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Get saucy: Good sauces don't have to be complicated. A simple lemon vinaigrette. Yogurt with parsley or cilantro. Or a bright sauce green with chopped herbs mixed with olive oil. (Bill Hogan/Chicago Tribune) |
Makes: 3/4 cup
Note: This basic vinaigrette can be varied in many ways. Use thyme instead of chives. Try red wine vinegar in place of the lemon juice. It makes a fine sauce for drizzling over meats of any type.
Ingredients:
1 tablespoon Dijon mustard
2 tablespoons minced fresh chives
Pinch each: salt, pepper
1/2 cup fresh lemon juice
1 teaspoon grated lemon zest
2/3 cup extra-virgin olive oil
Mix mustard, chives, salt and pepper in a medium bowl. Whisk in lemon juice and zest. Slowly whisk in olive oil until emulsified and thick. Season to taste. To store, cover and chill in the refrigerator up to 4 days.
Nutrition information:
Per tablespoon: 109 calories, 12 g fat, 2 g saturated fat, 0 mg cholesterol, 1 g carbohydrates, 0 g protein, 42 mg sodium, 0 g fiber.
Saucy variations
Experiment with proportions to please your taste.
A simple salsa: Chop ripe tomatoes, white onion, jalapenos and avocado. Mix with a splash of sherry vinegar and a sprinkle of salt.
A simple soy sauce: Combine soy sauce, orange juice, Asian sesame oil, sliced green onions to taste.
A simple butter sauce: To boiling pan drippings, add a dash of white wine, chopped shallots and parsley. Cook, stirring until reduced slightly. Whisk in small pats of butter, one at a time, until sauce thickens. Season to taste.
foods@tribune.com
Note: This basic vinaigrette can be varied in many ways. Use thyme instead of chives. Try red wine vinegar in place of the lemon juice. It makes a fine sauce for drizzling over meats of any type.
Ingredients:
1 tablespoon Dijon mustard
2 tablespoons minced fresh chives
Pinch each: salt, pepper
1/2 cup fresh lemon juice
1 teaspoon grated lemon zest
2/3 cup extra-virgin olive oil
Mix mustard, chives, salt and pepper in a medium bowl. Whisk in lemon juice and zest. Slowly whisk in olive oil until emulsified and thick. Season to taste. To store, cover and chill in the refrigerator up to 4 days.
Nutrition information:
Per tablespoon: 109 calories, 12 g fat, 2 g saturated fat, 0 mg cholesterol, 1 g carbohydrates, 0 g protein, 42 mg sodium, 0 g fiber.
Saucy variations
Experiment with proportions to please your taste.
A simple salsa: Chop ripe tomatoes, white onion, jalapenos and avocado. Mix with a splash of sherry vinegar and a sprinkle of salt.
A simple soy sauce: Combine soy sauce, orange juice, Asian sesame oil, sliced green onions to taste.
A simple butter sauce: To boiling pan drippings, add a dash of white wine, chopped shallots and parsley. Cook, stirring until reduced slightly. Whisk in small pats of butter, one at a time, until sauce thickens. Season to taste.
foods@tribune.com
