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1/4 cup sundried tomatoes diced 1 cup olive oil 1/2 cup Red wine vinegar 2 Tbsp Water 1 small shallot roughly chopped 1/2 cup parsley sprigs (well washed) salt and pepper to taste ~ Place all ingredients except the sundried tomatoes, in a blender and puree to emulsify. Add sundried tomatoes and adjust seasoning with salt, pepper and water. SAFFRON VINAIGRETTE 1/4 tsp saffron threads 1/4 C dry white wine 1 C Olive Oil 1/4 C Champagne Vinegar 1 small Shallot minced 1 clove garlic pressed 1 tsp parsley chopped 1/2 tsp dijon mustard juice of 1 lemon salt and pepper to taste ~Simmer wine and saffron until reduced by 1/2. Set aside to cool. Blend all ingredents together in a stainless steel bowl. Season to taste with salt and pepper. Cover and refridgerate for at least and hour before use. ASIAN VINAIGRETTE 1 C Peanut Oil 1 Tbsp Sesame Oil 1 Tbsp Grated Ginger 1 Clove garlic crushed 1/4 C Rice Vinegar 2 Tbsp soy sauce 2 Tbsp water ~ Place all ingredients in a blender and emulsify. Refridgerate 1 hour before use. TOASTED CUMIN VINAIGRETTE 1 C Olive Oil 1/2 C sherry vinegar 2 Tbsp Cumin Seeds 2 Tbsp Dijon Mustard 1/2 tsp Kosher Salt ~Toast the seed on a pan in a 350° oven for about 15 minutes. Grind to a powder witha morter or pestle or in an electric spice grinder. Place all ingredients in a blender and puree. Keep refridgerated until use. LIME GARLIC VINAIGRETTE Makes about 1 cup 4 tablespoons red wine vinegar 4 tablespoons fresh lime juice 1 garlic glove, minced 1/4 teaspoon salt 6 tablespoons olive oil 2 tablespoon finely chopped fresh basil leaves Whisk the vinegar, lime juice, garlic and salt together in a small bowl. Slowly drizzle in the oil, whisking constantly until thickened. Stir in the basil just before using. MAPLE WALNUT VINAIGRETTE Ingredients 1/2 cup walnuts, chopped 1 Tablespoon celery leaves, chopped 1 teaspoon garlic, minced 1 Tablespoon shallots, minced 1/4 cup maple syrup 1/4 cup sherry vinegar 1/2 cup cider vinegar 1/4 cup walnut oil 1-1/2 cups salad oil salt and pepper to taste Combine all ingredients and mix well. WARM TOMATO VINAIGRETTE 1/4 cup olive oil 1/4 cup minced shallots 1 cup diced fresh tomatoes, peeled and seeded 1/4 cup red wine vinegar 1 clove garlic, minced 2/3 cup dry white wine 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 to 2 Tablespoons capers, optional Heat oil and add shallots. Cook over low heat until wilted, about 5 minutes. Do not brown. Add 1/2 cup tomatoes and simmer 3 to 5 minutes. Add vinegar, garlic, wine, salt and pepper. Simmer another 15 to 20 minutes until reduced to a thick sauce. Correct seasonings, stir in fresh tomatoes and capers. Serves:6 CANTONESE VINAIGRETTE 1 teaspoon garlic, chopped 1 teaspoon ginger, chopped 1/2 teaspoon dry mustard 1 cup sugar 3/4 cup oyster sauce 1/4 cup sesame oil 1 cup safflower oil 2-1/2 cups rice wine vinegar 1/4 cup spring onion, chopped In a mixing bowl, combine garlic, ginger, dry mustard, and sugar. Mix oyster sauce into mixture until a smooth paste is formed. Slowly add oil. When dressing becomes thick, slowly add vinegar. Alternate oil and vinegar according to thickness until dressing is complete, then stir in spring onions. |
