Perfect Vinaigrettes: Appetizers to Desserts by Linda Dannenberg

  • Purist's vinaigrette

    from Perfect Vinaigrettes: Appetizers to Desserts Perfect Vinaigrettes by Linda Dannenberg

    • Categories: Dressings & marinades; Vegetarian; Vegan
    • Ingredients: red wine vinegar; olive oil
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  • Classic French vinaigrette

    • Nealm on July 23, 2025

      You cannot make a better vinaigrette: (parens are for the 4 Season's carafe. 4x) 1 tbs red wine vinegar (4 tbs) 1/8 tsp fine sea salt (1/2 tsp) 6-8 turns freshly ground pepper 4 tbs EVOO (8 oz.) 1 tsp Dijon mustard (1tbsp) In a small bowl combine the vinegar, S&P, and stir until the salt disolves. Add the EVOO and mustard and whisk until the ingredients are emulsified. Pour over salad, toss to coat thoroughly, and serve immediately.

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  • ISBN 10 1556709439
  • ISBN 13 9781556709432
  • Published Oct 01 1999
  • Format Hardcover
  • Page Count 112
  • Language English
  • Edition illustrated edition
  • Countries United States
  • Publisher Stewart, Tabori & Chang
  • Imprint Stewart, Tabori & Chang Inc

Publishers Text

A great vinaigrette is a simple yet sublime component of countless appetizers, salads, main courses, and even some desserts. Tossed with salad greens, drizzled over warm poached fish, pooled around a nest of steamed vegetables, marinating a roast, or glossing a plateful of sliced potatoes, vinaigrette sauces jazz up the most elementary foods. At first glance one of the easiest things to accomplish in the kitchen-just a swirl of oil, vinegar, seasonings, and perhaps some herbs and mustard - the making of a good vinaigrette seems to be an elusive art, even for the most accomplished home cooks.

Perfect Vinaigrettes will unveil the mystery of making a good dressing, endowing home cooks with the confidence and the skills for turning out wonderful, memorable vinaigrettes for every meal. Here are sixty recipes, ranging from the most fundamental oil-and-vinegar or lemon-and-cream vinaigrettes to more complex sauces-a Piquant Parsley-Caper Vinaigrette for grilled, broiled, or braised meats; an Orange Vinaigrette for roast pork or barbecued chicken; a Black Olive, Herb, and Tomato Vinaigrette for grilled sea-bass; an Oolong Tea Vinaigrette for a water-melon and Roquefort salad; a Raspberry-Orange Vinaigrette for an elegant wild rice salad-many the creations of renowned chefs. Included among the tantalizing specialty vinaigrettes are Ariane Daguine's Dijon-Shallot Vinaigrette, to be served with a Gascony duck salad; Andre Soltner's tangy Lutece Vinaigrette, with a hint of onion and Tabasco; and three-star chef Pierre Gagnaire's Fruited Eggplant Sauce for prawns or lobster tails.

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