salad dressings

Here you find the following recipes for salad dressings:

Vinaigrette with honey and mustard
Sesame ginger dressing
Pesto basil sauce
Hummus
Marie Rose sauce

Vinaigrette with honey and mustard

by

Vinaigrette with honey and mustard
 
Author:
Makes: 450 gr
Prep time:
Total time:
Print
 
Ingredients
  • 300 gr olive oil
  • 100 gr white wine vinegar
  • 35 gr honey
  • 20 gr mustard
Instructions
  1. Mix the white wine vinegar, honey and mustard with salt and pepper to taste.
  2. Add the olive oil gradually while whisking.
  3. Store in a bottle or jar and shake well before use.
Stuff to know
This will make about 450 gr of dressing.
It is possible to mix the ingredients with a stick blender.
The dressing can be kept at room temperature for a month.
Replace the white wine vinegar with balsamic vinegar.
Add in some finely chopped herbs.

 

Share

Sesame ginger dressing

by

Sesame ginger dressing
 
Author:
Makes: 6 portions
Prep time:
Total time:
Print
 
Ingredients
  • 90 gr sesame oil
  • 40 gr sunflower oil
  • 135 gr sweet chili sauce
  • 60 gr lime juice
  • 2 cloves of garlic
  • 22 gr fresh ginger
  • 3 tbspn sesame seeds
Instructions
  1. Combine in a large bowl the sesame oil, sunflower oil, sweet chilli sauce, lime juice, garlic and fresh ginger.
  2. Blitz or puree until smooth.
  3. Stir in the sesame seeds.
  4. Set aside in the fridge until needed.
Stuff to know
This dressing goes particularly well with an Asian red cabbage coleslaw (click here for the recipe).
Use sunflower oil rather than olive oil since the latter is often quite bitter to eat raw.

 

Share

Pesto basil sauce

by

Pesto basil sauce
 
Author:
Makes: 4 porties
Prep time:
Total time:
Print
 
Ingredients
  • 30 gr pine nuts
  • 1 clove of garlic
  • 50 gr fresh basil
  • ½ tspn sea salt
  • 60 gr Parmesan cheese
  • 75 gr olive oil
Instructions
  1. Grate the cheese and remove the basil leaves from the stems.
  2. Toast the pine nuts until golden in a dry pan.
  3. Peel and chop the garlic.
  4. In a pestle and mortar or a kitchen blender, mix the garlic and sea salt.
  5. Add the basil leaves and mash until smooth.
  6. Add the toasted pine nuts and mash until smooth.
  7. Add the grated cheese and pour in the olive oil to create an smooth emulsion.
  8. Season to taste with salt (if needed) and pepper.
Stuff to know
The flavour of the pesto depends on the flavour and quality of the cheese and oil you have used.
The name ‘pesto’ means ‘mashed’, since it is traditionally made with a pestle and mortar.
Do not over season the pesto since the cheese will already be salty.
Pour in the oil gradually so the pesto can absorb the oil.
Replace the basil with rocket and the pine nuts with walnuts.

 

Share

Hummus

by

Hummus
 
Author:
Makes: 10 portions
Prep time:
Total time:
Print
 
Ingredients
  • 500 gr chickpeas
  • 6 tbspn tahini paste
  • 2 tbspn oil
  • 4 tbspn yoghurt
  • 30 gr lemon juice
  • 1 tspn ground cumin
  • 1 tspn paprika powder
  • 1 tspn ground coriander
  • 1 tspn fresh parsley
Instructions
  1. Drain and rinse the chickpeas
  2. Peel the garlic and puree with the chick peas in a kitchen machine until smooth.
  3. Mix the chickpea puree with the tahini paste, yoghurt, lemon juice, ground cumin, ground coriander, paprika powder and seasoning to taste.
  4. Garnish with the chopped fresh parsley and refrigerate until needed.
Stuff to know
The hummus can be stored in the fridge for 4 days.
Tahini paste is ground sesame seeds mixed with some oil.
The spices are to taste.
Hummus is the Arab word for chickpea.

 

Share

Marie Rose sauce

by

Marie Rose sauce
 
Author:
Makes: 4 portions
Prep time:
Total time:
Print
 
Ingredients
  • 8 tbspn mayonnaise
  • 3 tbspn tomato ketchup
  • ½ tspn paprika powder
  • 2 tbspn whisky
  • 100 ml cream
Instructions
  1. Mix the mayonnaise and tomato ketchup.
  2. Add the paprika powder and whiskey and season to taste.
  3. Whip the cream until as thick as yoghurt.
  4. Fold the cream in the sauce.
  5. Keep the sauce in the fridge until needed.
Stuff to know
Replace some of the mayonnaise with yoghurt.
Replace paprika powder with Tabasco.
Replace the whisky with cognac or brandy.
This cold sauce goes well with fish, shellfish and prawns.

 

Share