Fresh Herb Vinaigrette Base and Blends
AUGUST 16, 2021
By CHEF KEN
Yield: 1 cup
Serving size: 2 teaspoon
Because the acid in the dressing will “cook” the fresh herbs, and change their color, the base mixture can be made ahead, then adding the fresh herbs ½ hour before serving (see suggested choices of herbs below or try your own blends).
Serving size: 2 teaspoon
Because the acid in the dressing will “cook” the fresh herbs, and change their color, the base mixture can be made ahead, then adding the fresh herbs ½ hour before serving (see suggested choices of herbs below or try your own blends).
Persons
24
Prep Time
15 minutes
Cook Time
5 minutes
Total Time
20 minutes
Ingredients
- 2/3 cup vegetable stock
- ¼ cup (2 fl oz,) red wine vinegar
- 2 tablespoons (.5 oz) shallots, minced
- 2 teaspoons cornstarch
- Fresh ground black pepper (pinch)
- 1 ½ teaspoon prepared mustard, spicy brown
- 2 tablespoons extra virgin olive oil
- ½ teaspoon maple syrup
Instructions
- In a small sauce pan whisk together the first six ingredients.
- Place on medium-high heat and whisk continuously until mixture comes to a boil and thickens.
- Remove from heat. Whisk in mustard then extra virgin olive oil.
- Add the fresh herbs ½ hour before serving. Season to taste.
Notes
Variations: Use the Fresh Herb Vinaigrette Base recipe and the following herb combinations to make:
Basil Parsley Vinaigrette
- 2 tablespoons fresh basil, minced
- 2 tablespoons fresh parsley, minced
- A touch of crushed garlic could also be incorporated.
- 2 tablespoons fresh cilantro, minced
- 2 tablespoons fresh mint, minced
- 2 tablespoons fresh chervil, minced
- 2 tablespoons fresh tarragon, minced
