VINAIGRETTES AND SAUCES
LEMON VINAIGRETTE
MAKES ½ CUP · ACTIVE: 5 MIN · TOTAL: 5 MIN
THIS IS MY HOUSE vinaigrette. It’s simple, bright, and works well with all greens.
2 tablespoons freshly squeezed lemon juice
Pinch of fine sea salt
Freshly ground black pepper
6 tablespoons extra-virgin olive oil
In a bowl, whisk together the lemon juice, salt, and two turns of black pepper. Add the olive oil in a slow stream, whisking constantly until combined. Store in an airtight container in the refrigerator for up to 1 week.
SHERRY-SHALLOT VINAIGRETTE
MAKES ½ CUP · ACTIVE: 5 MIN · TOTAL: 5 MIN
SHALLOTS AND SHERRY GIVE this richer depth of flavor and body than the simpler lemon vinaigrette. It can stand up to salads that have strong elements like bacon or garlic, and it adds a little tang to roasted vegetables or meats.
1 teaspoon finely chopped shallot
2 tablespoons sherry vinegar
1½ teaspoons smooth Dijon mustard
Pinch of fine sea salt
Freshly ground black pepper
3 tablespoons grapeseed oil
3 tablespoons extra-virgin olive oil
In a bowl, whisk together the shallot, vinegar, mustard, salt, and two turns of black pepper. Add the oils in a slow stream, whisking constantly until combined. Store in an airtight container in the refrigerator for up to 1 week.
BALSAMIC VINAIGRETTE
MAKES ½ CUP · ACTIVE: 5 MIN · TOTAL: 5 MIN
A GOOD BALSAMIC VINAIGRETTE will save you from ever having to chomp through a boring salad. Try it as a marinade, or add a splash to soups or braises.
2 tablespoons Balsamico di Modena vinegar
1 teaspoon smooth Dijon mustard
Pinch of fine sea salt
Freshly ground black pepper
¼ cup extra-virgin olive oil
2 tablespoons grapeseed oil
In a bowl, whisk together the vinegar, mustard, salt and two turns of black pepper. Add the oils in a slow stream, whisking constantly until combined. Store in an airtight container in the refrigerator for up to 1 week.
BALSAMIC REDUCTION
MAKES ½ CUP · ACTIVE: 30 MIN · TOTAL: 1 HR 30 MIN
THIS SWEET AND SOUR condiment is dynamite drizzled on soups, salads, meats, and grilled bread with olive oil. It’s an inexpensive way to replicate pricey aged balsamic vinegars.
3 cups Balsamico di Modena vinegar
1 garlic clove, peeled and smashed
Pinch of fine sea salt
Fresh black pepper
1 rosemary sprig
In a small pot, heat the balsamic vinegar over low heat, stirring with a whisk every few minutes. When the liquid is reduced by half, add the garlic. Continue cooking until the vinegar has the consistency of honey. Stir in the salt and one turn of freshly ground black pepper and remove the pot from the heat. Strain through a fine-mesh sieve set over a glass bowl. Add the rosemary sprig and set the bowl aside for an hour to cool to room temperature. This will keep in an airtight container in the refrigerator for up to 2 weeks.
CORIANDER-GINGER VINAIGRETTE
MAKES ABOUT ½ CUP · ACTIVE: 10 MIN · TOTAL: 10 MIN
TOASTED GROUND CORIANDER AND fresh ginger make this a slightly exotic, warmly flavored vinaigrette. I like it drizzled on fish or tossed into any salad that has citrus in it.
2 tablespoons ground coriander
2 tablespoons peeled and minced fresh ginger
2 teaspoons minced shallot
2 tablespoons rice vinegar
½ teaspoon fine sea salt
6 tablespoons extra-virgin olive oil
Freshly ground black pepper
In a sauté pan over medium heat, toast the coriander, stirring frequently, until it starts to smoke and become fragrant, about 3 minutes. Turn off the heat and add the ginger, shallot, vinegar, and salt. Whisk in the olive oil and a few turns of black pepper. Let cool, and refrigerate in an airtight container for up to 1 week.
WARM GOAT CHEESE FONDUE
MAKES 1 CUP · ACTIVE: 5 MIN · TOTAL: 10 MIN
THIS IS A QUICK and easy cheese sauce that can be used almost anywhere.
1 tablespoon dry white wine
1 teaspoon finely chopped shallots
Pinch of dried thyme
1 cup heavy cream
4 ounces goat cheese, crumbled by hand
½ tablespoon unsalted butter
Fresh black pepper
1 teaspoon thinly sliced chives
In a small saucepan over low heat, reduce the wine with the shallots and thyme until almost fully evaporated, about 2 minutes. Stir in the cream and cook until the sauce has reduced by a third, 3 to 5 minutes. Add the cheese and stir until it’s melted and the mixture is smooth. Keep warm. Just before using, stir in the butter, one turn of freshly ground black pepper, and the chives.
ROASTED RED PEPPER SAUCE
MAKES ABOUT 1½ CUPS · ACTIVE: 10 MIN · TOTAL: 25 MIN
THIS SUPER EASY, TANGY sauce livens up simple vegetables, fish, and chicken. If spicy is your thing, add a pinch of red pepper flakes or sliced chile pepper to the blender. Roasting the pepper yourself will give the sauce more flavor, but you can make this with jarred roasted red peppers if you’re short on time.
1 red bell pepper
Extra-virgin olive oil
1 garlic clove, finely chopped
1 tablespoon rice vinegar
1 tablespoon unsalted butter
1 tablespoon soy sauce
½ cup hot vegetable stock or water
Fine sea salt
Heat the oven to high broil. If your oven is not equipped with a broiler, preheat to 450°F.
Rub the pepper with oil and place it on a baking pan lined with aluminum foil. On the top oven rack, broil the pepper until the skin begins to blister and turn black and it collapses a bit, about 5 minutes per side. Transfer the pepper to a small bowl and cover with plastic wrap. Let it steam for 5 minutes.
Place the foil from the baking pan on a cutting board, dirty side up. Halve the pepper and pull off the stem. With a knife, scrape off the black, blistered skin. Flip over and scrape out the seeds. Roughly chop the pepper and put it in a blender with the garlic, vinegar, butter, and soy sauce. Add ¼ cup of the vegetable stock and blend until smooth. (Heat the mixture in a small pot if the butter is not fully melted.) The sauce should be thick enough to coat the back of the spoon. Add more stock to adjust the consistency, if needed. Add salt to taste.