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Topic: Vinaigrette


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  Vinaigrette Salad Dressing
The easiest dressing, a classic French mixture of oil, vinegar, salt, pepper, and flavorings, called a vinaigrette, can be so out of balance that it assaults your palate with sharpness from the vinegar or greasiness from the oil.
Vinaigrette is an emulsification--that is, a mixture of two ingredients that normally do not mix.
Indeed, a vinaigrette is worth the (minimal) effort of a little mixing with a whisk or a fork, as we found it to be noticeably smoother tasting.
home.att.net /~jserdmann2/Recipe-Vinaigrette.html   (680 words)

  
 Candice Hern | Romance Author
Vinaigrettes, popular from the late 18th century through the mid-19th century, were small containers used for holding various aromatic substances, usually dissolved in vinegar.
Though most vinaigrettes were alike in construction, the silversmiths used all their decorative skill to set one apart from the other.
A suspensory loop is contemporary with the original manufacture, and indicates the vinaigrette would have been worn on a chain as a locket or as part of a chatelaine.
www.candicehern.com /collections/03/vinaigrettes.htm   (1556 words)

  
 Vinaigrette - Wikipedia, the free encyclopedia
The word vinaigrette (from the diminutive of the French term vinaigre meaning vinegar) can refer to:
Vinaigrettes are used as sauces in many cuisines, and as salad dressings.
The term vinaigrette was mentioned in Margaret Sidney's book, Five Little Peppers Midway.
en.wikipedia.org /wiki/Vinaigrette   (168 words)

  
 Making Vinaigrette
We generally think of a vinaigrette as a cold sauce for salads, but vinaigrettes, both cold and hot, make excellent sauces for meats, seafood and vegetables.
Using extra virgin oil for most vinaigrettes, but sometimes a tasteless oil, such as canola, is better for delicately flavored ingredients like carrots, the flavor of which might be overwhelmed by olive oil.
Mustard vinaigrettes are delicious with bitter or strong-flavored ingredients, such as chilled cooked beets or leeks.
www.asianonlinerecipes.com /cooking_guide/making_vinaigrette.php   (302 words)

  
 Techniques : Oil in Vinaigrette
Traditional vinaigrette is a combination of oil and vinegar.
To make a successful vinaigrette, the oil and vinegar must be well blended by breaking the oil up into smaller droplets so that it will not separate as easily.
Even though the oils used (olive oil for instance) are healthy, the goal is to cut down on the amount of oil and calories while preserving the flavor and texture of a vinaigrette.
www.drgourmet.com /techniques/oil-vinaigrette.shtml   (245 words)

  
 Antique silver vinaigrettes and pomanders
A silver-gilt vinaigrette, the grille pierced as a lidded urn between fronds by James Ruell, London 1809.
A rectangular vinaigrette engraved with a bird and birdbath on lid and base, the grille engraved as two St. Andrew's crosses, by Joseph Willmore, Birmingham 1811.
A small engine-turned vinaigrette with raised border and floral grille marked JB only in lid and base within a rectangular punch, perhaps for John Bruce of Glasgow, circa 1825 initialled AL.
www.clearlight.com /~schredds/vinaigrt.htm   (276 words)

  
 Mustard Vinaigrette Recipe for home cooks
This vinaigrette is so simple yet so delicious, I've been serving it to friends and family for the last 20 years and still get rave reviews.
What follows are some tips on making a basic vinaigrette that can be your starting point for a plethora of vinaigrettes that can be prepared by altering the ingredients.
The purest form of vinaigrette would be oil, vinegar, and a little salt and pepper mixed right in a bowl of greens.
www.reluctantgourmet.com /mustard_vinaigrette.htm   (1125 words)

  
 How To Prepare Vinaigrette   (Site not responding. Last check: 2007-09-17)
Mustard is a common ingredient in many vinaigrettes since compounds found in mustard seed also aid in maintaining an emulsion.
The acidity of the vinaigrette tends to break down cellulose in herbs and vegetables thus releasing their flavors.
The oil in a vinaigrette is an excellent flavor carrier, especially with the fat soluble compounds found in many foods.
www.cheftalk.com /content/display.cfm?articleid=96&type=article   (944 words)

  
 JS Online: Dressed for success with a perfect vinaigrette
Successful vinaigrettes call for quality vinegar, because and inferior vinegar can be too sharp and will need too much oil to balance it.
Olive oil is a favorite for vinaigrettes, but many cooks find its flavor too assertive and will combine it with other, milder oils such as sunflower or canola.
Potato, pasta, dried bean and lentil salads should be dressed with a more acidic vinaigrette, often 2 parts oil to 1 part vinegar, as their starchy qualities absorb flavors and will be boringly bland without a big boost of tartness.
www.jsonline.com /entree/cooking/sep01/vinaig26092501.asp   (1194 words)

