Tag: sauces

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Honey Ginger Dijon Vinaigrette

INGREDIENTS

  • 1T finely minced shallot
  •  1 T Dijon mustard
  • 1/3 cup Oli+Ve Honey Ginger White Balsamic
  • 2/3 cup Oli+Ve Arbequina EVOO
  • Salt and freshly ground pepper to taste

DIRECTIONS

Add the vinegar, salt, pepper, mustard and shallot to the blender.  Pulse a few times to mix.  Slowly pour in the olive oil while the blender is running to emulsify the mixture.

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Espresso Balsamic Barbeque Sauce

Ingredients:

* 4 cloves minced garlic
* 4 tablespoons Oli + Ve Extra Virgin Olive Oil
* 1/2 cup Oli + Ve Espresso Balsamic
* 1/4 cup soy sauce
* 1 cup ketchup
* 1 cup brown sugar
* 1/4 cup Dijon mustard
* salt and pepper to taste

Directions:

Add olive oil to a preheated saute pan. Add the garlic and saute until it gets light brown, about 1 minute. Add espresso balsamic, soy sauce, ketchup, mustard and brown sugar and stir well. Add freshly ground black pepper and sea salt to taste. Bring to a simmer and simmer for 10 minutes.

Let cool and store in refrigerator for up to 2 weeks. 

Yields 2-3 cups

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Creamy Vinaigrette

  • 1/3 cup EVOO (Arbequina works great!)
  • 3 T or more good white balsamic vinegar
  • 3 T sour cream, yogurt or mayonnaise
  • 1 t Dijon mustard
  • 1 small shallot cut into chunks
  • Salt and freshly ground black pepper to taste

DIRECTIONS

  • Combine oil, vinegar (a teaspoon or two at a time until balance tastes right to you)sour cream (or yogurt or mayonnaise) and Dijon mustard in a blender and turn on machine; a creamy emulsion will form within 30 seconds. 
  • Add shallot and turn machine on and off a few times until shallot is minced within dressing.
  • Add salt and pepper to taste.
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Balsamic Soy Sauce Vinaigrette

Ingredients:

  • 2/3 cup Low sodium soy sauce
  • 2/3 cup Oli+Ve Traditional Balsamic
  • 1/2 cup your favorite Oli+Ve single variety Extra Virgin Olive Oil
  • 1/4 cup Oli+Ve Sesame Oil
  • 3 T Dried parsley
  • 1/16 t. Red bell pepper flakes (the kind used to spice up a pizza) (more if you want it spicier)

Preparation:
Combine all ingredients in a jar and shake well.  Dressing needs to be shaken every time you wish to use.

Submitted by Alex Schulman

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Balsamic Sauce

Makes about 2 cups
**(This recipe goes with Roasted Polenta with Mushrooms)

INGREDIENTS

  • 2 cups Traditional  Style Balsamic Condimento
  • 1 shallot, chopped
  • 8 cups roasted chicken stock or low-salt, canned chicken broth
  • (if using canned broth, do not salt any part of the recipe until final adjustment)
  • 2 bay leaves
  • 6 peppercorns
  • Salt and freshly ground pepper

DIRECTIONS

  • Bring vinegar and shallot to a boil over high heat in a large, heavy saucepan.  Boil until reduced to a syrup consistency.  Add stock, bay leaves, and peppercorns.  Bring to a boil again and continue to cook until reduced to about 2 cups or less.  The consistency should be very thick, not quite returned to a syrup but bordering it.  Let cool slightly, then strain through a fine sieve.
  • At this point the sauce is ready to be used in the Roasted Polenta with Mushrooms and Balsamic Sauce. You can also cover, refrigerate or freeze for later use.