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May 19, 2012 | #26 |
Tomatovillian™
Join Date: Jan 2007
Location: Southwestern Ontario, Canada
Posts: 4,521
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Vanilla Bean Vinaigrette
1 vanilla bean, split lengthwise and seeds scraped 3/4 cup extra-virgin olive oil 4 tablespoons Champagne vinegar 1 tablespoon hot water 1 1/2 tablespoons honey or to taste 1/2 teaspoon dried tarragon 1/4 teaspoon salt fresh ground pepper Place the oil, vanilla bean pods and seeds into a small sauce pan over medium heat. Bring the oil up to a low simmer, and then remove from heat and let stand at least 1 hour to infuse the vanilla flavor. Strain the oil through a fine sieve to remove the vanilla pod (the seeds will remain in the oil). Cool completely. Combine all ingredients except the oil in a small immersion blender or food processor, pulsing until the mixture is completely blended and smooth. Slowly add the oil while blending until the mixture is completely emulsified. Transfer to a small bowl or squeeze bottle and chill before dressing salad. Makes 3 to 4 servings. |
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