COOKING FOR A CROWD - VINAIGRETTE DRESSING
2 cups cider vinegar
1 1/2 ounces salt
2 teaspoons white pepper
1/4 teaspoon cayenne pepper
2 1/2 cups salad oil
2 3/4 cups olive oil
1/2 cup chopped fresh parsley
5 cloves minced garlic
1/2 cup chives, frozen
4 ounces capers
Combine in mixer bowl.
Combine oils. Add very slowly to vinegar mixture, mixing on low speed until oil is blended in.
Add to dressing. Mix. Store in refrigerator. Stir or shake before serving.
Yield: 2 quarts
Dijon Mustard Vinaigrette. Combine 2 1/2 cups red wine vinegar, 3/4 oz chopped chives, 3/4 cup Dijon mustard, and 1 oz (1 1/2 Tbsp) salt in mixer bowl. Slowly add 4 3/4 cups salad oil while mixing on medium speed, using wire whip. Mix until oil is blended in. Makes approximately 2 qt.
Lemon Basil Dressing. Combine 2 cups cider vinegar, 1 1/2 cups lemon juice,6 oz granulated sugar, 2 1/2 oz salt, and 4 1/2 Tbsp dried basil leaves. Gradually add 3 cups salad oil.
Lime Salad Dressing. Combine in mixer bowl 2 1/2 cups frozen reconstituted lime juice, 1 1/4 cups sugar, 2 oz salt, 1 tsp white pepper, 3/4 tsp red pepper, and 1 1/2 tsp celery salt. Add 4 1/2 cups salad oil very slowly, mixing on medium speed until oil is blended in. Makes approximately 2 qt dressing.
Pimiento Vinaigrette Dressing. Substitute 4 oz diced pimiento for capers.