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Chef Don’s
Kitchen Recipe File |
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RECIPE NAME: |
Piquant Vinaigrette |
Original Date: |
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DIRECTORY: |
Salad Dressings |
3/8/96 |
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Revision Date: |
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| Sensitivity: |
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Ingredients |
4 cups |
8 cups |
Specs |
| red wine vinegar |
1/3 cup |
2/3 cups
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| lemon juice, fresh |
2/3 cup |
1 1/3 cups |
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| xanathan gum |
3/4 tsp |
1 tsp |
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| capers, drained,
minced |
1 TBSP |
2 TBSP |
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| cornichons, minced |
2 TBSP |
¼ cup |
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| garlic, minced |
1 TBSP |
2 TBSP |
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| Dijon mustard
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2 TBSP |
4 TBSP |
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| lemon zest, minced |
1 tsp |
2 tsp |
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| salt mix 3:1 |
1 TBSP |
2 TBSP |
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| black pepper, fresh
ground, fine |
1 tsp |
2 tsp |
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| anchovies, drained,
minced |
3 TBSP |
6 TBSP |
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| shallot, raw,
minced |
2 TBSP |
¼ cup |
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| sun dried tomato,
minced |
¼ cup |
½ cup |
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| olive oil |
1 ½ cups |
3 cups |
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| canola oil |
1 cup |
2 cups |
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Combine lemon juices & vinegar in mixing bowl.
Sprinkle xanathan gum over top. Let sit 5 minutes.
Add remaining ingredients except oil.
Whisk together well.
Slowly whisk in oils to emulsify.
Place in a clean container. Label, date, initial and refrigerate.
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