MY COOKBOOK

MY COOKBOOK
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2.8.12

APRICOT VINAIGRETTE DRESSING


This is a lovely salad dressing, but it will not last you as long as commercial salad dressings. Make only as much as you can use within a couple of weeks. I used flat leaf parsley but a different herb or a little minced shallot will change the look as well as the flavour of this dressing. It might be tempting to just throw everything in the blender, but it will give you a very different result. Whisk it together by hand, using a small balloon whisk and add the chopped herb at the end. It is a good idea to put it in the fridge for a night so the flavours can blend. Keep it refrigerated and shake it up before use.

1/2 cup extra virgin olive oil
1/2 cup apricot jam
4 Tbsp white wine vinegar
2 sprigs of fresh flat leaf parsley
2 sprinkling of salt

• Measure the olive oil into a medium sized bowl.
• Add the apricot jam next. The jam will easily slide out of the measuring cup after the olive oil.
• Add the white wine vinegar.
• Using a balloon whisk, whisk the mixture for a couple of minutes.
• Next, chop the flat leaf parsley and sprinkle it with salt.
• Chop some more. The salt will help you chop it up very fine.
• Add to the apricot mixture and whisk to combine.
• Using a funnel, pour the dressing into a salad dressing decanter.
• Chill overnight to blend the flavours, but essentially the dressing is ready to use.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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