Basic Vinaigrette and Variations

Recipes
Written By Grace Kanoy

Ingredients:

  • 1/4 cup finely chopped shallots or garlic

  • 1/2 cup vinegar or citrus juice

  • 3/4 cup extra virgin olive oil or oil of your choice

  • 1 1/2 tsp Dijon mustard

  • 1/4 tsp fine sea salt, or to taste

  • 1/4 tsp ground black pepper

Basil Vinaigrette:

  • add 1 cup chopped basil leaves

Anchovy Vinaigrette:

  • 1 tbsp anchovy paste

  • 1/4 cup finely grated Parmesan cheese

Orange Vinaigrette:

  • 1 tbsp microplaned orange zest

  • 1/4 cup freshly squeezed orange juice

Directions:

Combine shallot, vinegar or juice, mustard, salt and pepper in a blender or mini food processor and blend until smooth. With the motor running, drizzle in the olive oil. Add any additional flavorings and blend to incorporate.

Optional:

Red pepper flakes
Finely chopped herbs
Jam
Pureed fruit

Grace Kanoy

Urban immigrant turned long-time resident of Davidson County who prefers the calm of rural living—settled down with her three favorite boys—eating well, taking pictures, making meaningful films, and telling stories about the people and places she cares about.

http://www.geocorecreative.com
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