ORT WINE VINAIGRETTE
/ developed this vinaigrette to accompany a salad composed of mixed lettuces, toasted walnuts, Stilton, and a wild mushroom terrine. The combination of the cheese, nuts, and port is classic. This salad can follow an entree, as an interesting way to combine a cheese course with an after-dinner salad.
Makes 4 cups
l'/з cups excellent red wine vinegar
1 cup virgin olive oil
2 cups extra virgin olive oil
1. Mix all together and keep chilled.
1 cup port (nonvintage Sandeman) Cracked black pepper to taste
I scratched down the basis for this recipe years ago. (It seems to me that it came from the world-renowned chef Georges Blanc in Vonnas, but I could be wrong.) We've used this version for many different dishes. It's tangy and redolent of herbs, and I like it with asparagus, poached chicken, and grilled fish. The sauce can be kept for a couple of days in the refrigerator, like a mayonnaise.
Makes З'/г cups
4 egg yolks
Ч2 cup extra virgin olive oil
Ч2 cup peanut oil
¥2 cup olive oil
2 tablespoons stock or water
V4 cup dry white wine
Ч4 cup Dijon mustard
V4 cup lemon juice
Ч4 cup white wine vinegar % cup assorted chopped fresh herbs (different herbs relate to different foods, but basil, tarragon, thyme, cilantro, and parsley all go with the foods I've mentioned) Sea salt (if desired) Black pepper
1. Whisk egg yolks in a stainless steel bowl. Beat in the oils, very slowly at first. When they thicken add the stock and white wine.
2. Now add the Dijon, lemon juice, and vinegar. Lastly, add the herbs, salt, and pepper. Taste and adjust. If sauce is too tart, you can add another egg yolk and a bit of oil.
ASIC HOMEMADE MAYONNAISE
A general note on egg-emulsified dressings: Even though you are commonly instructed to add the oil and then the water or other liquid, you will find that it is usually necessary to add a little of the liquid before all the oil is incorporated; otherwise the eggs and oil can become so thick the mixture "breaks"
Makes 2 cups
4 egg yolks IV2 cups virgin olive oil
2 tablespoons lemon juice Warm water to thin, as needed Salt and freshly cracked black pepper 2 teaspoons Dijon mustard
Ч2 cup peanut oil, or other light oil
1. With all ingredients at room temperature, put yolks and lemon in a stainless steel bowl. Season them and whisk them thoroughly.
2. Whisk in the oils drop by drop, adding the water as necessary if mayonnaise becomes too thick. Add the mustard. The more full-flavored your olive oil, the stronger the flavor of the mayonnaise. (If you are using it as a sauce or condiment, I suggest the full-flavored oils, an extra virgin instead of virgin, perhaps-but I recommend a light olive oil for a spreading mayonnaise.)
ENNEL MAYONNAISE
This is an excellent mayonnaise to liven up a cold tuna salad.
cups Basic Homemade Mayonnaise (above)
cup finely chopped fresh fennel bulb, core removed teaspoons aniseed
tablespoons Pernod tablespoon lemon juice cup red wine vinegar teaspoon kosher or sea salt teaspoon cracked black pepper
1. Thoroughly combine all ingredients in a bowl and chill until needed.