  
 Nut, Butter and Jelly Sandwich Recipe - Sandwiches
Be sure to refrigerate any remaining vinaigrette in a container with a tight lid to preserve freshness.
Vinaigrette is also a popular condiment for any sandwich - use sparingly so that the flavors of your sandwich are highlighted not intimidated by the vinegar and preserves.
For instance, try a raspberry or cranberry vinaigrette on a turkey, green apple and Swiss cheese sandwich on light rye bread.
www.bellaonline.com /articles/art44201.asp   (330 words)

  
 Making Vinaigrette - So Easy and Rewarding
Vinaigrette is a simple mixture of three components - oil, (olive, canola), an acidic liquid (vinegar, citrus juice), and seasonings (salt, mustard).
The alternative to vinaigrette – bottled salad dressing – pales in comparison for three reasons.
Since vinaigrettes are used so miserly, splurging on expensive oils, vinegars, etc. can be regarded as frugal.
www.suite101.com /article.cfm/cooking_basics/90752/1   (426 words)

  
 More Recipes Like Vinaigrette - All Recipes
This simple dressing - chopped tomatoes, white wine vinegar, basil, thyme and mustard powder - is blended and chilled for two days before splashing on a salad or a bowl of hot pasta.
This vinaigrette is nice and tangy but not overpowering.
The two most important ingredients for this or any vinaigrette are the olive oil and the vinegar.
allrecipes.com /recipe/vinaigrette/MoreRecipesLikeThis.aspx   (330 words)

  
 Victorian Vinaigrette - Brooch or Pin - JJJ-14
As with all nicer pieces, vinaigrettes such as this are becoming harder to find and this is an especially nice example.
Inside the 'cage' of the vinaigrette, there is a bit of silver loss.
The cage on the vinaigrette is a bare 1/2" in diameter.
www.rubylane.com /shops/cherryblossom/item/JJJ-14   (398 words)

  
 Vinaigrette Recipes
Vinaigrette is an emulsion of vinegar and vegetable oil, often flavored with herbs, spices, and other ingredients.
Vinaigrettes are used as sauces or as a marinade in many cuisines, and as salad dressings.
The simple mixture of a good wine vinegar, good olive oil, salt, pepper, and fresh green herbs in season is a brillaint start to a great vinaigrette recipe, but only the beginning.
www.vinaigretterecipe.com   (96 words)

  
 Seared Tuna with Sesame and Avocado Vinaigrette   (Site not responding. Last check: 2007-09-17)
The avocado vinaigrette on this tuna is spicy and flavorful.
Slice the strips thinly, and serve with avocado vinaigrette.
Avocado Vinaigrette: Place all ingredients—except the oil—in a blender, and puree until smooth.
www.inmamaskitchen.com /RECIPES/RECIPES/Fish/seared_tuna1.html   (180 words)

  
 Leeks Vinaigrette Recipe - Healthy Diabetic Recipes
If you are unsure whether this Leeks Vinaigrette recipe is suitable for your personal diabetic diet, please consult your doctor or a qualified nutritionalist.
Important Note: This Leeks Vinaigrette recipe was located in the public domain.It is suitable' for diabetics and low carb diets solely because someone, somewhere, decided to publish them as such.
This Leeks Vinaigrette Recipe may also be ideal for anyone following the Atkins diet, or seeking to reduce their carbohydrate intake for other reasons.
www.healthy-diabetic-recipes.co.uk /Leeks_Vinaigrette.html   (268 words)

  
 Baby Green Bean Salad with Sherry Vinaigrette
For vinaigrette, combine sherry vinegar, garlic, shallot, Dijon mustard, salt, pepper and water.
Combine oils and slowly pour into the blender to emulsify vinaigrette.
Approximate values per serving (if all vinaigrette is used): 270 calories, 27 g fat, 3 mg cholesterol, 2 g protein, 6 g carbohydrates, 2 g fiber, 470 mg sodium, 90 percent calories from fat.
www.azcentral.com /home/recipes/articles/1129party1129beanNEW.html   (147 words)

  
 Grilled Salmon & Portabella with Ginger Vinaigrette
In a medium bowl, whisk together vinaigrette ingredients until blended and oil is well-incorporated and emulsified.
Remaining vinaigrette will be used to drizzle on mushrooms and to brush on salmon.
Lightly brush salmon with remaining 1/4 cup of vinaigrette to avoid sticking to grill grates.
www.schwans.com /recipes/recipeGrilledSalmonPortabellas.aspx   (184 words)

  
 Taco Salad with Salsa Vinaigrette   (Site not responding. Last check: 2007-09-17)
Make the vinaigrette: In a blender blend together the garlic, vinegar, lemon juice, cumin, and salt and fl pepper to taste, with the motor running add the oil in a stream, and blend the vinaigrette until it is emulsified.
Add the tomato, the jalapeno pepper, and the cilantro and blend the vinaigrette until it is smooth.
Transfer the vinaigrette to a small bowl and serve it with the salad or pour the vinaigrette over the salad and toss the salad until it is combined.
www.bigoven.com /recipe30502   (589 words)

