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 …

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 …

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. …

Herb oils are a beautiful, tasty, and incredibly easy condiment or garnish.  Here’s an explanation of the basic technique. How to Make Herb Oils: Ingredients: 1 cup olive oil Fresh herbs (for example, a ½ bunch of fresh flat leaf parsley) 1 tbsp of freshly squeezed lemon juice Portuguese Sea Salt to taste Directions: 1.  Thoroughly wash the herbs.  …

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 the world’s hottest chile.  Ghost peppers are so hot that only a few are needed for this sauce.  To give it a more robust chili flavor (and …

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 …

This post is designed to give you the basic technique for making mayonnaise and aioli.  Aioli is a flavored mayonnaise, and despite its associations with garlic and chilies, it doesn’t have to be spicy. Includes Recipes for: Blood Orange Aioli, Chile Aioli below.  We also have a White Truffle Aioli Recipe as a separate post. How to …

While the basics of making mayonnaise and aioli are already covered elsewhere on this blog, this recipe is so decadent, so fabulous that we just had to give it a special place of honor.  If you ever wondered how you could make our specialty burgers even more incredible, or you want to blow your foodie …

  Olive Oil Poached Salmon with Israeli Couscous Broth Oil poaching is a great technique for cooking fish fillets as it keeps the fish from drying out while imparting additional infused flavor from garlic and herbs.  Olive oil poached salmon can be very rich, so the vinegar braised endive adds perfect brightness. Drink Pairings: White …

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 …