Fast Day Vinaigrettes and Sauces

With a simple piece of meat and a salad it’s useful to have a couple of sauces or vinaigrettes to go with each.


Vinaigrettes

Mix these up in an old mustard jar and keep it in the fridge.  You can just keep adding to it according to your taste, and even merge from one to another.  The only reservation is to hold back on the oil.  Never more than half a teaspoon per batch.


Basic vinaigrette

3 tablespoons of red wine vinegar

1 tablespoon of Dijon mustard

½ a teaspoon of extra virgin olive oil

crushed clove of garlic (optional)

salt

pepper

Balsamic vinaigrette

4 tablespoons of Balsamic vinegar

½ a teaspoon of extra virgin olive oil

salt

pepper

 

Oriental vinaigrette

2 tablespoons of Chinese rice wine vinegar

½ a teaspoon of sesame oil

fresh grated ginger – a teaspoon

a few drops of soy sauce

 

Creamy vinaigrette

2 tablespoons of red wine vinegar

2 tablespoons of 0% fat yogurt

1 big tablespoon of Dijon mustard

½ a teaspoon of extra virgin olive oil

crushed clove of garlic (optional)

salt

pepper

Mignonette

1 tablespoon red-wine vinegar

1 finely chopped shallot

A small sprig of chopped tarragon

 

Sauces

Just mix these up for each time you want one – it takes about two seconds.


Chilli Yogurt

One seeded red chilli – finely chopped

Four tablespoons of 0% fat yogurt

Salt

Pepper

Mix it all up and leave it to rest for a while.

Wasabi Yogurt

One teaspoon of wasabi powder

Four tablespoons of 0% fat yogurt

Mix it all up and leave it to rest for a while.

Tzatziki

1/4 of a cucumber

Four tablespoons of 0% fat yogurt

1 clove of garlic – crushed

1 tsp. of lemon juice

Paprika

Grate the cucumber and then squeeze out any moisture.  Best bet is to hang it in a muslin cloth or a tea towel.  Mix it with the yogurt, lemon juice and the crushed garlic.  Once in a serving bowl sprinkle a pinch of paprika over the top.

 

Mayonnaise

1 raw egg yolk

1 tablespoon of Dijon mustard

3 tablespoons of 0% fat fromage frais

A dribble of white wine vinegar

Salt

Pepper

Yes you really can have mayonnaise.  Just whisk together the egg yolk and mustard with a pinch of salt and pepper in a nice big mixing bowl.  Then start adding the fromage frais, little by little.  As it thickens, with about half the fromage frais used up add a tiny dribble of vinegar to loosen it.  Then continue adding the rest of the fromage frais, still little by little.