This post contains vinaigrette making basic instructions followed by a wasabi vinaigrette recipe and a list of other vinaigrette flavor variations to try. How to Make a Basic Vinaigrette: The classic ratio of a vinaigrette is 1 part vinegar to 3 parts oil. For more tang, use a little more vinegar. Mustard helps to emulsify (marry …

This is a recipe for a basic vinegar-based hot sauce (similar to the various spicy sauces found on restaurant tables across America), but with a twist: it’s made with one of the world’s hottest chilies. Ghost peppers are so hot that only a few are needed for this sauce.  To give it a more robust chili …

While the Marx Foods blog already has a post describing how to make a basic vinaigrette, the technique is slightly different if using preserved lemons.  Preserved citrus fruit has been brined (pickled) for at least a month, intensifying its flavor as well as imparting complexity.  Using meyer lemons instead of conventional lemons will give your …

Seared Salmon with Morel Balsamic “Beurre Rouge” Less acidic than a vinaigrette with a hint of bite from the vinegar and lemon, this sauce compliments salmon beautifully. It adds richness to lighter salmon and brightens up heavier salmon varieties. The fruity/musky balsamic flavor blends into a delicious earthy finish from the morels. Drink Pairings: Red …

Plenty of people prefer their raw oysters on the half-shell seasoned with just a little lemon juice, vinegar, or hot sauce.  That’s fine for us in a pinch or on a picnic, but when possible a mignonette can’t be beat. Basic Mignonette Sauce 1 tbsp very finely diced shallots 3 tbsp champagne vinegar Directions: 1. Add …

Similar to a vinaigrette in terms of its flavor profile, tapenade is a condiment that people often buy jarred, but it’s very easy to make tapenade from scratch at home.  It’s a great way to add the punch of olives to sandwiches, entrees, or toasted bread. Basic Tapenade Recipe 1 cup olives – pitted (we …

Raw Oysters with a Wasabi Mignonette Sauce Wine Pairing: Daiginjo Sake or Muscadet This delicious mignonette brings the bite of fresh wasabi root (far more complex and less powerful than the horseradish in fake wasabi pastes) to your next platter of oysters on the half shell. Ingredients: 1 tsp fresh wasabi rhizome 1 sprig fresh …

This technique can be used to flavor vinegar with all of our dried chilies (for less potent varieties you may have to crush the chili in order to infuse its flavor).  Whole spices can be steeped with the chilies as well.  Try using chile vinegar instead of champagne vinegar in homemade vinaigrettes or mignonette sauce. …

Ingredients: 1 pint fresh strawberries, preferably organic 2 tablespoons Aged Balsamic Vinegar* Premium vanilla ice cream *if using regular balsamic vinegar, use 2 teaspoons sucanat or 1 teaspoon honey dissolved into 2 tablespoons vinegar Technique: Rinse strawberries and pat dry. Cut thinly into 1/8 inch slices. Place in bowl and drizzle with balsamic vinegar; toss …

What is a gastrique? A gastrique is a vinegar and sugar based sauce that can be used for either savory or sweet dishes as it is designed to bridge the gap between the two. How to make a gastrique: This technique can be adapted to use any vinegar.  Good balsamic vinegars are often used but …