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Vinaigrettes
Combine ingredients in a container or small bowl and shake or whisk together. Let stand 10 minutes. Shake again and dress salad.
A plain oil+vinegar vinaigrette can last weeks refrigerated, but adding fresh ingredients like garlic drastically reduces their storage time due to the risk of botulism. Consume those vinaigrettes within a few days at most.
Basic Vinaigrette
- 3 parts oil
- 2 parts vinegar
- salt and pepper to taste
Balsamic Vinaigrette
- 3 parts extra virgin olive oil
- 1 parts balsamic vinegar
- 1 small-medium minced garlic clove per 75mL of oil
- salt and pepper to taste
Italian Vinaigrette
- 3 parts extra virgin olive oil
- 2 parts red wine vinegar
- 1 small-medium minced garlic clove per 75mL of oil
- 0.5g (or 1/2 tsp) Italian seasoning per 50mL of oil
- salt and pepper to taste
Lemon "Vinaigrette"
- 1 part extra virgin olive oil
- 1 part lemon juice
- 1 small-medium minced garlic clove per 75mL of oil
- 0.5g (or 1/2 tsp) oregano per 50mL of oil
- salt and pepper to taste