Assorted Vinaigrettes

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Assorted Vinaigrettes
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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
How healthy are the main ingredients?
Sour creamolive oilMayonnaiseBasilgarlic cloveolive oil

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.