one off the shelf.
I have a extensive herb garden and it does quite well for the short growing season here at 7200' I've been making a Greek salad dressing that is very tasty.
1 olive oil
1/2 red wine vinegar
1/2 cup Braggs ACV
1 minced garlic clove
1ts finely minced onion
1/2 ts pink sea salt
Splash of white wine
Greek oregano, spearmint, thyme, basil and rosemary all finely minced.