"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Vinaigrette Recipe

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This recipe for Vinaigrette, by , is from Davis Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gordon Ramsay
Added: Thursday, February 19, 2009


7 tbsp. Extra Virgin Olive Oil
7 tbsp. Peanut Oil
1/2 tsp. Maldon Sea Salt - Crushed
1/4 tsp. Freshly Ground White or Black Pepper
1 tbsp. Lemon Juice - Or To Taste
2 to 4 tbsp. White Wine Vinegar - Or To Taste

Put all the ingredients into a bowl and whisk together until emulsified.

Pour the vinaigrette into a clean bottle or jar and store in the refrigerator. Shake each time before using.

I prefer the vinaigrette with approximately one and one half (1 1/2) tbsp. lemon juice and four (4) tbsp. white wine vinegar.


Mustard and honey dressing; Add one (1) tbsp. coarse grain mustard with one (1) tsp. honey. Or, for a vinaigrette with a subtle mustard flavor, just add 3/4 tsp. Dijon mustard (no honey).

Herb Dressing; Chopped fresh herbs can be added to the vinaigrette at the last minute before serving, not before, as the bright green color will turn to gray on storage. Add about one (1) tbsp. chopped herbs to each seven (7) tbsp. of dressing. Chopped chervil, chives and parsley are all excellent in a dressing.




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