Salad Dressings, Sauces, Icing, Toppings & Fillings

Lavender & Honey Salad Dressing

INGREDIENTS:
6 Tablespoons Extra Virgin Olive Oil
2 tablespoons Balsamic vinegar
1 tablespoon Lemon juice
1 Crushed Garlic Clove
1 teaspoon Coarse Grain Mustard
2 tablespoons Honey
1 teaspoon Dried lavender Flowers

INSTRUCTIONS:

Whisk all ingredients together
Stand for 30mins to allow flavours to infuse
Whisk again and serve.
NB This dressing will store in a screw lid jar in the fridge for up to 1 week.



Chive, Lime & Yoghurt Salad Dressing

150ml Plain Yoghurt
Juice and zest of 1 lime
15ml Mustard
15ml Chopped Chives
5ml Sugar
15ml White wine vinegar
Salt and pepper to taste

Blend all together. Refrigerate until needed. Prepare about 1 or 2 hours in advance to allow the flavours to blend together.

 

 

BASIC MAYONNAISE

(Valerie Ann Worwood – The Fragrant Pharmacy) Pg 440

1 Egg Yolk
½ tsp Dijon Mustard
¼ tsp Salt
¼ tsp Ground Black Pepper
1 tsp Wine Vinegar
± 100ml Olive oil (or Grape seed, Nut oil)

Add all ingredients, except the oil.  Then slowly add the oil and beat well.

Pour over salad and enjoy!



CITRUS VINAIGRETTE

Yield: 1 cup

1/4 cup Tangerine juice
3 tablespoons Balsamic vinegar
1 teaspoon Dijon mustard

1/2 cup Olive oil
Salt and black pepper to taste


Combine first 3 ingredients in a bowl and slowly whisk in oil.

Season with salt and pepper.

 

CARROT JUICE DRESSING

Here’s a delicious and completely no-fat dressing that you must try.  You will need one of those juicing machines which is a great thing to have.  Not only can you reap the health benefits of drinking fresh vegetable juice but you can also use the juice in various other preparations.  This recipe follows the same formula as a basic vinaigrette:  three parts oil to one part acid.  The exception of course, is that carrot juice is substituted for the oil.  For the acid I like fresh squeezed lemon juice. 


6 oz. carrot juice
2 oz. lemon juice
2 large shallots, minced
Salt & pepper to taste


Simply whisk the ingredients and toss with the salad. 
This is an ample amount for four people. 

Adjust the recipe accordingly. 

A variation is to substitute balsamic vinegar for the lemon juice. 

 

Mustard & Honey Salad Dressing

 

  • 5ml (1tsp) clear honey
  • 5ml (1tsp) Dijon mustard
  • pinch of salt
  • 30ml (2tbsp) lemon juice
  • 60ml (4tbsp) sunflower oil or a mixture of sunflower and olive oils

Mix together honey, mustard, salt and lemon juice. When well mixed, add oil and whisk together.

Home - Honey Highlights - About Honey - Breakfast - Honey Week -

 

 

Avocado Salad Vinigrette

Serves 8.

Ingredients
• 1 cup red wine vinegar
• 1 teaspoon Dijon mustard
• 2 tablespoons minced Florida onion
• 2 cups olive oil
• 1 teaspoon sugar
• 1 Florida avocado, finely chopped
• 1 teaspoon salt
• 1/2 teaspoon white pepper


Directions
In a small mixing bowl, mix together vinegar and mustard until smoothly blended.

Add the sugar and, while whisking, drizzle in olive oil until emulsified.

Add avocado, onion, salt, and pepper to taste.

 

TANGY APRICOT VINAIGRETTE

Makes 1 cup


1  (15 1/4 oz.) can apricot halves, drained
2 tablespoons balsamic vinegar
2 tablespoons water
1 large garlic clove
1 teaspoon fresh thyme
2 tablespoons olive oil


Combine first five ingredients in a blender; blend until smooth.

With blender running, slowly add olive oil; blend until smooth.
 

 

BASIL PESTO

3 Cups fresh basil
½ Cup sunflower seeds or Pine Nuts
2 tsps lemon juice
2 cloves garlic, minced
enough Olive Oil to make sauce (about ¼ cup)


Process basil, sunflower seeds, lemon juice, garlic, in a food
processor and pulse chop several times. Stop to scrape
down the sides, and repeat until the mixture is smooth.

 

 

Aunty Marie’s Salad Dressing - 2

3 TBS Balsamic Vinegar
¼ Cup Olive oil
Garlic
1 TBS Mustard
Sugar (You can use sweetner)
Salt

Mix Well.

 

CHOCOLATE SAUCE – EEZY PEEZY

1/2 cup cocoa, sifted
1 cup sugar
1/8 teaspoon salt
1 cup boiling water
1 teaspoon vanilla

Combine cocoa, sugar and salt in saucepan. Add water gradually until mixture is smooth. Cook over medium heat, stirring until mixture comes to a boil. Boil 1 minutes without stirring. Remove from heat; cool. When cool, stir in vanilla.

Garlic Butter Sauce I

INGREDIENTS:

·         1/3 cup butter

·         1 clove crushed garlic

·         1/4 tablespoon dried basil

·         2 teaspoons dried oregano

DIRECTIONS:

  1. In a small saucepan melt butter, add garlic and saute until cooked. Add dried oregano and dried basil and stir until heated through.

  2. Serve warm.

 

Alfredo Sauce

1 C heavy cream
4 T butter
1/2 C fresh grated Parmigiano-Reggiano cheese

Heat the butter and the cream in a sauté pan over medium heat. Bring to a simmer and add the parmesan and whisk until smooth. Remove from the heat and toss with the gnocchi or pasta. Yes rich, but a true richness not to be missed.

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Fruit Seasonings

Apples Allspice, Anise, Caraway Seed, Cardamom, Cinnamon, Cloves, Ginger, Nutmeg, Almond Extract, Lemon Extract

Bananas Allspice, Cinnamon, Ginger, Nutmeg, Rum Flavoring, Vanilla Extract

Cherries Allspice, Almond Extract, Brandy Flavoring, Cinnamon, Cloves, Mace, Mint, Nutmeg, Rum Extract, Vanilla Extract

Cranberries Allspice, Cinnamon, Cloves, Ginger, Nutmeg, Almond Extract

Grapefruit Cinnamon, Ginger, Orange Extract, Mint Extract

Grapes Allspice, Cinnamon, Cloves

Melons Cardamom, Ginger, Lemon, Mint or Mint Extract, Lime Extract

Oranges Allspice, Anise, Cinnamon, Cloves, Nutmeg

Peaches Allspice, Almond Extract, Brandy Flavoring, Cinnamon, Cloves, Ginger, Nutmeg, Rum Flavoring

Pears Allspice, Anise, Cinnamon, Maple Flavoring, Mint, Mint Extract, Nutmeg

Pineapple Cardamom, Cinnamon, Coriander, Nutmeg, Lemon Extract, Lime Extract, Mint Extract, Vanilla Extract

Plums Allspice, Almond Extract, Cinnamon, Cloves 

Prunes Allspice, Almond Extract, Anise, Cinnamon, Cloves, Ginger, Lemon Extract, Nutmeg

Rhubarb Cinnamon, Ginger, Nutmeg, Vanilla Extract

Strawberries Cinnamon, Vanilla Extract


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