Put the salt and pepper into a small bowl. Add the vinegar, and stir until the salt dissolves. Finally, stir in the oil.
GARLIC VINAIGRETTE. In a mortar or small bowl, pound half of a garlic clove to a puree with the salt and pepper before adding the vinegar.
MUSTARD VINAIGRETTE. Mix about 1 teaspoon of Dijon Mustard or 1/4 tsp dry mustard with the salt and pepper. Add the vinegar and stir until the mustard dissolves before adding the oil.
TOMATO VINAIGRETTE. Add 2 tbsp of cooked, reduced pureed tomato to the prepared vinaigrette. (1)
GREEN VINAIGRETTE. After adding the vinegar, stir in pureed spinach, made by parboiling the spinach for two minutes, draining ti, squeezing it dry, chopping it and then pureeing it through a food mill or in a processor. Then stir in fines herbs and finely chopped fresh cress. Finally, add the oil.
VINAIGRETTE WITH EGG. Before adding the oil stir n the yolk of a soft-boiled egg. The egg white may be chopped and added to the prepared vinaigrette.
TARTAR SAUCE. Add the sour gherkins, capers and fines hervs to the prepared mayonnaise.
Any prepared vinaigrette may be flavored with copped fresh herbs like parsley , fines herbes, basil, mint, marjoram or hyssop, capers, chipped shallots or finely sliced wour gherkings. If the dressing is to be used for a meat salad, 1 or 2 tbsp of degreased roasting juices may be stirred into the vinegar mixture.
The proportion of vinegar to oil may be varied according to the acidity of the vinegar used and the kind of food to be dressed. One part of vinegar to four or five part of oil is good. This dressing may be made, if desired with lemon juice instead vinegar.
|Serving Size: 1 Cup (1415g)|
|Recipe Makes: 0.5|
|Calories from Fat: 6626 (98%)|
|Amt Per Serving||% DV|
|Total Fat 736.2g||982 %|
|Saturated Fat 94.4g||472 %|
|Monounsaturated Fat 257.9g|
|Polyunsanturated Fat 355.2g|
|Cholesterol 423mg||130 %|
|Sodium 4009.6mg||138 %|
|Potassium 2394.6mg||63 %|
|Total Carbohydrate 50g||15 %|
|Dietary Fiber 17.9g||72 %|
|Sugars, other 32.1g|
|Protein 27.2g||39 %|
Powered by: USDA Nutrition Database
Calories per serving: 6770