Assorted Vinaigrettes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
1800
- For the basil and chilli dressing
- 1.333 cups extra virgin olive oil
- ½ cup lemon juice
- 2 unwaxed lemons (finely grated zest)
- 4 scallions (finely chopped)
- 3 cloves garlic cloves (finely chopped)
- 1 cup torn Basil
- salt
- 1 tsp red Chili flakes
- 1 Tbsp Coriander (lightly crushed)
- For the chilli vinaigrette
- 4 cloves garlic cloves (crushed)
- 2 tsps dried, red Chili flakes
- 3 red chili peppers (seeds removed, finely chopped)
- ¼ tsp Turmeric
- ½ cup white wine vinegar
- 1.333 cups extra virgin olive oil
- 1 tsp sugar
- salt
- For the buttermilk dressing
- 1 ½ cups Mayonnaise
- 1 ½ cups Sour cream
- 2 Tbsps extra virgin olive oil
- 2 Tbsps lemon juice
- 1 cup Buttermilk
- 1 clove garlic cloves
- 1 tsp salt
- ½ tsp freshly ground Black pepper
Preparation steps
1.
For the basil and chilli dressing: mix all the ingredients together and season to taste with salt. Store in a sealable jar and keep in the refrigerator for up to 2 weeks. Makes about 500ml.
2.
For the chilli vinaigrette: mix all the ingredients together and season to taste with salt. Store in a sealable jar and keep in the refrigerator for up to 2 weeks. Makes about 500ml.
3.
Place all the ingredients using half the buttermilk in a blender or food processor and blend for a few seconds until smooth. Check the consistency and add more buttermilk as needed.
4.
Store in a sealable jar and keep in the refrigerator for up to 2 weeks. Makes about 700ml.
