Description

This article is from the Recipes Collection, by numerous authors posting those to Usenet. The recipes cover various cuisines and a a wide variety of topics, such as appetisers, breads, desserts, entrees, sauces-toppings, side-dishes, etc.). You don't need any cookbooks anymore, as there are hundreds of recipes to choose from.

Basic Vinaigrette

Defatted lower-sodium chicken broth or canned vegetable broth is one of the
secrets of a lower-fat yet flavorful vinaigrette. The other is the use of high-
quality ingredients, such as freshly ground pepper and fine-grade vinegar and
olive oil. Because this vinaigrette is relatively low in oil, it should be used
on a leafy green salad just before serving to prevent wilting and sogginess.

Servings: 6 (2 T. is 1 serving)

Calories: 90

Fat: 9 g

Cholesterol: 0 mg

Sodium: 208 mg

Protein: 0 g

Carbohydrate: 1 g

Fiber: 0 g

* Ingredients:

4 T. fresh red or white wine vinegar or balsamic vinegar

4 T. defatted lower-sodium chicken broth or vegetable broth

4 T. extra-virgin olive oil

1 t. Dijon mustard

1 T. chopped fresh shallots

½ t. salt

¼ t. freshly ground pepper

1 garlic clove, finely chopped (optional)

* Directions:

In a small bowl, whisk together the vinegar, broth, oil, mustard,
shallots, salt, and pepper. If desired, whisk in the garlic. Use
the vinaigrette immediately or refrigerate up to 2 days. Just
before serving, whisk or shake the vinaigrette in a covered jar to
blend it.

Variations:
* Add 1 tablespoon chopped fresh herbs, such as tarragon,
chives, thyme, marjoram, cilantro, or dill.
* Substitute lemon or lime juice for the vinegar, or use half
each of citrus juice and vinegar.
* For a fruit-salad vinaigrette, use a fruit vinegar or lemon
juice, substitute orange juice for the chicken or vegetable
broth, and add 1 teaspoon of honey.
* For a nutty-tasting vinaigrette, use 3 tablespoons of
vegetable oil and 1 tablespoon of walnut or hazelnut oil in
place of the olive oil.
* Increase the mustard to 1 tablespoon for a more assertive
vinaigrette.

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