How to cook some of the most famous vinaigrette sauces

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 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 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 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 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 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 Magefesa blender. Add chopped citrus to vinaigrette.