vegetable stock and Vinaigrette Dressing
By sejal
This vegetable stock forms a base for many vegetable sauces, gravies and soups
Vinegar and olive oil dressing that goes well with salads
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Ingredients
- Onion ,sliced 1 medium
- Carrot,sliced 1/2 medium
- Celery,chopped 2-3 inch stalk
- Garlic,crushed 2 cloves
- Bay leaf 1
- Black peppercorns 5-6
- Cloves 2-3
- for dressing
- Vinegar 4 tablespoons
- Olive oil 12 tablespoons
- Dijon mustard 1 teaspoon
- Salt to taste
- White pepper-
- powder 1/2 teaspoon
- Sugar 1 teaspoon
Details
Level of difficulty Average
Preparation time 10mins
Cooking time 30mins
Cost Average budget
Preparation
Step 1
Take all the ingredients in a pan with five cups of water and bring it to a boil. Simmer for fifteen minutes and strain. Cool and store in a refrigerator till further use.
For Dressing
Whisk all the ingredients together in a bowl. Always shake before using as oil and vinegar tend to settle separately. It has a shelf life of one week if stored in a refrigerator. It has a shelf life of one week if stored in a refrigerator.
Tips
This is one way of making Vinaigrette. You can alter the ratio of vinegar and oil and make variations. Lemon juice can be an alternative to vinegar, if desired. Vinegar quality too would determine the final outcome. Variations: 1.Garlic Vinaigrette: Add two-three cloves of chopped garlic to the recipe. 2.Herb Vinaigrette: Few leaves of coriander or mint can be used after washing and finely chopping. 3.Tomato Vinaigrette: Two tablespoons of tomato ketchup can be added to the mixture and whisked.
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