Simple Vinaigrettes using Liquid Gold EVOO and Balsamics

These Vinaigrettes can be made in a bowl with a whisk. The mustards I use, are either French Farm or Summer Kitchen, both available in store.  Although I have used our Pure Culivar Extra Virgin Olive Oils in these recipes, a LG flavour fused/infused could be substituted.

Basic Lemon Vinairgrette

2 T Sicilian Lemon Balsamic

1/4 c LG Extra Virgin Olive Oil

Sea Salt and Pepper to taste

 

Basic Balsamic Vinaigrette

1 T Balsamic Vinegar (any flavour)

3 T LG  Extra Virgin Olive Oil (Mild to Med Robust)

Sea Salt and Pepper to taste

 

Lemon-Dijon Vinaigrette

1 tsp Dijon Mustard

2 T Sicilian Lemon Balsamic

1 Shallot, finely chopped

1/2 c LG UP Extra Virgin Olive Oil

Sea Salt and Pepper to taste

 

Maple Dijon Vinaigrette

4 tsp LG Maple Balsamic

1 T minced shalots

2 tsp Dijon mustard

2 T LG  Fruity Mild to Med EVOO

Sea Salt and Pepper to taste

 

Mustard Vinaigrette

This is a very versatile vinaigrette, that can be used as a sauce over salmon, crab cakes, asparagus, or asparagus.

2 T Dijon mustard

1 T whole grain mustard

2 tsp Balsamic Vinegar

2 tsp Sherry or Sherry vinegar

1 T honey

1/4 LG  Med to Robust Fruity EVOO

1 T orange juice

Sea Salt and Pepper to taste