Basque Vinaigrette

Another recipe courtesy of EITb:

Recipe

Garlic paste and Basque "piares" vinaigrette

08/11/2006

Add minced shallot or garlic, minced fresh herbs, lemon zest and juice, cracked black pepper (garlic paste mix plus ingredients).

In a small bowl chop up equal amounts of garlic and parsley (equal amounts experiment with your own proportional mix).

Add minced shallots for taste.

Chop by hand or use a small food processor. No salt needed unless to your taste. Add butter, margarine or olive oil if needed (Different taste for meats do not use for vinaigrette - butter not as healthy).

Put in jar and refrigerate. Spread on meat before cooking. Can also be used as a ready mixed vinaigrette (see below)

Basque "piares" vinaigrette

This vinaigrette is delicious. It can even be served as a base as well.

Add minced shallot or garlic, minced fresh herbs, lemon zest and juice, cracked black pepper (garlic paste mix plus ingredients). Use it with grated carrots or beets, fresh tomatoes, or any other vegetable mixture.

Ingredients:

2 tablespoons Dijon mustard
2 to 3 teaspoons red wine vinegar
3 tablespoons bland oil such as sunflower
1 tablespoon extra-virgin olive oil
Salt and pepper

Whisk the mustard and the red wine together in a small bowl. Slowly whisk in the 3 tablespoons of oil until the mixture is thickened, then whisk in the olive oil. Taste for seasoning. Makes about 1/3-cup vinaigrette, enough for about 14 cups of greens.

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