Balsamic Vinegar and Oil

Balsamic Vinegar and Oil

Archive for the Category 'Vinaigrettes'

The Tradition Of Modena Aceto Balsamico Balsamic Vinegar

Thursday, October 02nd, 2014

At one point in history, this special luxury was reserved only for the wealthy, especially for monarchs, kings, and potentates. Perfume and taste mix in a harmonious manner as they meet, the special Aceto Balsamico Traditional Balsamic Vinegar from Modena. It’s discrete but never overbearing, olfactory presence makes every sweet or savory recipe more precious, raises the senses and stimulates the mind. Aceto Balsamico is something every Italian kitchen has and is never without. For this reason, following no other than the Duke of Modena, many professional people at the turn of the millennium who boast of the Modena model, always hide a piece of history: a set of balsamic vinegar in the attic. This special Italian balsamic vinegar, the fruit of a long and learned ageing process of sugared grape must in precious wooden barrels, invites you to enter the fascinating world of olfaction. Of the five senses, this is the least known and yet it is the ultimate gastronomic enrichment, the strongest sensorial experiences, of memory and emotions linked to great tasting Italian food. Nowadays, Modena Aceto Balsamico Balsamic Vinegar is very commonly used for toppings in many recipes, as well as deserts. Balsamic Vinegar is a must have for every salad dressing, just like the vinaigrette dressings.

Oil and Vinegar Dressing

Monday, February 03rd, 2014

Tasty Oil and Vinegar Dressing

2 tsp wine vinegar, white or red
6 tbsp light olive oil
½ tsp Dijon mustard
1 whole garlic clove, peeled
Just a pinch of sugar
Salt and freshly ground black pepper, to taste

To prepare:

1. In a screw-top jar with a secure lid, combine all ingredients and mix by shaking well.
Leave to infuse
2. Don’t leave the garlic in for more than a few hours, or you’ll get a bitter taste instead of the desired light garlic scent.

You may also like to try these variations:

Instead of Dijon, use wholegrain mustard
Instead of garlic, try shallot, peeled and halved. Remember to remove after several hours.

Try a pinch of dried herbs. If you’d like to use fresh herbs, be sure and add them just before serving; they’ll discolor and become limp if left sitting too long in the dressing.

Chopped capers and/or anchovies heighten the Mediterranean flavor when added to the vinaigrette.

For a delicious blend-in, try a ripe avocado, calorie-rich but full of healthy oils.

Create a creamy version with the addition of 1 tbsp of light mayonnaise, low fat crème fraiche or low-fat Greek yogurt. You can also pour these dressings over blanched vegetables like broccoli and fine greens, or shrimp salad.

Prep time: 5 minutes

A vinaigrette for salad or fish

Monday, May 26th, 2008

A simple vinaigrette: a bottle of olive oil, a pinch of sea salt, a cruet of vinegar, and a pepper grinder. With these simple instruments and ingredients, you can make your own vinaigrette, a humble sauce that many do not even consider to be a proper sauce.

The French have named it “la sauce vinaigrette”, however, and when done properly, it can turn an ordinary salad into an extraordinary dish. Vinaigrettes are not reserved only for salads, and can be used to good effect in a multitude of dishes such as grilled fish, roasted chicken, pan-seared steak, or wilted greens.

Vinaigrettes are extraordinarily simple to make, and all you really need to know is the 3:1 ratio. This denotes the ratio of amounts of oil to vinegar. Because vinaigrettes are made from so few ingredients, however, the quality of each ingredient is very important, as it contributes much of the flavor of the sauce. You should only use the best olive oil and vinegar that you can buy. Good sea salt and freshly cracked black pepper are important too.

The only things that you will need besides your ingredients are a whisk and a bowl. First place the salt and pepper in the bowl together with the vinegar, then whisk them thoroughly. This allows the salt to dissolve in the vinegar, as it does not do so in oil. Once this is done, you can whisk in the oil, and your basic sauce vinaigrette is complete.

A typical vinaigrette is made using red wine vinegar and olive oil. By combining that with a few key ingredients, the number of variations of vinaigrette that you can make is almost endless. Here are some standard variations that you may consider:

Honey-Mustard Vinaigrette: Substitute white wine vinegar for red wine vinegar, then whisk a tablespoon of honey and stone-ground or Dijon mustard into it. Finally, add your olive oil. This vinaigrette complements grilled steak or salmon beautifully.

