How to cook some of the most famous vinaigrette sauces

magefesa vinagreta -

SOY VINAIGRETTE

  • ½ cup soy sauce.   
  • ⅛ cup balsamic vinegar.   
  • ⅓ cup olive oil

Directions:

Emulsify all the ingredients in a Protech Magefesa blender. Ideal dressing for smoked fish salads.

PISTACHIO VINAIGRETTE

  • ⅔ cup shelled pistachios
  • ⅓ cup balsamic vinegar.   
  • ½ cup sunflower oil.  
  • ¼ cup grape seed oil.

Directions:

Place ½ cup of pistachios along with the other ingredients in a Protech Magefesa blender and process until fully blended. Chop remaining pistachios and add to the vinaigrette. Perfect for ham, cured meat or vegetable salads.

magefesa vinagreta -

PINE NUT VINAIGRETTE

  • ½ cup oil used to confit mushrooms. 
  • ⅔ cup toasted pine nuts.   
  • ¼ cup sherry vinegar
  • Fresh chives.

Directions:

Emulsify ½ cup of pine nuts along with the oil and vinegar in a Protech Magefesa blender. Chop chives and the rest of the pine nuts and add to the vinaigrette. Ideal to accompany pasta salads or those containing cheese or deli meats.

 

RASPBERRY VINAIGRETTE.  

  • ⅔ cup frozen Raspberries.   
  • ½ cup oil olive 0.4°.   
  • ¼ cup Modena balsamic vinegar.
  • Salt and chopped chives.

Directions:

Process frozen raspberry in a Protech Magefesa blender. Add oil and vinegar. Emulsify. Add chopped chives. Ideal to accompany cold dishes, salads with foie gras and fruit salads.



RADISH VINAIGRETTE.  

  • 4 radishes.   
  • ¼ cup olive oil.  
  • 1 tablespoon sherry vinegar.
  • Salt.   
  • 2 hardboiled egg yolks.

Directions:

Cut radishes in  brunoise ( discarding leaves)Emulsify the rest of  the ingredients in a Protech Magefesa blender. Add brunoise radishes to the vinaigrette. Perfect to accompany warm vegetable salads, asparagus or grilled vegetable dishes.

 

BLACK OLIVE VINAIGRETTE

  • ½ cup black olives.   
  • 1 roasted red pepper.   
  • Chives.   
  • ½ cup chopped almond.   
  • Sesame.   
  • 1½ tablespoons soy sauce.   
  • ¼ cup sherry vinegar
  • ½ cup olive oil.

Directions:

Emulsify almonds, oil, soy and vinegar in a blender Protech Magefesa blender. Chop the rest of ingredients into a fine brunoise and incorporate to the vinaigrette. Ideal dressing for fresh fish salads or to accompany grilled fish dishes.

 

TRUFFLE VINAIGRETTE

  • ½ oz. Black truffles.   
  • ⅔ cup sunflower oil.   
  • 1 tablespoon sherry vinegar
  • Black truffle juice.

Directions:

Emulsify oil, truffle juice and vinegar in a Protech Magefesa blender. Add grated truffle to vinaigrette.



CAPER VINAIGRETTE

  • ⅓ cup capers.   
  • ½ cup olive oil.   
  • 1 tablespoon 25 year sherry vinegar.

Directions:
Emulsify ingredients in a Protech Magefesa blender.

 

TAMARIND AND CITRUS VINAIGRETTE

  • 1 Lemon.
  • 2 Oranges.   
  • 1 Lime.   
  • ½ Pink grapefruit.   
  • Tamarind pulp.   
  • Parsley.   
  • ¼ Cup grape seed oil  
  • ½ Cup sunflower oil.

Directions:

Chop citrus fruits into a fine brunoise. Emulsify the tamarind pulp and grape seed oil in a Protech Magefesa blender. Add chopped citrus to vinaigrette.

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