Peach Basil Vinaigrette-YIELDS ~1 QUART-
INGREDIENTS:
DIRECTIONS: 1. Puree all ingredients except oil in a food processor or blend 2. Add in olive oil slowly until smooth. 3. Refrigerate in an air proof container. |
Honey-Sage Vinaigrette-YIELDS ~1/2 CUP-
INGREDIENTS:
DIRECTIONS: 1. In a frying pan, sauté 1 ounce chopped shallots and almonds. 2. Deglaze with 1 ounce sherry vinegar 3. Add honey, fresh sage 4. Pour into blender and puree. 5. Slowly add oil until thickened. |
Orange-Miso VinaigretteINGREDIENTS:
DIRECTIONS: 1. Add all ingredients to a blender and process until smooth or into a bottle and shake vigourously |
Dried Apricot Vinaigrette-YIELDS 1 QUART-
INGREDIENTS:
DIRECTIONS: 1. In a medium saucepan, combine apricot, vinegar, dried marjoram and water, bring to boil and reduce to simmer. 2. Cover and cook until apricots reconstitute and break down, looking almost like a preserve. 3. Set aside and let cool for 8-10 minutes. 4. Put mixture in blender 5. Add citrus juices and puree until smooth. 6. Add olive oil in a slow, steady pace to emulsify. *If vinaigrette is too thick, adjust with water or orange juice. 7. Add chopped fresh marjoram is using. |
Roasted Red Pepper and Paprika Vinaigrette1.-YIELDS 1 QUART-
INGREDIENTS:
DIRECTIONS: 1. Add all ingredients except the oil to a blender or food processor and process until smooth. 2.With the appliance, add oil in a slow, steady drizzle until oil is fully incorporated into the mixture. |