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Vinaigrette
This vinaigrette method is simplicity itself - you just take all the ingredients, put them in a screw top jar - screw the lid back on tight and shake until it's blended together. You can store a quantity of this in the fridge to use when you want a quick dressing.This method of mixing works for any variation you might have - adjust the fine seasonings at the end - it's quick and makes washing up a blender a thing of the past! I really don't like washing up and will find any method of cutting it to a minimum. I will give you a basic recipe and then a list of things you could add.
Basic Foundation Recipe 1/4 tspn mustard powder 1/4 tspn salt few twists black pepper 1/4 tspn sugar 1 tbspn white wine vinegar 2 tbspns good olive oil
Put all the ingredients into a screw top jar and shake - the jar that is, not you! If the dressing is left to stand, it will separate - that's not a problem, just shake it up again before you pour it over your food. You can add any (or more than one) of the following ingredients as you prefer. garlic - to taste, you can use garlic salt, but then leave out the ordinary salt. 1/2 tspn curry powder - maybe substitute for the dried mustard freshly chopped parsley freshly chopped dill freshly chopped chives 1 tspn worcester sauce 1 tspn dijon mustard - leave out the dried mustard if you prefer 1 tbspn finely chopped olives - green or black, your choice few ounces or grams crumbled blue cheese
As you can see, the variations for are endless. On a personal note, I like to use dijon mustard, garlic and substitute a teaspoon of honey for the sugar - I always make it in advance if I can, so as to allow the flavours to infuse as much as possible. It is possible to make in seconds but will improve with standing.
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