The vinaigrette is a salad dressing, very classic, which gives it a different touch to all kinds of salads, vegetables, seafood (especially steamed or grilled), and even as a base for marinating fish. The vinaigrette is a mixture of ingredients fatty (oil) with acidic ingredients (vinegar, usually, but can also be substituted with lemon). The vinaigrette more basic carries oil, vinegar and salt along with other ingredients that vary, among the typically the garlic, the lemon, the mustard, the capers, the dill pickle or parsley. Today we are going to give you 3 recipes of vinaigrettes delicious and different that will give a new air to your dishes, original and very tasty. And if you are looking for something more traditional, here we will tell you how to make the vinaigrette perfect. One thing to keep in mind: all of the sauces, dressings should enhance the flavor of the dish, never the quiet or abort it.
Vinaigrette of garlic with almonds
It is made with a head of garlic, almonds, lemon juice and olive oil. Are roasted a little almonds and tool. Meanwhile, roasted the head of garlic without removing the skin wrapped in foil for 90 minutes, and then peeled and pounded in a mortar with the almonds. When everything is well chopped, add the lemon juice and the oil slowly, stirring constantly.
Vinaigrette of basil
It is made with sherry vinegar (a tablespoon), olive oil, salt and a bunch of basil. Wash well the basil, the licuamos and mix with the oil in a bowl. Leave to marinate for 24 hours, and mix with the salt and the vinegar, stirring well. Its flavor is fresh, perfect for salads and sautés.
A clove of garlic, oregano, bay leaf, parsley, minced garlic, salt, olive oil and vinegar. In the mortar put all the ingredients, except the oil and vinegar, mashed well and added the oil and vinegar in the following ratio: three parts oil to one of vinegar. Leave to macerate for two or three days, and list. Ideal for meats. And if we want to give it a spicy touch, add dried chilis crushed: Sauce Recipes