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Jun 28, 2009 07:12 AM

Vinegarette Rut.....need a way out

I always end up making pretty much the same thing: Olive oil, red wine vinegar or balsamic, dijon mustard, various herbs, S&P. Use it for salads, marinades, etc.

Whatcha got that I can try?

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  1. Olive Oil, Apple Cider Vinegar, Maytag Blue Cheese crumbles, a minced white onion, and minced flat parsley. Season with dill seeds, s&p.

    1. Here are several variations

      I also have some vinaigrettes like one with egg, vinegar and herbs, water and sugar (no
      oil) which is excellent a creamy vinaigrette.

      And may of these you can add some dijon or cheese to make a creamy dressing. I usually make most of mine shaken in a simple tupperware container. Easy and quick and great storage if you don't use it all.
      First, try using different vinegars:
      rice wine, sherry and champagne make excellent vinegars.

      - tarragon with champagne vinegar, olive oil a little fresh orange zest and a drop of orange juice and fresh thyme make a great dressing
      - rice wine, dijon, honey, lime and ginger
      - rice wine, sesame oil, soy, canola oil, brown sugar, pepper flakes
      - Champagne vinegar, dill, olive oil, shallots

      Now uses of fruit and citrus

      Make several vinaigrettes adding citrus
      - Lemon, thyme, olive oil, oreango and a little red wine
      - Orange, rice wine, canola, ginger
      - Grapefruit with honey, canola oil and white wine vinegar

      Now, preserves

      - Add orange marmalade to a little white wine vinegar, olive oil, shallots and thyme
      - current jelly with garlic and thyme with canola oil and a little red wine
      - mint jelly with a little olive oil and red pepper is great over a citrus salad
      - raspberry is great with garlic, walnuts, canola oil, orange juice and a little white wine vinegar, shallots and served over a grilled romaine salad with blue cheese.

      1. Olive oil,lemon juice, shallot, s/p. Mince the shallot or thinly slice and let them *soak* in the juice for about an hour. Then add the evoo, etc.

        13 Replies
        1. re: c oliver

          Love this dressing, really fresh tasting. Makes me want to eat buckets of salad.

          1. re: c oliver

            try starting this one with an egg yolk, it acts as a gret emulsifier- with a fresh egg, it adds beautiful color too.

            1. re: c oliver

              What does soaking the minced shallot in the juice do?

              1. re: lynnlato

                Reduces the strong flavor of the onion or shallot I would presume. I never soak mine. I love a nice onion flavor. It not strong for me at all, but some like the onions a bit milder.

                1. re: lynnlato

                  I think I got this tip from Karl S. It *calms down* the flavor of the shallot so it seems to *marryI* better in a salad. Hey, Karl,, did I describe that right???

                  1. re: c oliver

                    I've tried soaking in cold water and slicing top to bottom - neither seem to settle an unruly onion (not talking shallots here). But maybe a citric acid would do the trick.

                    1. re: lynnlato

                      It does seem to work. And, of course, Karl S is the one I follow absolutely :)

                      1. re: lynnlato

                        Never worked for me, but the onion flavor doesn't bother me. Only tried it a few times and I could never tell the difference.

                          1. re: c oliver

                            soaking the onions never seemed to lesson the strong flavor. I only did it for a friend who is not much of a onion fan, but noticed no change. For me I care less, I love the flavor. I also did it for my mom after surgery her mouth was very sensative to a strong flavor but she said no difference and again I couldn't tell neither could other people eating the dish.

                      2. re: c oliver

                        Roughly speaking, yes. Shallots offer the best culinary alchemy here.

                        1. re: Karl S

                          Even though I am not averse to strong flavors generally, I love the shallots soaked in lemon juice. Tried it the other night and it was easy, tasty and non-fussy. Perfect for a weeknight dressing.

                          1. re: tcamp

                            Exactly. It's one of *sum of the parts* things, I believe. In the past, I bought shallots for a particular recipe. Now I keep them on hand.


                    I love this lemon-ginger dressing. It's good on...everything.

                    1. Simply olive oil and aged sherry vinegar; or one of my favorites is equal parts olive oil, fresh-squeezed OJ, and aged sherry vinegar.

                      For something more involved, I like olive oil, white wine vinegar, Dijon, fresh tarragon, a bit of garlic, and a little honey. Especially good in the fall and winter on a salad with some sharp greens, pears, and dried cranberries. Add nuts if you like.