Saturday, May 2, 2009

Basic Vinaigrette
By: Jocelyn Denyer

1/3 c Vinegar of freshly squeezed lemon or lime juice, or a combination of vinegar and citrus juice
1 tsp sugar (opt)
1/2 tsp salt
1/2 tsp pepper
2/3 c olive oil

In a bowl or jar with a cover, combine the vinegar or juice, sugar, salt and pepper. Whisk well or cover and shake to blend well. Add the oil and whisk or shake until well combined. Also: You can mix the ingredients in a food processor or blender. Use immediately or let stand at room . Makes about 1 cup.
You can vary the vinegars and oils. You can substitute honey, maple, syrup, jam, etc. for the sugar.

Asian-Style: Use Rice vinegar. Add 1/4 c soy, 1 Tbsp fresh ginger minced, and 1 tsp minced garlic. Use equal amounts of sesame oil and vegetable oil.

Balsamic: Use balsamic vinegar. Add 1/2 tsp minced garlic and 1 Tbsp Dijon-style mustard. Use olive oil.

Berry: use blueberry, raspberry, or strawberry flavored vinegar. Add a little ground cinnamon and about 1/4 c. crushed fresh or thawed frozen berries. Use equal parts vegetable oil and olive oil.

Cheese: Stir in about 3 Tbsp crumbled bleu cheese or feta, or grated parmesan cheese.

Citrus: Use freshly squeezed lemon, lime, grapefruit, orange, or tangerine juice. Add 1 Tbsp zest from same fruit. use olive oil or vegetable oil.

Creamy: Use cider vinegar. Add 1/2 tsp dry mustard and 1/4 c heavy cream. use vegetable oil.

Curried: Use freshly squeezed lemon juice. Add 1 tsp grated ginger root, 1 tsp minced garlic, 1 tsp curry powder, and 1/2 tsp dry mustard. Use vegetable oil.

Herb: use balsamic vinegar, wine vinegar, or lemon juice. Add 1 tsp minced garlic, 1/4 c minced fresh basil, chives, cilantro, dill, mint, or taragon, (or a combination). When fresh herbs are unavailable, use 1 1/2 Tbsp crushed dried herbs. Use olive oil.

Mustard: Use balsamic vinegar, wine vinegar, or lemon juice. Add 1 tsp minced garlic, 1 Tbsp Dijon mustard.

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