Vinaigrettes

July 15, 2007

I have been making these recipes for so long now, I almost can’t remember a time when this wasn’t a family staple. This simply easy, yet flavorful and refreshing vinegarette makes buying bottled vinegarettes seem ludicrous, well to me at least.

Balsamic Vinaigrette

2/3 olive oil
1/3 balsamic vinegar
1 clove of garlic, pressed
1/2 t. sugar
1 t. italian herbs

Shake all ingredients in a glass vessel (I use a quart Mason Jar) until well combined.

Red Wine Vinaigrette

2/3 canola oil
1/3 red wine vinegar
1/2 t. sugar
1 t. red pepper flakes

Use the same method of mixing as above.

Fruit Vinaigrette

-variated from Desperation Dinners by Beverly Mills and Alicia Ross’s recipe for Rasberry Vinaigrette.

3 T all fruit jam (Rasberry and Apricot are especially good)
1/3 C red wine or apple cider vinegar
1/4 t. salt
1/2 t. black pepper
3/4 C canola oil

Microwavejam in a 2-cup glass vessel for 15 seconds, or till jam is melted. Add vinegar, salt, and pepper, whisking till well combined. Ass the oil slowly in a thin stream, whisking constantly till thoroughly blended.

Aisian Vinaigrette
Out of these four recipes, this is my favorite. The sweet and tangy flavors blend so well to create a Aisian/Tropical getaway.

3 T orange juice
2 t balsamic vinegar
1 t olive oil
1 t honey
1 t Dijon mustard
1 t soy sauce or worshestershire sauce
1/2 t fresh ginger, grated
1 garlic clove, minced

Combine all ingredients in a glass vessel and shake to combine. Pour over salad greens with toasted almonds and canned mandarin oranges.

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