Cilantro-Basil Vinaigrette: Use balsamic vinegar in the place of red wine vinegar, then add a few tablespoons of minced fresh basil and cilantro. Finally, add the olive oil to the mix to complete the vinaigrette.

Citrus Vinaigrette: In the place of vinegar use citrus juice, such as lemon juice or lime juice. Taste as you add the citrus juice, and you may wish to add more oil to balance out the tart taste. This vinaigrette tastes excellent with avocado salad or grilled fish.

Warm Cider Vinaigrette: Fill ½ a cup with cider vinegar, chopped shallots, salt and pepper and leave to simmer until it is reduced to 1/3 cup. Stop heating it and stir 2/3 cup of olive oil in. Tastes best served over slightly bitter greens, bacon strips and warm goat cheese.

Sherry-Walnut Vinaigrette: Substitute sherry vinegar for red wine vinegar, and mix with walnut oil instead of olive oil.

Champagne-Hazelnut Vinaigrette: Combine champagne vinegar with hazelnut oil and whisk together. Use over a salad of baby spinach, sliced strawberries, and some crushed, toasted hazelnuts.

Jalapeño-Lime-Cilantro Vinaigrette: In the place of red wine vinegar, use equal parts white wine vinegar and lime juice. Place this in a food processor along with salt, pepper, half a seeded jalapeño, and two tablespoons of fresh cilantro. Blend until even, then drizzle in olive oil while motor is still running.

Anchovy Vinaigrette: Blend two or three anchovy fillets in a blender with red wine vinegar and two teaspoons of Dijon mustard. While the motor is still running, slowly pour in the olive oil, then serve the resulting sauce over steamed asparagus, romaine salad, or poached leeks.

Parsley Vinaigrette for Roasted Meat or Poultry: Roast or pan-sear meat or poultry, then blend 3 tablespoonfuls of the hot juiced left in the pan together with red wine vinegar, pepper, salt, and 2 tablespoonfuls of fresh parsley. Keeping the motor running, slowly pour in 2 tablespoonfuls of olive oil.

Garlic Vinaigrette: Using a mortar and pestle or the flat side of a kitchen knife, mash a large clove of garlic with salt. Then, add vinegar and pepper to the mixture before whisking it with the olive oil. Alternatively, you could use one tablespoon of roasted garlic in the place of the mashed garlic. Tastes fantastic with grilled steak or lamb chops.

Ginger-Sesame Vinaigrette: Stir 1 tablespoonful of fresh minced ginger into rice wine vinegar, then whisk in toasted sesame oil and canola oil mixed in the proportions of one part sesame oil to three parts canola oil.

[tag] vinaigrette simple[/tag]

Vinaigrette Recipes

Friday, May 23rd, 2008

Quick Pesto Vinaigrette

Time to prepare: Five minutes


6 Tablespoons of Olive Oil, extra-virgin
2 Cloves of peeled Garlic
1 ½ Tablespoons of Walnuts or Pine Nuts
1 Cup of Basil Leaves, fresh

3 Tablespoons of White Wine Vinegar


1. Place the garlic cloves and nuts in a good processor and blend them until they are finely chopped.

2. With the processor still running, add the basil leaves then turn off the processor and scrape the ingredients from the walls of the container.

3. Turn the processor on again and add the vinegar and oil slowly through the feed tube. Mix the resulting dressing well and pour over green salads, tomato salads, or use over broiled, grilled, poached, or sautéed fish or poultry. Three-fourths cup serves: 4 to 6 servings as sauce; 6 to 8 servings over salad.

Raspberry Vinaigrette

Time to Prepare: 5 Minutes


¼ Cup of Olive Oil
2 Tablespoons of Raspberries, fresh
¼ Cup of Raspberry Vinegar
Black Pepper, freshly ground


1. Mash the raspberries. Add the vinegar to the raspberries and mix well before beating in the olive oil.

2. Add salt and pepper to taste, then serve drizzled over salad or as sauce for sautéed chicken breasts or grilled quail.

