ditchman Posted April 28 Report Share Posted April 28 im looking for a vinagrette recipe....something really simple not loaded with garlic..i will be puttingit on lettuce that has thinkly sliced onion and cucumber and chopped anchovies in it...the stuff you buy in the supermaket is awful....... what do i need ???? Quote Link to comment Share on other sites More sharing options...
Walker570 Posted April 28 Report Share Posted April 28 Have you punched it up on youtube. I will have a look through our books later. Quote Link to comment Share on other sites More sharing options...
TIGHTCHOKE Posted April 28 Report Share Posted April 28 I just shake some lemon juice, mayonnaise and salt and pepper together. Very simple. Quote Link to comment Share on other sites More sharing options...
bruno22rf Posted April 28 Report Share Posted April 28 In all honesty try the Aldi balsamic dressing, not as good as it used to be but bloomin nice, you can add a little more balsamic vinegar if you have a decent drop. Quote Link to comment Share on other sites More sharing options...
JTaylor91 Posted April 28 Report Share Posted April 28 Neutral oil (not olive oil), teaspoon of Dijon mustard, tablespoon white wine or cider vinegar, squeeze of lemon, touch of honey and a little water (helps it emulsify). Shake or stir together. Quote Link to comment Share on other sites More sharing options...
ditchman Posted April 28 Author Report Share Posted April 28 16 minutes ago, JTaylor91 said: Neutral oil (not olive oil), teaspoon of Dijon mustard, tablespoon white wine or cider vinegar, squeeze of lemon, touch of honey and a little water (helps it emulsify). Shake or stir together. could i use colmans mustard powder ...as i dont like dijon..? Quote Link to comment Share on other sites More sharing options...
JTaylor91 Posted April 28 Report Share Posted April 28 6 minutes ago, ditchman said: could i use colmans mustard powder ...as i dont like dijon..? I would just use slightly less as it’s stronger. Quote Link to comment Share on other sites More sharing options...
Walker570 Posted April 28 Report Share Posted April 28 That sounds good. I didn't find anyhting I'm afraid. Mind, I am not a big rabbit food eater. Quote Link to comment Share on other sites More sharing options...
amateur Posted April 28 Report Share Posted April 28 The method that I was given by my French pal to make a vinaigrette is. Teaspoon of made up mustard, rapidly stirred into a couple of tablespoons of olive oil, until they blend together and form a thick cream, then let down to the desired consistency with a splash of wine vinegar or lemon juice. Salt, pepper and/or herbs to taste. Quote Link to comment Share on other sites More sharing options...
ditchman Posted April 28 Author Report Share Posted April 28 37 minutes ago, JTaylor91 said: I would just use slightly less as it’s stronger. how do you mean "neautral " oil..........? 21 minutes ago, amateur said: The method that I was given by my French pal to make a vinaigrette is. Teaspoon of made up mustard, rapidly stirred into a couple of tablespoons of olive oil, until they blend together and form a thick cream, then let down to the desired consistency with a splash of wine vinegar or lemon juice. Salt, pepper and/or herbs to taste. that sounds more like it.....as i dont want a dressing that over powers the green stuff...but is sharp and slightly pecant...(my spelling is carp sorry) Quote Link to comment Share on other sites More sharing options...
ehb102 Posted April 28 Report Share Posted April 28 A decent balsamic vinegar would fit the bill. Not a sweet one but one of the others. Great over pasta and roast vegetables btw. Waitrose used to rate theirs with stars but I think that has gone by the board now. Quote Link to comment Share on other sites More sharing options...
amateur Posted April 29 Report Share Posted April 29 17 hours ago, ehb102 said: A decent balsamic vinegar would fit the bill. Not a sweet one but one of the others. Great over pasta and roast vegetables btw. Waitrose used to rate theirs with stars but I think that has gone by the board now. Balsamic works well in my vinaigrette recipe too. Although it's not authentic, it gives a less acidic, rounder taste. Quote Link to comment Share on other sites More sharing options...
ehb102 Posted April 29 Report Share Posted April 29 43 minutes ago, amateur said: Balsamic works well in my vinaigrette recipe too. Although it's not authentic, it gives a less acidic, rounder taste. I would just use balsamic vinegar straight without messing around with oils and mustards! Quote Link to comment Share on other sites More sharing options...
amateur Posted April 29 Report Share Posted April 29 1 hour ago, ehb102 said: I would just use balsamic vinegar straight without messing around with oils and mustards! So do I, sometimes. It depends whether or not you want to achieve the creamy coating consistency of sauce vinaigrette for a salad or a simple oil and vinegar dressing or indeed straight balsamic, which we usually put, with a little rock salt on sliced fresh tomatoes. Quote Link to comment Share on other sites More sharing options...
Robden Posted April 30 Report Share Posted April 30 Or.......................just use old fashioned salad cream. Quote Link to comment Share on other sites More sharing options...
ditchman Posted April 30 Author Report Share Posted April 30 right ...have been experimenting ...have made at least 10 different reciepes.......using different vinegar...different mustard...some powdered..........all (to me that is disgusting) went back to basics 80%...clear(nearly) olive oil.....20% cider vinegar....pinch of salt and pleanty of fresh ground black pepper "less is more"............bloody perfect.. Quote Link to comment Share on other sites More sharing options...
JohnfromUK Posted May 1 Report Share Posted May 1 (edited) 12 hours ago, ditchman said: different mustard...some powdered The purpose of the mustard is that it greatly helps the oil and vinegar(or lemon juice) to stay well mixed and not separate out. Pepper does similarly, but less well. Edited May 1 by JohnfromUK Quote Link to comment Share on other sites More sharing options...
Fisheruk Posted May 1 Report Share Posted May 1 Hey Ditchy, have you converted that workshop to a kitchen? Maybe in training for Master Chef? 🙄🤣🤣🤣 Quote Link to comment Share on other sites More sharing options...
amateur Posted May 1 Report Share Posted May 1 5 hours ago, JohnfromUK said: The purpose of the mustard is that it greatly helps the oil and vinegar(or lemon juice) to stay well mixed and not separate out. Pepper does similarly, but less well. Exactly! Quote Link to comment Share on other sites More sharing options...
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