Oil and Vinegar the condiment pair
Oil and vinegar has been recognized for centuries as ideal culinary companions. These two ingredients seem to have been made for each other. Vinaigrettes, mayonnaise, and other cold emulsions, along with fresh made salsas, depend on the flavors of olive oil and vinegar. It is important to know as a good cook that you should taste your oils and vinegars before combining them. Based upon your personal taste and your continued experience you will know what works together and what does not.
Homestyle bread with oil and vinegar
Pour extra virgin olive oil onto a serving dish or shallow bowl. Add a small quantity of balsamic vinegar about one quarter as much vinegar as olive oil. Serve as a dip with hot bread or fresh rolls. Aged balsamic vinegar, sherry vinegar, and red wine vinegar are the best choices. A very crusty bread is the best bread to use.
Rice and vinegar If you enjoy steamed rice and would like a healthy alternative to rice and butter, try drizzling your favorite vinaigrette dressing over hot rice.
Simple marinade
Before grilling beef or lamb, marinade the meat for one hour in your favorite red wine vinaigrette. For chicken and seafood marinade with a champagne wine or light-colored vinaigrette.
Chicken finger sandwiches
Grill sliced boneless chicken breast, place on a hot baguette or French roll, then drizzle two tablespoons of mustard vinaigrette and garnish with a handful of fresh garden greens. Arugula works well too.
oil and vinegar, olive oil, recipes for oil and vinegar
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