Joy: basic vinaigrette

[Guest guest]

<?xml version= " 1.0 " standalone= " yes " encoding= " ISO-8859-1 " ?>

<!DOCTYPE mx2 SYSTEM " mx2.dtd " >

<mx2 source= " MasterCook 6.0 " date= " December 03, 2000 " >

<Summ>

<Nam>

Basic Vinaigrette with Variations (Joy of Cooking)

</Nam></Summ>

<RcpE name= " Basic Vinaigrette with Variations (Joy of Cooking) "

author= " Rombauer & apos;s New Joy of Cooking " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Basic Vinaigrette with Variations (Joy of Cooking)

 

Recipe By :Rombauer's New Joy of Cooking

Serving Size : 0 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 small clove garlic -- peeled

2 pinches salt -- (2-3)

VINAIGRETTE:

1/3 cup red wine vinegar -- (1/3-1/2)

or fresh lemon juice

1 shallot -- minced

1 teaspoon dijon mustard (optional)

salt and ground black pepper to taste

1 cup extra-virgin olive oil

 

Optional: If garlic flavor is desired, mash together the garlic and salt until a

paste is formed.

 

In a small bowl, add the garlic paste, vinegar, shallot, mustard, and salt and

pepper; whisk until well-blended.

 

Add in a slow, steady stream, whisking constantly, add the oil. Taste and adjust

the seasonings. Use at once or cover and refrigerate.

 

FRESH HERB VINAIGRETTE : Add 1/3 cup minced or finely snipped fresh herbs to the

basic recipes. Try basil, dill, parsley, chives, and/or thyme.

 

LEMON CAPER VINAIGRETTE: Prepare the basic recipe with fresh lemon juice instead

of vinegar. Add 1 tbs minced drained capers, 1 tbs minced fresh parsley, and 1/2

tsp finely grated lemon zest.

 

BASIL CHIVE VINAIGRETTE: Add 1/3 cup minced fresh basil, 1/3 cup finely shiped

fresh chives to the basil recipes and, if desired, add 1 tbs walnut oil.

 

GREEN PEPPERCORN VINAIGRETTE: Add 2 tbs minced drained green peppercorns or 1

tbs cracked dried green peppercorns.

 

LIME VINAIGRETTE: Prepare basic recipe, substituting 1/4 cup fresh lime juice

for vinegar or lemon juice. Add a large pinch of toasted cumin seed (optional).

 

BLACK PEPPER VINAIGRETTE: Prepare the basic recipe, adding 1 tsp finely grated

lemon zest and 2 tsp cracked black peppercorns, or to taste.

 

Source:

" All About Vegetarian Cooking: Salads (p.27) "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1932 Calories; 216g Fat (98.4% calories

from fat); trace Protein; 7g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

269mg Sodium. Exchanges: 1/2 Vegetable; 43 Fat; 1/2 Other Carbohydrates.

 

NOTES : Vinaigrette is the preferred dressing in France for green salads,

avocados, artichokes, and many kinds of sliced, shredded, or chopped vegetables.

It is also the starting point for a host of more complicated dressings and

accepts a variety of accents with additional ingredients. The optional

ingredients in this recipe not only add flavor but also help maintain the

emulsion of oil and vinegar that is essential to a good vinaigrette.

 

Nutr. Assoc. : 0 0 0 0 0 0 2130706543 2130706543 0

 

]]>

</RTxt>

<Serv qty= " 0 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Salads

</CatT>

</CatS>

<IngR name= " clove garlic " unit= " small " qty= " 1 " >

<IPrp>

peeled

</IPrp>

</IngR>

<IngR name= " salt " unit= " pinches " qty= " 2 " >

<IPrp>

(2-3)

</IPrp>

</IngR>

<IngR name= " VINAIGRETTE: " code= " S " ></IngR>

<IngR name= " red wine vinegar " unit= " cup " qty= " 1/3 " >

<IPrp>

(1/3-1/2)

</IPrp>

</IngR>

<IngR name= " or fresh lemon juice " code= " T " ></IngR>

<IngR name= " shallot " qty= " 1 " >

<IPrp>

minced

</IPrp>

</IngR>

<IngR name= " dijon mustard (optional) " unit= " teaspoon " qty= " 1 " >

<INtI>

2130706543

</INtI>

</IngR>

<IngR name= " salt and ground black pepper to taste " >

<INtI>

2130706543

</INtI>

</IngR>

<IngR name= " extra-virgin olive oil " unit= " cup " qty= " 1 " ></IngR>

<DirS>

<DirT>

Optional: If garlic flavor is desired, mash together the garlic and salt until a

paste is formed.

</DirT>

<DirT>

In a small bowl, add the garlic paste, vinegar, shallot, mustard, and salt and

pepper; whisk until well-blended.

</DirT>

<DirT>

Add in a slow, steady stream, whisking constantly, add the oil. Taste and adjust

the seasonings. Use at once or cover and refrigerate.

</DirT>

<DirT>

FRESH HERB VINAIGRETTE : Add 1/3 cup minced or finely snipped fresh herbs to the

basic recipes. Try basil, dill, parsley, chives, and/or thyme.

</DirT>

<DirT>

LEMON CAPER VINAIGRETTE: Prepare the basic recipe with fresh lemon juice instead

of vinegar. Add 1 tbs minced drained capers, 1 tbs minced fresh parsley, and 1/2

tsp finely grated lemon zest.

</DirT>

<DirT>

BASIL CHIVE VINAIGRETTE: Add 1/3 cup minced fresh basil, 1/3 cup finely shiped

fresh chives to the basil recipes and, if desired, add 1 tbs walnut oil.

</DirT>

<DirT>

GREEN PEPPERCORN VINAIGRETTE: Add 2 tbs minced drained green peppercorns or 1

tbs cracked dried green peppercorns.

</DirT>

<DirT>

LIME VINAIGRETTE: Prepare basic recipe, substituting 1/4 cup fresh lime juice

for vinegar or lemon juice. Add a large pinch of toasted cumin seed (optional).

</DirT>

<DirT>

BLACK PEPPER VINAIGRETTE: Prepare the basic recipe, adding 1 tsp finely grated

lemon zest and 2 tsp cracked black peppercorns, or to taste.

</DirT>

</DirS>

<Srce>

All About Vegetarian Cooking: Salads (p.27)

</Srce>

<Note>

Vinaigrette is the preferred dressing in France for green salads, avocados,

artichokes, and many kinds of sliced, shredded, or chopped vegetables. It is

also the starting point for a host of more complicated dressings and accepts a

variety of accents with additional ingredients. The optional ingredients in this

recipe not only add flavor but also help maintain the emulsion of oil and

vinegar that is essential to a good vinaigrette.

</Note>

</RcpE></mx2>