Archived ‘Vinaigrettes’ Recipes to Try
Tuesday, October 6th, 2009 by Jaime
Ingredients:
- 1/2 cup Good Quality Extra Virgin Olive Oil
- 1/2 cup Moscatel Wine Vinegar
- 1/3 jar Trapanese Pesto
- Salt and Pepper to taste
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Directions:
- I love to mix my vinaigrettes in a sealable plastic container so all that I have to do is add the ingredients, seal it up, and shake away!
- To obtain a really smooth mixture, combine the vinegar & pesto first & shake. Next add the olive oil & shake. Season with salt and pepper.
- Store unused portion sealed in the refrigerator.
- Makes 1 cup
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Tuesday, October 6th, 2009 by Jaime
Ingredients:
- 1/2 cup Good Quality Extra Virgin Olive Oil
- 1/2 cup Forum Chardonnay Vinegar
- 1-2 tbsp Villa Reale Trapanese Pesto
- salt & pepper to taste
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Directions:
- I love to mix my vinaigrettes in a sealable plastic container so all that I have to do is add the ingredients, seal it up, and shake away!
- To obtain a really smooth mixture, combine the vinegar & pesto first & shake. Next add the olive oil & shake. Season with salt & pepper.
- Drizzle it on a pasta salad, use it on a sandwich, or marinade your favorite meats and vegetables. Store unused portion sealed in the refrigerator.
- Makes 1 cup
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Tuesday, October 6th, 2009 by Jaime
Ingredients:
- 1/2 cup Fruity Extra Virgin Olive Oil
- a little less than 1/2 cup Moscatel White Wine vinegar
- 2-3 tbsp Piment d’Espelette mustard (hot pepper)
- pinch of salt
- pinch of ground Piment d’espelette pepper
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Directions:
- I love to mix my vinaigrettes in a sealable plastic container so all that I have to do is add the ingredients, seal it up, and shake away!
- To obtain a really smooth mixture, combine the vinegar and mustard first & shake. Next add the olive oil & shake. Season with salt and pepper.
- Pour it over a salad, drizzle it on a sandwich or marinade your favorite meats & vegetables.
- Store unused portion sealed in the refrigerator.
- Makes 1 cup
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Tuesday, October 6th, 2009 by Jaime
Ingredients:
- 1/2 cup Good Quality Extra Virgin Olive Oil
- 1/2 cup Aged Sherry Vinegar (Sanchez Romate 25 year)
- 2-3 tbsp Dijon mustard (Fallot)
- pinch Hot Spanish Paprika
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Directions:
- I love to mix my vinaigrettes in a sealable plastic container so all that I have to do is add the ingredients, seal it up, and shake away!
- To obtain a really smooth mixture, combine the vinegar and jam first & shake. Next add the olive oil & shake. Season with Spanish paprika.
- Pour it over a salad, drizzle it on a sandwich, or marinade your favorite seafood items and vegetables. Store unused portion sealed in the refrigerator.
- Makes 1 cup
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Tuesday, October 6th, 2009 by Jaime
Ingredients:
- 1/2 cup Good Quality Extra Virgin Olive Oil
- 1/2 cup Forum Chardonnay Vinegar
- 2-3 tbsp Denis Herb De Provence Mustard
- Black Pepper to taste
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Directions:
- I love to mix my vinaigrettes in a sealable plastic container so all that I have to do is add the ingredients, seal it up, and shake away!
- To obtain a really smooth mixture, combine the vinegar, mustard, and pine cone bud extract first & shake. Next add the olive oil & shake. Season with black pepper to your liking.
- Drizzle it on a green salad, use it on a sandwich, or marinade your favorite meats and vegetables. Store unused portion sealed in the refrigerator.
- Makes 1 cup
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Thursday, October 1st, 2009 by Jaime
Ingredients:
- 1/2 cup Italian Extra Virgin Olive Oil
- 1/2 cup Agrodolce Bianco White Wine Vinegar
- 2 tbsp Pine Cone Bud Extract
- 2 tbsp Dijon Mustard (Fallot)
- Black Pepper to taste
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Directions:
- I love to mix my vinaigrettes in a sealable plastic container so all that I have to do is add the ingredients, seal it up, and shake away!
- To obtain a really smooth mixture, combine the vinegar, mustard, and pine cone bud extract first & shake. Next add the olive oil & shake. Season with black pepper to your liking.
- Pour it over a salad, drizzle it on a sandwich, or marinade your favorite seafood items and vegetables.
- Store unused portion sealed in the refrigerator.
- Makes 1 cup
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Thursday, October 1st, 2009 by Jaime
Ingredients:
- 1/2 cup Extra Virgin Olive Oil
- 1/2 cup 6 year aged Vecchia Balsamic Vinegar
- 2-3 tbsp Violette Mustard (grape)
- Black Pepper to taste
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Directions:
- I love to mix my vinaigrettes in a sealable plastic container so all that
- I have to do is add the ingredients, seal it up and shake away!
- To obtain a really smooth mixture, combine the vinegar and mustard first & shake.
- Next add the olive oil & shake. Season with black pepper to your liking.
- Pour it over a salad, drizzle it on a sandwich or marinade your favorite meats & vegetables.
- Store unused portion sealed in the refrigerator.
- Makes 1 cup
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Thursday, October 1st, 2009 by Jaime
Ingredients:
- 1/2 cup Morea Greek “Balsamic” Vinegar
- 1/2 cup Greek Olive Oil
- 1 Glazed & Roasted Fig, chopped
- 1-2 tbsp Glaze from the Figs
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Directions:
- I love to mix my vinaigrettes in a sealable plastic container so all that I have to do is add the ingredients, seal it up, and shake away!
- To obtain a really smooth mixture, combine the vinegar, figs & glaze first & shake. Next add the olive oil & shake. Season with black pepper to your liking.
- Pour it over a salad, drizzle it on a sandwich, or marinade your favorite meats and vegetables. Store unused portion sealed in the refrigerator.
- Makes 1 cup
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Thursday, October 1st, 2009 by Jaime
Ingredients:
- 1/2 cup Lemon Olive Oil (or Orange)
- 1/2 cup Agrodolce Bianco White Wine Vinegar
- 2-3 tbsp Meyer Lemon Marmalade (or any marmalade)
- black pepper to taste
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Directions:
- I love to mix my vinaigrettes in a sealable plastic container so all that I have to do is add the ingredients, seal it up, and shake away!
- To obtain a really smooth mixture, combine the vinegar and marmalade first & shake. Next add the olive oil & shake. Season with black pepper to your liking.
- Pour it over fruit, drizzle it on a salad, or marinade your favorite meats and vegetables.
- Store unused portion sealed in the refrigerator.
- Makes 1 cup
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Thursday, October 1st, 2009 by Jaime
Ingredients:
- 1/2 cup Jaeger Family Olive Oil
- 1/2 cup Katz Cider Vinegar
- 2-3 tbsp Pure Cider Jelly
- Salt & Black Pepper to taste
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Directions:
- I love to mix my vinaigrettes in a sealable plastic container so all that I have to do is add the ingredients, seal it up, and shake away!
- To obtain a really smooth mixture, combine the vinegar and cider jelly first & shake. Next add the olive oil & shake. Season with salt & black pepper to your liking.
- Use on salads, in marinades, on turkey, chicken or tofu!
- Makes 1 cup
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