Recipes tagged with « Vinaigrette »
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.
Almond Vinaigrette Sauce
A nutty sauce using toasted sliced almonds and a tangy reduction of vinegar and broth thickened with cornstarch slurry. Cream adds richness while golden shallots replace onions, and chicken broth swapped partially for vegetable stock makes it lighter. Brown sugar swapped for honey to sweeten. The sauce thickens over simmer then whisked till glossy. Use as a drizzle over roasted vegetables or grilled meats. A hint of smoked paprika layers subtle warmth. Salt and pepper to finish.