This vinaigrette is one of the most versatile vinaigrettes. It keeps well for several weeks in the refrigerator. It is delicious on salads, in stir fry dishes and as a marinade for seafood, chicken or beef.
3/4 Cup Vegetable Oil
1/4 Cup Rice Wine Vinegar
1 Tablespoon Finely Minced Fresh Ginger
1 Minced Garlic Clove
Zest of 1 Orange
1/4 Cup Fresh Orange Juice
1 Teaspoon Toasted Sesame Oil
1 Teaspoon Soy Sauce
1/4 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
Combine all of the ingredients except the salt and pepper in a small bowl. Whisk together and season with the salt and pepper. Set aside or refrigerate until ready to use. Makes 1 cup.
2/3 Cup Light Sour Cream
2 Cups Salsa
1 Teaspoon Cumin
5 Teaspoons Fresh Lime Juice
¼ Teaspoon Kosher Salt
Combine all of the ingredients in a food processor or blender and combine well. Pour into a bowl or a medium size pitcher and place into the refrigerator, covered with plastic wrap, until ready to use.
Aioli is a type of mayonnaise mad with garlic, egg, lemon juice and olive oil. Provence, France is the birthplace of Aioli, an assertive & garlicky mayonnaise. Aioli is French for “garlic,” ai, and “oil,” oli. It is easy to make and store s up to one week in the fridge. It lends itself to many variations.
2 Garlic Cloves
2 Large Egg Yolks
1 Tablespoon Lemon Juice
1 Teaspoon Dijon Mustard
½ Cup Olive Oil
¼ Teaspoon Salt
¼ Teaspoon White Pepper
Chop the garlic to a paste like consistency. Place the garlic in a medium size mixing bowl. Add the egg yolks, lemon juice and the mustard. In a slow and steady stream, whisk in the olive oil to form an emulsion while whisking constantly. The consistency should be like mayonnaise. If the Aioli becomes too thick, just add a few drops of warm water. Season with the salt & pepper. Cover and refrigerate until you are ready to use. Makes 1 cup.
Basil Pesto Aioli: Add ½ cup basil pesto to the bas aioli recipe.
Red Pepper Aioli: Add ½ cup of prepared pureed roasted red peppers to the basic aioli recipe.
Double Lemon Aioli: Increase the amount of lemon juice to 2 tablespoons and add 1 teaspoon grated lemon rind to the basic aioli recipe.
Cranberry Aioli: Combine ½ cup of frozen cranberries with ½ cup orange juice and ¼ cup of light brown sugar in a small saucepan. Simmer over low heat until the juice is reduced by half. In a food processor or blender, blend the cranberry mixture until smooth, then add to the basic aioli recipe.
Creamy Ranch Dressing
Who doesn’t love Ranch Dressing?! This dressing is great over mixed greens or used as a dip.
½ Cup Mayonnaise
1/3 Cup Buttermilk
1/3 Cup Sour Cream
2 Tablespoons Minced Fresh Parsley
2 Tablespoons Minced Fresh Chives
1 Minced Garlic Clove
1 Teaspoon Fresh Lemon Juice
½ Teaspoon Freshly Ground White Pepper
½ Teaspoon Salt
In a small bowl whisk all of the ingredients together. Place in a covered container and refrigerate for at least 2 hours before serving. This dressing may be kept refrigerated for 1 week. Makes 1 ½ cups.
I love to make Homemade Mayonnaise. It’s so simple and always tastes much better! To make aioli just add 1 minced garlic clove to the egg mixture and substitute extra virgin olive oil for the canola oil.
1 Large Egg Yolk
1 ½ Teaspoons Fresh Lemon Juice
1 Teaspoon White Wine Vinegar
¼ Teaspoon Dijon Mustard
½ Teaspoon Kosher Salt
¾ Cup Canola Oil (Divided)
Combine the egg yolk, lemon juice, vinegar, mustard and ½ teaspoon of salt in a large bowl. Whisk until blended and bright yellow. You will need to whisk for about 30 seconds. Using a ¼ teaspoon measure and whisking constantly, add ¼ cup of the canola oil to the yolk mixture. Do this a few drops at a time. This should take about 4 minutes. Gradually add the remaining ½ cup of canola oil in a VERY slow thin stream. You will need to whisk constantly until the mayonnaise is thick. This should take about 8 minutes. The mayonnaise will be lighter in color. Cover and chill. You can make this mayonnaise up to 2 days in advance. Remember to keep chilled. Makes ¾ cup.
¼ Cup Olive Oil
¼ Cup Fresh Lime Juice
¼ Cup Red Wine Vinegar
2 Large Chopped Garlic Cloves
1 Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Black Pepper
7 Ounces Chipotles In Adobo (7 Ounce Can)
In a blender, pulse the olive oil, lime juice, vinegar, garlic, salt and pepper until mixed. Drain the canned chipotles, pouring all of the adobo sauce into the blender. Add the chipotles to taste and puree the dressing. One will give the dressing some heat and two or three will produce a medium hot dressing. Four or more will make a hot, hot, hot dressing. Chop any remaining chipotles and serve them on the side if you wish. Serves 6
Tarragon & Shallot Vinaigrette Dressing
1 Cup Extra Virgin Olive Oil
1/3 Cup Champagne Vinegar
2 Teaspoons Chopped Shallot
2 Teaspoons Chopped Fresh Tarragon
½ Teaspoon Kosher Salt
¼ Teaspoon Ground Black Pepper
In a small bowl, combine the olive oil, vinegar, shallot, tarragon, salt and pepper. Whisk to combine. Refrigerate for two hours before serving. Makes about 1 ½ cups