1 tablespoon extra-virgin olive oil
1 1/2 teaspoons balsamic vinegar
3/4 teaspoon minced garlic
1/4 teaspoon sugar
1/8 teaspoon salt
In a cup whisk olive oil, vinegar, garlic, sugar and salt until blended.
1/4 C. olive oil
3 T. white wine vinegar
1/4 C. crumbled blue cheese
1 tsp. dried Italian seasoning
1/4 tsp. salt
1/4 tsp. pepper
Whisk together all above ingredients. Chill for at least 1 hour.
3 Tbsps. olive oil
1/2 cup tarragon white wine vinegar
1-1/2 tsps. dried basil leaves, 3-1/2 Tbs. finely chopped fresh basil
3 Tbsps. nonfat plain yogurt
1-1/2 Tbsps. lemon juice
3/4 tsp. sugar
1-1/2 Tbsps. water
2 cloves garlic
Mix all ingredients. Refrigerate unused portion.
1/2 teaspoon minced garlic
1/2 chopped green onion
1-1/2 teaspoons minced red onion
1/2 teaspoon minced fresh parsley
1/2 teaspoon chopped fresh basil
1-1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 teaspoon granulated sugar
1-1/2 teaspoons dry mustard
1 egg
7 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
1-1/2 teaspoons honey
1 cup olive oil
1 cup vegetable oil
Combine garlic, green onion, red onion, parsley and basil in bowl of a food processor.
Process until mixture is well combined.
Add salt, pepper, sugar and mustard then process again.
Add egg, lemon juice, white wine vinegar and honey to bowl of food processor.
With motor running add olive and vegetable oils very slowly.
The mixture will form an emulsion similar to a thin mayonnaise.
Chill until ready to use and store in refrigerator up to one week.
2 cups olive oil
5 cups rice vinegar
1 cup lemon juice
1 cup lime juice
4 ounces green onions -- chopped
1 ounce garlic -- chopped
2 cups parsley -- chopped
3 tablespoons lemon zest
3 tablespoons lime zest
Whisk all ingredients together. Refrigerate.
