Thursday, 19 February 2015

Vinaigrettes and Mayonnaise and Oriental Dipping Sauce

Vinaigrette: (screw-top jar)
I usually use about
6 measures of oil (small cup, tablespoon, eggcup)  to one or two measures (same) of cider vinegar (or vinegar of choice)
Plus approx. a teaspoon of Dijon mustard - you can use mustard powder, but ready-made is better,
1 tsp. of sugar or some Maple Syrup
Salt and black pepper and a large squashed clove of garlic.
Shake the jar well (remembering to screw the lid on tightly!)
This will store in your fridge for ages.  You can use this as a basic vinaigrette and add other stuff to ring the changes.
You dont need to remove the garlic.

Sweet Vinaigrette: (screw-top jar)
1 cup of salad oil
1/3 cup of vinegar
1 tsp. salt
2 tablespoons (or more) sugar
1.1/2 tsps. dry mustard
a little ground black pepper
Mix and shake together well.
This is very good with finely shredded red cabbage.

Mayonnaise: (Liquidiser)
To make a light mayonnaise I use
1 egg (+ 1 extra yolk if wanted)
Salt, ground white pepper, clove of crushed garlic (optional)
Approx. a tablespoon of lemon juice or a good vinegar.
Blitz briefly.
Pouring a little oil at a time, (pouring through the lid of the liquidiser), blitz gently until you have the consistency you want.
I use either Sunflower Oil/Olive oil or a combination.
Taste and adjust seasoning - can also add a little Dijon mustard.

Basic Oriental Dipping Sauce: (screwtop jar*)
3 (cups/measures) rice vinegar
2           "                sugar
1           "                Soy Sauce
crushed garlic(optional)
Shake together.
*Beforehand, I sometimes pour boiling water into the jar and lid just to sterilise it.

Salad Cream Recipe

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