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Click below to download : Salads And Dressings - Lemongrass Vinaigrette (Format : PDF)
Salads And Dressings - Lemongrass Vinaigrette
1 1/2 stalks lemongrass (bottom 3-4" only) -- minced2 tbsp. fish sauce (nam pla preferably)
2 tbsp. freshly squeezed lemon juice -- + 1 tsp.
2 tbsp. fresh mint leaves -- minced
1 1/2 tsp. mild honey -- such as orange
5 cloves garlic (to 6) -- minced
1 medium serrano chile -- seeded and minced
1/2 cup vegetable oil such as peanut oil
Place all ingredients, except the oil, in a blender and blend for a few seconds. With the motor running, add the oil in a thin stream. Process until smooth and emulsified. This vinaigrette can be refrigerated, covered, for up to 2 days.
Bring to room temperature and whisk to re-emulsify before serving.
From the restaurant Authentic Cafe in Los Angeles, CA. Posted to RecipeCafe 7/11/99
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1/2 cup reduced-calorie mayonnaise or salad dressing2 tbl. sweet pickle juice1 tbl. Dijon mustardgrated zest and juice of 1/2 lemon1/2 tsp. dried dill weedCombine all ingredients. Makes 2/3 cup
Salads And Dressings - Lemony Mayonnaise
1/2 cup reduced-calorie mayonnaise or salad dressing2 tbl. sweet pickle juice1 tbl. Dijon mustardgrated zest and juice of 1/2 lemon1/2 tsp. dried dill weedCombine all ingredients. Makes 2/3 cup
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1/3 cup lemon juice 1 tablespoon mild mustard freshly ground pepper 1/2 teaspoon salt 1/4 teaspoon sugar 2 tablespoons olive oil 1 tablespoon water Mix well everything but the oil and water, then whisk in oil, and then water.
Salads And Dressings - Dressing - Lemon And Mustard Salad Dressing By Sisko
1/3 cup lemon juice 1 tablespoon mild mustard freshly ground pepper 1/2 teaspoon salt 1/4 teaspoon sugar 2 tablespoons olive oil 1 tablespoon water Mix well everything but the oil and water, then whisk in oil, and then water.
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