Perfect Vinaigrettes: Appetizers to Desserts by Linda Dannenberg

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    • Categories: Dressings & marinades; Vegan; Vegetarian
    • Ingredients: red wine vinegar; olive oil
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    • Categories: Dressings & marinades; French; Vegan; Vegetarian
    • Ingredients: red wine vinegar; Dijon mustard
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    • Categories: Dressings & marinades; Vegan; Vegetarian
    • Ingredients: red wine vinegar; shallots; parsley
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    • Categories: Dressings & marinades; French; Vegetarian
    • Ingredients: Dijon mustard; tarragon vinegar; Tabasco sauce; peanut oil; Melfor honey and herb vinegar
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    • Categories: Dressings & marinades; Vegan; Vegetarian
    • Ingredients: chives; olive oil; lemons
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    • Ingredients: sherry vinegar; hazelnut oil; fresh ginger
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    • Categories: Dressings & marinades; French
    • Ingredients: olive oil; red wine vinegar; liquid beef concentrate
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    • Categories: Dressings & marinades; Salads; Side dish; French; Vegan; Vegetarian
    • Ingredients: lamb's lettuce; olive oil; fleur de sel
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    • Ingredients: canned truffle juice; sherry vinegar; walnut oil; peanut oil
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    • Ingredients: apple cider vinegar; crème fraîche; chives
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    • Ingredients: Kirby cucumbers; celery seeds; dill; mayonnaise; sour cream; lemons
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    • Categories: Dressings & marinades; American
    • Ingredients: red wine vinegar; parsley; Worcestershire sauce; Tabasco sauce; Parmesan cheese; lemons; canned anchovies; bread
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    • Ingredients: red onions; blue cheese; yogurt
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    • Ingredients: balsamic vinegar; Dijon mustard; Worcestershire sauce; tarragon
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    • Ingredients: rice wine vinegar; soy sauce; parsley; coriander sprigs; sesame oil; peanut oil; bean sprouts; scallions; baked ham
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    • Ingredients: caraway seeds; mayonnaise; heavy cream
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    • Categories: Salads; Main course; French
    • Ingredients: duck confit; duck gizzards; duck prosciutto; duck magrets; mesclun; Dijon mustard; shallots; duck fat
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    • Ingredients: mayonnaise; white wine vinegar; lemons; canned anchovies
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    • Ingredients: white wine vinegar; white vermouth; Dijon mustard; thyme; parsley; new potatoes; green beans; Kalamata olives; lemons
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    • Categories: Dressings & marinades; Salads; Side dish; Swedish
    • Ingredients: new potatoes; shallots; sherry vinegar; chicken stock; capers; dill; lemons
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    • Categories: Salads; Appetizers / starters; Lunch; French
    • Ingredients: kiwifruits; Meaux mustard; peanut oil; Belgian endive; beets; apples; duck confit; duck gizzards; Boston lettuce; lemons
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    • Categories: Rice dishes; Salads; Dressings & marinades; Side dish
    • Ingredients: dried apricots; dried peaches; dried cranberries; Cointreau; wild rice; chicken broth; long grain rice; chervil; raspberry vinegar; raspberries; Dijon mustard
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    • Categories: Dressings & marinades; American; Vegan
    • Ingredients: maple syrup; catsup; red wine vinegar
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    • Categories: Dressings & marinades; Vegan; Vegetarian
    • Ingredients: red wine vinegar; Dijon mustard; peanut oil; avocados; herbs of your choice
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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 Inc
  • 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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