Vinaigrette Recipes

[Granny Smith]

Vinaigrette Recipes
contributed by riverwalk


Raspberry Vinaigrette

1 1/2 cups fresh raspberries
2 Tbls. raspberry vinegar or 2 Tbls. sherry vinegar
2 Tbls. fresh lemon juice
1 tsp. shallots, minced
1/8 tsp. dry mustard
1/2 cup virgin olive oil
salt and freshly ground black pepper

Raspberry and Walnut Vinaigrette

1/2 teaspoon honey mustard
2 tablespoons raspberry vinegar
Salt to taste
3 tablespoons walnut oil
3 tablespoons extra virgin light olive oil
1 tablespoon minced fresh tarragon

Apricot Vinaigrette

3/4 teaspoon cornstarch
dash garlic powder
dash ground ginger
1/3 cup apricot nectar
1 tablespoon rice vinegar

Combine cornstarch, garlic powder and ginger in a small saucepan. Stir in apricot nectar. Cook, stirring, over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat, stir in vinegar. Serve.

Cranberry Vinaigrette

1 teaspoon maple syrup
1/2 teaspoon dry mustard
1 tablespoon cider vinegar
2 tablespoons cranberry juice
sea salt to taste
1/2 cup extra virgin light olive oil

In a bowl, whisk together syrup, mustard, vinegar, cranberry juice and salt to taste. Add the oil in a stream, whisking until it is emulsified. Makes about 2/3 cup

Raspberry Vinaigrette

1/2 cup raspberry vinegar
1/4 teaspoon each salt and pepper
4 teaspoon sugar
2 garlic cloves, finely chopped
2 teaspoon Worcestershire sauce
1 tablespoon Dijon style mustard

Combine all the ingredients and mix well. Refrigerate in a container with a tight fitting lid. Will keep for months. Makes 1/2 cup.

[Cyngbaeld]

I like pickles in salads sometimes, but can't digest them too well. So I make seasoned vinegar to go on them.

For sweet pickle flavor:
Red wine vinegar about a pint
3 tablespoons dried onions
1/4 cup (or more if you like) sugar
2 tablespoons molasses
1 tsp salt
1 heaping tablespoon pickling spice
1-2 tablespoons dried diced bell pepper
1/4 tsp cayenne pepper (more if you like it hotter)
Put all in a bottle and let it steep a few days. It does not need refrigerating and stays in my cupboard.

Dill vinegar
Cider or red wine vinegar, about a pint
2-3 tablespoons dried onion
2-3 tablespoons dried diced bell pepper
1-2 tsp salt
1/4 tsp cayenne pepper
2-3 teaspoons dill seed
Cap and let sit for several days. Does not need refrigerating.

[Granny Smith]

I wonder if you could use leftover pickle juice in place of the vinegar. I never know what to do with it.

[Cyngbaeld]

Yes you can, or you can drop some peeled, boiled eggs in the juice and hide them in the back of the fridge for a couple weeks to soak up the flavor. I like to bring that juice to a boil and drop the eggs in while it is hot just to kill any bacteria introduced during the peeling process.

[Granny Smith]

I've got a half gallon jar full of eggs in pickled beet juice in the fridge right now. The kids love 'em! This is the 3rd batch I've made recently. I bring the juice to a boil at the start of each batch, too. My recipe doesn't say to, but I worry about bacteria. It doesn't seem to hurt anything to boil it.

[meemo]

My mama used to use leftover sweet pickle juice to make 3 or 4 bean salad. She used canned kidney beans, chick peas, green beans, wax beans. Bring the juice to a boil, add a teaspoon of celery seed and one of mustard seed. Mix the drained veggies and pour the hot juice over them. Do like CC says and hide it in the icebox for a few days. OR
Do like a yankee friend of ours. She would poke hot dogs a few times and stand them in a qt canning jar. Pour the boiled juice over the dogs and let them stand a few days. Her husband ate these with beer. I dont do the beer but the dogs are good with cheese and crackers.

[Granny Smith]

I'll bet the kids would love those hot dogs! They've had pickled bologna, and they liked that, but it's so expensive!