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Vinaigrettes and Dressings

Note: Some general purpose dressings and vinaigrettes that can be used
interchangeably for salads or vegetables. They are also outstanding for grilled or broiled fish. See Fish Marinades for cooking instructions.

1. Creole Vinaigrette

Note: Great sauce! Use with Leeks Vinaigrette    or other salad or vegetable recipe that requires the slightly anise taste of tarragon vinegar.

2 T tarragon vinegar
1 t paprika
1/2 t Creole mustard (brown mustard)
1/4 t ground cayenne pepper
1/2 t salt
6-8 T olive oil

1. Combine vinegar, paprika, mustard, cayenne pepper, and salt in deep bowl and whisk vigorously til salt is dissolved.
2. Continue whisking and dribble in olive oil a few drops at a time til no more oil is absorbed.

2. Onion Maple Basil Vinaigrette

Note: Use with mixed greens 1/2-3/4 lb mesclun or braised greens

1 1/2 cp vegetable oil
1/2 cp maple syrup, preferably dark amber or Grade B, or use cane syrup
1/2 cp white vinegar
1 small onion, peeled and chpd
1 T dried sweet basil, or use fresh if in season
Blend all ingredients 5-8 seconds and refrigerate 1 hour before using. Should be used within 2 days.
                          Christmas in New England, A Shaker Thanksgiving

3. Orange-Sesame Dressing

1 lb asparagus, trimmed
1 T sesame seeds
2 T rice vinegar
2 t Dijon mustard
1 t soy sauce
1 t grated peeled fresh ginger
1 t minced orange peel
1 small clove garlic, pressed
1/8 t sugar
2/3 cp corn oil
1 T oriental sesame oil

1. Cook asparagus in large pot of boiling water till crisp and tender, about 5 minutes.
2. Drain. Transfer to bowl of ice water and cool. Drain and pat dry.
3. Stir sesame seeds in heavy small skillet over low heat till light brown, about 3 minutes.
4. Transfer seeds to small bowl.
5. Whisk everything except oils in another bowl.
6. Gradually whisk both oils into vinegar mixture and season with salt and pepper to taste.
                      Bon Apptetit, 1990

4. Sichuan with Garlic and Ginger

Note: Substitute plain sesame oil and increase the hot pepper flakes for sesame chili oil.

2-3 scallions, white part thinly sliced

For the marinade:
1/2 t minced fresh ginger
3 cloves garlic, minced (about 1 T)
1/4 t sugar

1/2 t ground roasted sichuan peppercorns (available in oriental markets)
2 T rice vinegar

2 T soy sauce or tamari sauce (available in oriental markets)
1/2 t sesame chili oil or to taste
1/2 t hot pepper flakes (add more if you use plain sesame oil)
salt to taste

1) Mash ginger, garlic, salt, sugar and peppercorns with mortar and pestle til a paste is formed.
2) Place paste in small bowl and stir in a bit at a time the rice vinegar, tamari or soy sauce,sesame oil and pepper flakes.
3) Pour marinade over vegetables (this one is for asparagus) and marinate at room temp for 2 hours. Turn occasionally.
4) If you're going to steam asparagus, do so for 3 minutes, and return to marinade.
5) Before serving, add sliced scallions.

                 Washington Post, adapted from "Inter-Continental Gourmet Cookbook

5.  Honey Mustard Vinaigrette

Source:  Martha Stewart Living, October, 2000

2	T balsamic vinegar
3	T honey mustard
1	t salt
1/4	t freshly ground pepper, or to taste
1/2	cp extra virgin olive oil

Whisk ingredients together, slowly drizzling in oil.