Half cup serves: 4 servings over salad; 2 to 4 servings as a sauce

Lemon-Olive Vinaigrette

Time to Prepare: 10 Minutes


¼ Cup of Olive Oil
Juice from 2 Lemons
1 Tablespoon of Olivada (black olive paste; found in fancy food stores)
Black Pepper, freshly ground
1 Tablespoon of Italian Parsley leaves, finely minced

1. Place the lemon juice and olivada in a bowl and mix well. Then beat in the olive oil.

2. Add salt and pepper to taste, then garnish with parsley. Works well as a sauce for fish or cooked dried beans.

Asian Vinaigrette

Time to Prepare: 5 Minutes


¼ Cup of Rice Vinegar
1 Tablespoon of Soy Sauce
½ Teaspoon of Sugar
½ Cup of Sesame Oil, Chinese
A pinch of Red Pepper Flakes

1. Mix the vinegar, soy sauce and sugar in a bowl. Then beat in the olive oil.

2. Season it with red pepper flakes until it is to your liking. The resulting dressing is best used over steamed vegetables.

¾ cup serves: 6 to 8 servings over salad.

[tag] vinaigrette recipes[/tag] 

Vinaigrette Dressing Balsamic

Thursday, April 10th, 2008

Home Made Vinaigrette Dressing Made From Balsamic Vinegar


3 tbs Balsamic vinegar, aged variety
1 tsp French mustard (Dijon)
1 clove of crushed garlic
Extra virgin olive oil – ¾ cup
To taste – salt and pepper


Mix all the ingredients in a blender to create an emulsion. The vinaigrette will be denser than made by hand. For up to 8 servings, one cup will be adequate. For one serving up to 3 tablespoons of dressing is required. When you have processed your dressing you can either serve immediately or store in an airtight container in a refrigerator. If using after the dressing has been refrigerated you will need to quickly blitz prior to serving.

Vinegar Brine, Apples and Pork Chops


4 tbs sugar
5 tsps Kosher salt
3 cps Cold water
5 Freshly ground whole peppercorns
1 bay leaf
Four 8 oz pork loin chops including the bone
4 tsps Extra virgin olive oil
2 Peeled, cored and sliced apples, Pink Lad or Braeburn. Ensure slices ¼” thick.
2 cups of apple cider vinegar


Simmer the apple cider vinegar in a non reactive pan for 8 minutes or until reduced by 50%. Add the salt and sugar when the pan containing the vinegar has been removed from the heat and stir until the salt and sugar is dissolved. Transfer to a mixing bowl and add ground peppercorns, water and the bay leaf. When this mixture has cooled, pour over the pork chops which should be placed in a baking tray. The chops and mixture should now be covered and allowed to marinate in the refrigerator overnight.

Before cooking your chops preheat your broiler, take the chops out of the brine mixture and ensure they are drying by patting with a paper towel.

Place the chops on a baking sheet lined with kitchen foil and cook for about 6 minutes on each side. When cooking is complete, remove them from the oven and allow to stand for a few minutes. Loosely cover with kitchen foil to create a tent.

While your pork chops are resting, heat 2 tablespoons in a saucepan and add the apples. Sauté for about seven minutes or until they are softened and tender. Season with salt and pepper. The pork chops are served with apples and a little of the remaining olive oil. Your Pork chops can be accompanied by potatoes or pasta.

[tag] vinagrette dressing[/tag]


Vinaigrette Recipe

Tuesday, April 08th, 2008

Basic Vinaigrette

Vinaigrette is easy to prepare and store. You can make a batch a day before you need it and keep it in the refrigerator. You should add only a few garlic and shallots since the flavors usually become stronger as time passes by.

3 to 6 tbsp vinegar of your choice/ Lemon juice may be added or used as replacement
¾ cup of mixed pure olive oil and extra virgin oil

Dash of pepper and Kosher salt

Other options:
1 and 1 /2 to 2 teaspoons of any vinegar you want (Lemon juice could also be a good second choice
Salt and pepper, Kosher version
1 ½ to 2 Dijon mustard, usually served with Champagne vinegar or white wine.
1 tablespoon of minced shallots
½ to 1 teaspoon garlic (pressed or pureed)
Herbs, freshly chopped


Whisk the ingredients together, except the olive oil. As soon as the mixture is blended. Add a dash of pepper and salt to taste. Then check the taste. You may add other ingredients or add to the main ingredients. This batch will yield one cup.

[tag] basic vinaigrette, vinaigrette recipe[/tag]


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