di reston
Sous Chef
I'm in the middle of sorting my archives with a view to gather together a list with recipes, principally of vinaigrette sauces and similar. All contributions welcome, as there is always something you can learn from what everyone else has to offer. This is my initial contribution, as I know there will be other styles and ways of doing a dressing!So here goes:
Italian Vinaigrette
*balsamic vinegar, 1/3
*Extra virgin olive, 3/3
*Water 2 tbsp
*Squeeze fresh lemon juice
Classic French Vinaigrette
* 1 tbsp smooth Dijon mustard
*1 clove garlic, crushed and chopped
*1tsp chopped shallot
*2 tbsp aged red wine vinegar
*pinch of dried thyme
*75ml extra virgin virgin olive oil
Walnut and Basil Dressing
*25 white wine
* 1/2 rsp caster sugar
* 1/4 rock salt
*1/4 tsp ground black pepper
*25ml walnut oil
*5ml Olive oil
The rule for making salad dressings is generally 3-4 parts to 1 part vinegar
For all of the above dressings, whisk all the ingredients together with a fork.
Spanish Vinaigrette
*75ml/5tbsp mixed olive oil and extra virgin oil15ml/1tbsp sherry vinegar, preferably aged
*15ml/ 1 tbsp aged sherry vinegar
*5 ml/1 tsp strong Dijon mustard
*Salt and ground black pepper
Middle Eastern vinaigrette (for salads with chick peas and bulghur)
* 1 tbsp squeezed lemon, or new vinegar
*3tbsp pure olive oil
*1 - 2 garlic cloves, crushed
*salt and black pepper, mint, dill, fresh coriander, fresh chopped spring *onions
*Taste, and if necessary add more oil and lemon juice
Na' Mukhalal
A medieval recipe from al Baghdadi for a vinegar dressing:
*Take fresh large-leaf mint and strip them from the stalks.
*Wash and dry in the shade
*Sprinkle the chick peas or bulghur with the aromatic herbs and cover *with a good wine vinegar, coloured and aromatised with saffron. Leave *until the mint has absorbed the sourness of the vinegar, so that the latter *has lost its sourness: then serve
Cheers
di reston
Enough is never as good as a feast Oscar Wilde
Italian Vinaigrette
*balsamic vinegar, 1/3
*Extra virgin olive, 3/3
*Water 2 tbsp
*Squeeze fresh lemon juice
Classic French Vinaigrette
* 1 tbsp smooth Dijon mustard
*1 clove garlic, crushed and chopped
*1tsp chopped shallot
*2 tbsp aged red wine vinegar
*pinch of dried thyme
*75ml extra virgin virgin olive oil
Walnut and Basil Dressing
*25 white wine
* 1/2 rsp caster sugar
* 1/4 rock salt
*1/4 tsp ground black pepper
*25ml walnut oil
*5ml Olive oil
The rule for making salad dressings is generally 3-4 parts to 1 part vinegar
For all of the above dressings, whisk all the ingredients together with a fork.
Spanish Vinaigrette
*75ml/5tbsp mixed olive oil and extra virgin oil15ml/1tbsp sherry vinegar, preferably aged
*15ml/ 1 tbsp aged sherry vinegar
*5 ml/1 tsp strong Dijon mustard
*Salt and ground black pepper
Middle Eastern vinaigrette (for salads with chick peas and bulghur)
* 1 tbsp squeezed lemon, or new vinegar
*3tbsp pure olive oil
*1 - 2 garlic cloves, crushed
*salt and black pepper, mint, dill, fresh coriander, fresh chopped spring *onions
*Taste, and if necessary add more oil and lemon juice
Na' Mukhalal
A medieval recipe from al Baghdadi for a vinegar dressing:
*Take fresh large-leaf mint and strip them from the stalks.
*Wash and dry in the shade
*Sprinkle the chick peas or bulghur with the aromatic herbs and cover *with a good wine vinegar, coloured and aromatised with saffron. Leave *until the mint has absorbed the sourness of the vinegar, so that the latter *has lost its sourness: then serve
Cheers
di reston
Enough is never as good as a feast Oscar Wilde