Mayonnaise, Marinades and Oils & Vinegars

Oils and Vinegars (Continued)

Herbal Vinegar

Ingredients:
2 cups white vinegar
2 cups white wine
2 sprigs rosemary
1 tablespoon dillweed
1 garlic clove

Directions:
Heat vinegar and white wine until warm, but do not boil. Place herbs in a glass jar and pour vinegar over them. Cap the jar and let stand for 3 weeks. Strain vinegar through cheese cloth into a clean jar and cap. Use on salads, soups, stir-fry and marinades.

Herbal Vinegar 2

Ingredients:
2 qts. white vinegar
1 shallot bulb, peeled and split
1 teaspoon black peppercorns
2 whole red chili peppers, dried or fresh
2 sage stems

Directions:
Place all ingredients in a canning jar. Place in a sunny window for 6 weeks. Vinegar is now ready to use. These vinegars are nice to make in the summertime using a mixture of different herbs from the garden. Using the red chili peppers adds nice color to the vinegar and, if the peppers aren't broken, the vinegar will not be too hot. Sweet yellow banana peppers can be substituted for a milder taste.


		Oils and Vinegars (Continued) Herbal Vinegar Ingredients: 2 cups white vinegar 2 cups white wine 2 sprigs rosemary 1 tablespoon dillweed 1 garlic clove Directions: Heat vinegar and white wine until warm, but do not boil. Place herbs in a glass jar and pour vinegar over them. Cap the jar and let stand for 3 weeks. Strain vinegar through cheese cloth into a clean jar and cap. Use on salads, soups, stir-fry and marinades. Herbal Vinegar 2 Ingredients: 2 qts. white vinegar 1 shallot bulb, peeled and split 1 teaspoon black peppercorns 2 whole red chili peppers, dried or fresh 2 sage stems Directions: Place all ingredients in a canning jar. Place in a sunny window for 6 weeks. Vinegar is now ready to use. These vinegars are nice to make in the summertime using a mixture of different herbs from the garden. Using the red chili peppers adds nice color to the vinegar and, if the peppers aren't broken, the vinegar will not be too hot. Sweet yellow banana peppers can be substituted for a milder taste.
RECIPES • Mayonnaise, Marinades and Oils & Vinegars Mayonnaise Herb Mayonnaise Ingredients: 2 egg yolks pinch of salt 1/2 teaspoon Dijon mustard 1-1/4 cups olive oil 1-1/2 tablespoons white wine vinegar 1/2 tablespoon lemon juice 1/4 cup chopped mixed herbs: chervil, dill, chives, tarragon, garden cress and parsley Directions: The first six ingredients should be at room temperature before you start. Break the egg yolks into a bowl. Beat with a wooden spoon, adding a pinch of salt. Add the mustard and beat again. Put the oil in a small pitcher, and start to add it to the egg yolks very slowly, literally drop by drop to start with, beating continuously. After a few moments an emulsion will have been formed and you can start to add the oil in a very thin trickle. When half the oil has been slowly blended into the mixture, it can be added more quickly, but continue beating all the time. If it gets too thick to work easily, add a very little of the vinegar, not more than a teaspoonful. When all the oil is finished, add the remaining vinegar and lemon juice, tasting as you do it and stopping when you feel it is tart enough. If at any point the sauce separates, start again either with a third egg yolk, into which you beat the curdled sauce very, very slowly, or with a teaspoon of Dijon mustard in place of the egg yolk. When the sauce is finished, stir in the chopped herbs. Marinades Beef Tarragon Marinade Ingredients: 3/4 cup tarragon vinegar 1 medium onion, chopped 1 carrot, chopped 4 sprigs parsley 1 bay leaf 1-1/2 teaspoon garlic salt 1/2 teaspoon black pepper 3 drops Tabasco sauce Beef Wine Marinade Ingredients: 3/4 cup dry red (or white) wine 1 onion, minced 1/2 cup chopped parsley 1/2 teaspoon tarragon 1/2 teaspoon thyme 1-1/2 teaspoons garlic salt (or plain salt, if garlic not desired) 1 bay leaf Dash red pepper (Continued in next column)	Marinades (continued) Lamb or Poultry Lemon Marinade Ingredients: 3/4 cup wine vinegar 3 tablespoons lemon juice 1 medium onion, minced 1 clove garlic, crushed 1/4 cup chopped parsley 1 bay leaf 1/8 teaspoon thyme 1/8 teaspoon tarragon 2 teaspoons salt 1/2 teaspoon pepper Ketchup Marinade Ingredients: 1/2 cup vinegar 2 onions, sliced 1 cup water 2 tablespoons Worcestershire sauce 1 cup ketchup 1 packet sugar substitute 1 teaspoon dry mustard 1-1/2 teaspoons salt 1/2 teaspoon pepper Mint Marinade Ingredients: 1 cup wine vinegar 1 onion cut in eighths 8 whole cloves 2 cloves garlic, crushed 2 teaspoons salt 1/4 teaspoon black pepper 4 sprigs parsley 2 sprigs mint (or 1 teaspoon chopped dried mint) 1/8 teaspoon thyme 1 teaspoon lemon rind (optional) (Can be strained and used for sauce for lamb after cooking.) Oils and Vinegars Basil Oil Ingredients: 1 qt. olive or safflower oil 1 cup fresh basil leaves 2 garlic cloves, minced Directions: Heat olive oil until warm. Place basil leaves and garlic in a jar and pour the warm oil over them. Allow to cool, cover, and store in a dark place. In about 3 weeks, the oil may be used to sauté meats and vegetables. (Continued in next column)