Raspberry Vinaigrette Dressing

Preparation time: 5 minutes

2 T raspberries, fresh NOT frozen
1/4 c vinegar, raspberry
1/4 cup olive oil, extra virgin preferred
Salt and freshly ground black pepper to taste

Method:

1. Mix and combine the raspberries with the vinegar, slowly add olive
oil while whisking mixture
2. Add salt and pepper to taste

Can be used as either marinade or sauce for fowl or is quite delicious on its own as a dressing.

Yield: 1/2c for up to four servings over salad; if used as a sauce you will
get 2-4 servings.

…

Lemon-Black Olive Infused Vinaigrette

Preparation time: 10 minutes

Ingredients:

2 lemons, juiced
1 T black olive tapenade
5 T olive oil, extra-virgin is preferred
Ground pepper, to taste
Salt, to taste
1 T Italian parsley, minced, fresh

 

Method:

1. Combine tapenade and lemon juice. Slowly whisk in olive oil until everything is well blended.
2. Season with salt and pepper and then add your parsley. Can be used as a dressing
or as a sauce to enhance fish or dried beans.

vinaigrette dressing, raspberry vinaigrette

Technorati Tags: vinaigrette dressing, raspberry vinaigrette

Pesto Vinaigrette the Fast
and Easy Way

Preparation time: 5 minutes

2 peeled cloves of garlic
1 ½ T walnuts or pine nuts
Fresh basil leaves, about a ¼ cup, packed tight
6 T olive oil, preferably extra-virgin
3 T vinegar, white-wine

Method:

 

1. Use a food processor
to combine nuts and garlic until they are finely chopped.
2. Add basil leaves to the processor and continue chopping. Turn processor off
and scrape sides to ensure that you have removed all parts of the mixture to
the center of the container.
3. Continue blending as you slowly add the olive oil in a steady stream. Once
all of the olive oil has been added, continue the process with the vinegar.
Whisk dressing and it is ready for use as a salad dressing, sauce or marinade.

Yield: 3/4c. This will give you enough for 4 portions of a sauce and between
6 and 8 portions as a dressing.

pesto vinaigrette, vinaigrette dressing

Technorati Tags: pesto vinaigrette, vinaigrette dressing

The Basics of Vinaigrette Making

Vinaigrette is a classic, versatile, and simple dressing that can easily be made at home. It is generally an emulsion, meaning a mixture of two liquids that ordinarily do not mix well. In this case, the mixture of oil and vinegar. One cannot expect that the oil and vinaigrette in an emulsion will mix together; these two liquids will eventually separate. This will be obvious, as the oil goes to the top and the vinegar settles to the bottom.

Making your own vinaigrette at home is an incredibly simple procedure. It is all a matter of blending or whisking together a few ingredients together with your major ingredients – the oil and vinegar. The ratio of oil to vinegar is usually three parts oil to one part vinegar, but it is all a matter of preference. Some prefer to have more vinegar, while others prefer more oil. This also depends upon the type of vinegar you use; others are more acidic and some are sweet tasting, so your proportions are really adjusted. Some of the usual items that are incorporated into vinaigrette mixture would be salt and pepper, lemon juice, herbs, and some spices. The possibilities for innovation in your dressing are endless, as you can experiment with countless numbers of ingredients that you would like to incorporate in the mixture.

In order to achieve the fullest flavor, allow your vinaigrette to stand for several hours before finally serving it. This will allow the flavors of your dressing to be fully realized and each bite will be bursting with varying sensations. Others even heat their dressing for a few seconds in a microwave to give it a bit of warmth and to allow the flavors to be extracted a bit more.

Vinaigrette is a dressing that keeps very well, so storing it is something you don’t have to fret about. Leftover vinaigrette can be easily stored in an airtight jar and placed in the fridge until you are ready to use it again. This can keep for several days and even weeks. Don’t be surprised to see how your oil and vinegar have separated the next time you take a look at your dressing. Simple give your jar a good shake to allow the two liquids to mesh together again.

Who would have thought the mustard would go so well with oil and vinegar? One ingredient that is popularly added to vinaigrette is Dijon mustard. This helps to emulsify the mixture and make it easier for the oil and vinegar to mix together. Furthermore, Dijon mustard has a very delicious and potent taste, adding to the kick of your dressing.

Finally, don’t be afraid to add fresh or dried herbs to your home made vinaigrette. Try adding minced shallots, diced onions, crushed garlic, fresh basil and parsley, or grated ginger to the mix. It’s all a matter of experimentation and you can come up with great flavors if you are willing to go the extra mile with your dressing.
vinaigrette dressing, easy vinaigrette

Technorati Tags: vinaigrette dressing, easy vinaigrette