Mothers Day Gift, a cruet that pleases everyone. Making your own home dressing is a great skill to have.
You can make your own vinaigrette out of every day items in your pantry. More importantly, it is much more economical that constantly buying bottled dressings.
When making a vinaigrette, you will always mix 3 parts olive oil to 1 part vinegar. However, if you are substituting a lesser amount of lemon juice for the vinegar, you will have to adjust your level of olive oil at the same ratio. Since you are going to be tasting the olive oil directly, you will want to make sure you use the best available.
Making vinaigrette is a two handed job – one to whisk and one to add the oil.
During the process, you need to make sure that the bowl stays stationary. You can either used a towel (moisten it and wrap it around perimeter of bowl) or if you have one, a rubber bottomed bowl. You will need something that has traction on the counter.
The first thing you are going to do is add a bit of salt to the vinegar and let it dissolve. You can add it later but vinegar allows the salt to dissolve more readily that it will once you have added the oil. Put in a dollop of Dijon, this will serve as your emulsifier for the oil and vinegar. Whisk until mustard is combined then you will gradually fold in the olive oil, pouring it in a slow steady stream as you constantly whisk. Continue the process until the dressing has emulsified completely. Taste, if you wish you may add additional salt and pepper at this time to get the proper flavor. Read more recipes.
This is only a basic vinaigrette, you can play with it by using different infused oils or flavored vinegars (i.e. champagne, cider)
You can also add things like citrus, herbs, garlic and shallots. This dressing can be used for pasta salad, drizzled over veggies, tossed with your greens or as a marinade for meats and fish.
Tags Oil and Vinegar, Oil and Vinegar Recipes
Gourmet Italian Recipes With Extra Virgin Olive Oil Known As EVOO And Steak
- Six fillets of beef, cut one and one half inches thick
- One and one half teaspoons salt
- One half teaspoon freshly ground black pepper
- Two tablespoons extra virgin olive oil
- Two tablespoons butter
- One quarter cup sweet sherry
- Four ounce can pate de foie gras
Season the fillets with the salt and pepper and rub with the olive oil. Let stand at room temperature for one full hour. Place a saucepan on a high heat burner and throw in the butter. Place the fillets on top of the melted butter and roast the fillets on one minute per side. Take the fillets out and put in the wine and then the pate. Turn to low heat and stir until smooth. Place the fillets back on and cook for two minutes. Move the fillets to a platter and drench with the sauce. Serves four.
- Four And One Half Oz Walnuts
- One Pound Shell Shaped Pasta
- One Quarter Extra Virgin Olive Oil
- One Third Cup Basil Leaves
- Sea Salt And Pepper To Taste
- Twelve oz fresh ricotta cheese
Mix the ricotta cheese with the olive oil, basil, pepper and salt in a mixing bowl. Then boil the pasta in a large pot for ten minutes. Drain and put in a serving bowl. Add the walnuts, sauce, and mix well before serving.
You Can Preserve Green Tomatoes In Olive Oil, Here’s How:
- Two cups extra virgin olive oil
- One half teaspoon ground sea salt
- Two cups red wine vinegar
- Three large green tomatoes
Cut the tomatoes into one quarter inch thick slices. In a mixing bowl, put in the tomatoes and blend together with the sea salt. Let the tomatoes sit at room temperature for 24 hours, then cover with vinegar. Let it sit another 24 hours after that. Drain and dry completely. With one quart size wide neck glass jar, let it soak for ten minutes with boiling water to become sterilized. Empty the water and dry completely then neatly place all the tomato pieces into the jar and fill with olive oil until completely covered. Refrigerate for one month. Once opened, it will continue to be refrigerated for another two months if not more.
Italian Farro Panzanella Pasta Recipe
- One quarter cup extra virgin olive oil
- Two tablespoons EVOO
- One cucumber
- Two garlic cloves
- One small red onion
- Six ripe tomatoes
- 15 olives
- One and one third cups Farro Pasta
- Fresh basil leaves
- Fresh Italian parsley
- Salt and pepper
Chop the tomatoes, cut the cucumber into small chunks, finely dice the onion, and mince all the basil and parsley leaves. Soak the Farro Pasta for two hours in a bowl of cold water. Then, drain and place in a large pot, fill with water, add salt, and boil. Let simmer for 40 minutes, then drain and rinse with cold water. Put aside in a bowl and drizzle one quarter cup of olive oil on it.
In a saucepan at low heat, cook two tablespoons of olive oil and mix it with the whole garlic cloves for 4 minutes. The garlic was only to give the EVOO flavor, so you may discard the garlic unless you want to use it again. Mix the parsley, cucumber, onion, basil, tomatoes, and olives with the Farro pasta in another bowl. Pour the EVOO from the pan onto it and blend together. Can make up to eight servings.