Recipe Tag: Dressings

Shallot Vinaigrette – HmF – Virtual

Gather all ingredients and equipment.

In a small container with a lid (such as a jar), combine oil, vinegar, mustard, seasonings, and shallot. Shake well to combine.

Refrigerate and use as needed. Shake well before each use.

Mayonnaise

Place the egg, lemon juice, vinegar, mustard, and salt in a tall cup.

Using an immersion blender, blend the mixture for one minute.

Add the olive oil 2 tablespoons at a time while blending continuously.

After about 1/2 cup of the oil has been added, begin moving the immersion blender up and down in the tall cup while adding the remaining oil 2 tablespoons at a time.

Blend continuously, moving the blender up and down, until the mayonnaise thickens. This will take about 8 to 10 minutes.

White Bean Caesar Dressing

Place the garlic, Worcestershire sauce, parmesan, salt, pepper, white beans, and yogurt in a blender or mini chopper and puree until smooth.

Chill well before using it to top a salad and serving.

Tomato Chive Dressing

Add all ingredients to a shaker bottle and shake vigorously.

Chill for at least two hours before serving.

Thousand Island Dressing

Place the water in a small pan over high heat. When the water is boiling place the egg (in the shell) gently in the pan and cook at a for three minutes. Turn off the heat and let the egg stand in the hot water for 12 minutes.

Remove the egg from the hot water and let stand while mixing the other ingredients.

Stir the mayonnaise, yogurt, ketchup, pickle relish, shallot, celery, pepper and salt together in a small mixing bowl.

Crack the egg shell and then run under cool water. Peel the hard boiled egg and then chop coarsely. Add it to the dressing and stir well.

Place the dressing in a storage container and refrigerate for at least an hour before serving.

Soy Ginger Vinaigrette

Place a small skillet over medium high heat.

Add 1 tablespoon of olive oil to the pan and then the shallots, garlic and ginger. Reduce heat to medium.

Cook for about 5 minutes until the shallots are slightly translucent and remove from the heat to cool. Adjust the heat, if needed, to prevent the garlic from browning.

Use a rubber spatula and remove all of the shallot mixture, including the oil, to a small mixing bowl.

Add the remaining tablespoon of olive oil, vinegar, mustard, maple syrup, soy sauce and pepper.

Whisk until smooth.

Serve.

Sweet Soy Dressing

Mix together the soy sauce, peach preserves, vinegar, orange juice and olive oil until well blended. Chill.