  
 BBC - Food - Recipes - Leeks Vinaigrette
To make the vinaigrette, stir the sugar and salt into the vinegar and pour into the bowl of a food processor with the mustard, garlic, a generous pinch of fl pepper and shallots.
Blitz at high speed then add the oil in a gradual stream, followed by half the water to give the vinaigrette a pale glossy emulsion and creamy texture.
This makes about 570ml/1 pint vinaigrette which keeps in a jar in the fridge for a couple of weeks.
www.bbc.co.uk /food/recipes/database/leeksvinaigrette_9522.shtml   (243 words)

  
 Pan-Seared Trout with Asian Vinaigrette
To make the vinaigrette: Combine sugar, salt, ginger, vinegar and soy sauce in a small jar or bowl.
Add 2 tablespoons of the vinaigrette and stir to coat the vegetables.
Place fillets on top (or to the side) and spoon remaining vinaigrette over all.
www.azcentral.com /home/recipes/articles/0418fastrec18.html   (242 words)

  
 FoodFit Recipe: Fennel Salad with Beets and Oranges with Balsamic Vinaigrette
Place all of the ingredients for the vinaigrette plus the reserved orange juice in a container with a tight fitting lid.
Toss the fennel with half of the vinaigrette and arrange fennel slices in a large ring on a serving platter.
In the same manner, dress the beet slices with the remaining vinaigrette and arrange them in a ring just inside the fennel.
www.foodfit.com /recipes/recipe_print.asp?validlink=xxyz1123gg3h4jssxxce&rID=144&yieldNo=4   (155 words)

  
 “vinaigrette” 574 Recipes | Recipezaar
Vinaigrette a Huitres (Vinaigrette for Oysters on the Half Shell
This tasty vinaigrette can be made in a food processor as well.
This is a sweet tasting vinaigrette that is great for salads and easy to make and is lo-carb.
www.recipezaar.com /recipes.php?q=vinaigrette   (334 words)

  
 Marie’s Raspberry Vinaigrette
After serving two salads to five adults and setting out about eight bottles of dressing, this bottle, which was full to begin with, is almost empty.
The texture is creamier and thicker than many other vinaigrettes, and the raspberry flavor is vibrant.
The nutrition numbers aren’t as low as the raspberry vinaigrette’s, but they’re not terrible and this dressing is fabulously delicious.
www.ediets.com /news/article.cfm/cmi_1617727/code_12740   (421 words)

  
 Vinaigrette
The classic vinaigrette is a simple emulsion of oil, vinegar and mustard but
A vinaigrette is an emulsion, which means basically
Vinaigrettes are called unstable emulsions because they will eventually
www.angelfire.com /realm3/unicorntears/documents/271.html   (481 words)

  
 Cooking For Engineers - Recipe File: Basic Vinaigrette Salad Dressing
This might be an excellent vinaigrette variant, but there is nothing basic about it.
It is very common to flavor it with Dijon mustard (and I recommend it), but I guess one could argue that that too is no longer truly basic, as it is not always used.
The oil may help spread the vinegar through, but adding it first will cause your greens to darken and and become limp more quickly (the lack of surface tensions allows the oil to seep in through cuts and holes in the leaves).
www.cookingforengineers.com /article.php?id=44   (1568 words)

  
 "Vinaigrette" - Shopping.com
In the Balsamic Vinaigrette, you find the unmistakable bouquet of Balsamic Vinegar aged for years...
Vinaigrettes add intense flavor and zest to all types of salads and grilled or steamed vegetables...
Made from the word's finest aged vinegars, dozens of fresh ground herbs and spices, natural flavors and ice cold, triple filtered water.
www.shopping.com /xGS-Vinaigrette   (681 words)

  
 Recipe by Dressing - Ginger Dressing & Marinade / Vinaigrette
For lighter dipping sauces, serve with sesame dressing / vinaigrette, ginger dressing / vinaigrette, or wasabi ginger dressing / vinaigrette.
Fresh leafy greens, shredded carrots and sliced mushrooms tossed in with choice of a sesame dressing / vinaigrette, ginger dressing / vinaigrette or wasabi ginger dressing / vinaigrette.
For a lighter meal, serve with choice of sesame dressing / vinaigrette, ginger dressing / vinaigrette or wasabi ginger dressing / vinaigrette.
www.asianmenusauces.com /site/425310/page/133156   (259 words)

  
 Vinaigrette Recipes at Cooking.com
A good vinaigrette has a variety of uses in French cooking.
Although it is most often used as a dressing for salad greens, vinaigrette also makes an excellent sauce for chilled or hot, cooked vegetables, fish and meat.
In a small bowl, using a wire whisk, blend together the sherry and balsamic vinegars, salt and white pepper.
www.cooking.com /recipes/static/recipe698.htm   (230 words)

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