Perfect Vinaigrettes: Appetizers to Deserts

Overview

A great vinaigrette is a simple yet sublime component of countless appetizers, salads, main courses, and even some desserts. Tossed with salad greens, drizzled over warm poached fish, pooled around a nest of steamed vegetables, marinating a roast, or glossing a plateful of sliced potatoes, vinaigrette sauces jazz up the most elementary foods.

At first glance one of the easiest things to accomplish in the kitchen-just a swirl of oil, vinegar, seasonings, and perhaps some herbs ...

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New York, NY 1999 Hard cover New in new dust jacket. New-priced to sell C2214B435 Sewn binding. Cloth over boards. With dust jacket. 112 p. Contains: Illustrations. Audience: ... General/trade. Read more Show Less

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1999 Hard cover New in new dust jacket. BRIGHT SHINY, BRAND NEW Sewn binding. Cloth over boards. With dust jacket. 112 p. Contains: Illustrations. Audience: General/trade.

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Overview

A great vinaigrette is a simple yet sublime component of countless appetizers, salads, main courses, and even some desserts. Tossed with salad greens, drizzled over warm poached fish, pooled around a nest of steamed vegetables, marinating a roast, or glossing a plateful of sliced potatoes, vinaigrette sauces jazz up the most elementary foods.

At first glance one of the easiest things to accomplish in the kitchen-just a swirl of oil, vinegar, seasonings, and perhaps some herbs and mustard - the making of a good vinaigrette seems to be an elusive art, even for the most accomplished home cooks. Perfect Vinaigrettes will unveil the mystery of making a good dressing, endowing home cooks with the confidence and the skills for turning out wonderful, memorable vinaigrettes for every meal.

Here are sixty recipes, ranging from the most fundamental oil-and-vinegar or lemon-and-cream vinaigrettes to more complex sauces-a Piquant Parsley-Caper Vinaigrette for grilled, broiled, or braised meats; an Orange Vinaigrette for roast pork or barbecued chicken; a Black Olive, Herb, and Tomato Vinaigrette for grilled sea-bass; an Oolong Tea Vinaigrette for a water-melon and Roquefort salad; a Raspberry-Orange Vinaigrette for an elegant wild rice salad-many the creations of renowned chefs. Included among the tantalizing specialty vinaigrettes are Ariane Daguine's Dijon-Shallot Vinaigrette, to be served with a Gascony duck salad; André Soltner's tangy Lutéce Vinaigrette, with a hint of onion and Tabasco; and three-star chef Pierre Gagnaire's Fruited Eggplant Sauce for prawns or lobster tails.

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Product Details

  • ISBN-13: 9781556709432
  • Publisher: Abrams, Harry N., Inc.
  • Publication date: 10/1/1999
  • Pages: 112
  • Product dimensions: 6.34 (w) x 9.78 (h) x 0.59 (d)

Read an Excerpt

Chapter 1

"Parsley-Shallot Vinaigrette", P. 20: Serves: 6

This wonderful French country dressing, perfect for a mix of two or three green lettuces, such as Boston or Bibb, was introduced to me by a young French friend named Sylvia, who while visiting several years back volunteered to make this vinaigrette one night before dinner. I was surprised to see a vinaigrette so verdant with parsley and so generously studded with shallots, but it was terrific-and memorable-with our salad of garden-fresh greens, and I've been making it ever since.

  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon fine sea salt
  • 6 tablespoons olive oil
  • 3 small shallots, minced
  • 1/2 cup loosely packed parsley leaves, finely chopped
  • Freshly ground black pepper

In a small bowl combine the vinegar and salt and stir until the salt dissolves. Add the oil, shallots, parsley, and several generous turns of pepper. Whisk until the ingredients are emulsified. Set aside for up to 30 minutes, until ready to use. Whisk again and dress salad just before serving.

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