Recipes tagged with « Dressing »
Mustard-Infused Aioli
Aioli with tangy mustard and lemon replaces cider vinegar. Uses two egg yolks instead of a whole egg for richer texture. Olive oil and light sunflower oil mix for balanced flavor and emulsification. Substitutes water with ice-cold sparkling water for fluffier mayo. Whisking method adjusted for thickening cues rather than exact times. Salting at the end to avoid breaking emulsion.
Parmesan Herb Vinaigrette
A tangy, herby vinaigrette blending aged parmesan, robust oils, garlic, and a hint of acidity from apple cider vinegar. Uses fresh herbs instead of spice flakes, lemon juice swaps in for Worcestershire for brightness. Texture creamy, not oily slick. Balances sharp, nutty cheese with the crisp acidity of vinegar and mustard. No eggs, no nuts, lactose-free option works if using vegan parmesan. Fresh garlic crushed brings punch. Mustard emulsifies, herbs add freshness. Tactile—should cling well to greens without pooling. Nutty cheese blended finely, slight grain. Flexible, pantry-friendly staple for greens or grilled veg.
Catalina-Style Vinaigrette
A tangy, slightly sweet vinaigrette mixing seed oil, tangy tomato paste, cider vinegar, and maple syrup. Garlic adds depth. Quick whisk, no fuss. Best drizzled on crisp greens like Boston or Romaine. Simple, with a slight twist of heat and natural sweetness. Flexible enough for substitutions. Makes about 180 ml; a good amount for family or small group. No eggs, nuts, gluten, or dairy—keeps it allergy-friendly and vegan-friendly. Balances acidity and smoothness. Use aroma and texture cues, not just clocks. Slightly altered ratios to brighten the dressing and introduce a flavor pop.
Mustard Maple Vinaigrette
Tangy vinaigrette blending mayo with lemon juice instead of cider vinegar, replacing traditional mustard with Dijon for creamier bite. Maple syrup stays, but honey added for deeper sweetness. Garlic swapped for shallot, minced fine. Whisked briskly to emulsify; seasoning with salt and cracked pepper. Keeps a week chilled tightly sealed. Perfect for salads, slaws, or drizzles over grilled veg. Robust, sharp, balanced acidity and subtle sweet notes.
Rustic Vinaigrettes Mixup
A lineup of five bold vinaigrettes revamped by cutting some quantities by a third, switching olive for avocado oil in two recipes, swapping honey for agave syrup, and slipping in lemon zest and smoked paprika for complexity. Methods tweaked slightly to coax out max flavor and texture, with clear visual and aroma signals marking readiness. Bacon lardons crisp until edges curl and foam subsides. Whisking rhythm crucial. Instructions fragment for fast kitchen recall. Substitution advice on standby if pantry limited or allergies present. Reliable, flexible, straightforward—no fluff, just results that hold for salads or grilled veg.
Grilled Tempeh Coconut Carrot Salad
Tempeh grilled in olive oil, mixed carrot and bean sprout salad tossed in a creamy coconut peanut dressing. Tangy lime wedges and crushed peanuts add crunch and zing. Quick sear, fresh herbs, balance of spicy, sweet, and sour notes. Vegan, nut-free alternate, soy-savory.