Fresh Vanilla Bean Vinaigrette Food

FRESH VANILLA BEAN VINAIGRETTE

Fresh Vanilla Bean Vinaigrette image

Make and share this Fresh Vanilla Bean Vinaigrette recipe from Food.com.

Provided by Dancer

Categories Sauces

Time 17m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 vanilla bean, split lengthwise and seeds scraped
3/4 cup extra-virgin olive oil
4 tablespoons champagne vinegar
1 tablespoon hot water
1 1/2 tablespoons honey (to taste)
1/2 teaspoon dried tarragon
1/4 teaspoon salt
fresh ground pepper

Steps:

Place the oil, vanilla bean pods and seeds into a small sauce pan over medium heat.
Bring the oil up to a low simmer, and then remove from heat and let stand at least 1 hour to infuse the vanilla flavor.
Strain the oil through a fine sieve to remove the vanilla pod (the seeds will remain in the oil). Cool completely.
Combine all ingredients except the oil in a small immersion blender or food processor, pulsing until the mixture is completely blended and smooth. Slowly add the oil while blending until the mixture is completely emulsified. Transfer to a small bowl or squeeze bottle and chill before dressing salad.

VANILLA BEAN VINAIGRETTE

VANILLA BEAN VINAIGRETTE image

Categories Bean

Yield 4 Servings

Number Of Ingredients 17

Ingredients

Vanilla Bean Vinaigrette
by THE GILDED FORK
Makes 3-4 servings
Ingredients
1 vanilla bean, split lengthwise and seeds scraped
¾ cup extra-virgin olive oil
4 tablespoons Champagne vinegar
1 tablespoon hot water
1 ½ tablespoons honey (or to taste)
½ teaspoon dried tarragon
¼ teaspoon salt
fresh ground pepper
Equipment
Immersion blender or small food processor
Fine mesh sieve
Service
Build salad as desired, then toss or drizzle with 1-2 tablespoons of vinaigrette.

Steps:

Preparation Place the oil, vanilla bean pods and seeds into a small sauce pan over medium heat. Bring the oil up to a low simmer, and then remove from heat and let stand at least 1 hour to infuse the vanilla flavor. Strain the oil through a fine sieve to remove the vanilla pod (the seeds will remain in the oil). Cool completely. Combine all ingredients except the oil in a small immersion blender or food processor, pulsing until the mixture is completely blended and smooth. Slowly add the oil while blending until the mixture is completely emulsified. Transfer to a small bowl or squeeze bottle and chill before dressing salad. [Chef's Notes: If you can't find a vanilla bean, feel free to substitute 1 teaspoon of pure vanilla extract. The dressing will keep well refrigerated in a sealed container for 3-4 weeks.]

VANILLA VINAIGRETTE

Vanilla Vinaigrette image

Here's a unique and tasty vinaigrette I found in a McCormick's ad. It is especially good on green salads with strawberries, apples, pears, etc.

Provided by SharleneW

Categories Salad Dressings

Time 5m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 8

Ingredients

3/4 cup olive oil
1/3 cup white wine vinegar
1 tablespoon water
1 tablespoon tarragon leaf
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon sugar
1 tablespoon pure vanilla extract

Steps:

Combine all ingredients.
mix well.

GREEN BEANS WITH TARRAGON VINAIGRETTE

Green Beans With Tarragon Vinaigrette image

Make and share this Green Beans With Tarragon Vinaigrette recipe from Food.com.

Provided by dicentra

Categories Vegetable

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 lbs green beans, trimmed
1 tablespoon lime juice
1 tablespoon sherry wine vinegar
1 pinch cayenne pepper
1/4 teaspoon salt
1 teaspoon finely chopped fresh tarragon
3 tablespoons extra virgin olive oil

Steps:

Bring a large pot of salted water to a boil. Add the green beans and cook until just tender, 3 to 5 minutes.
Meanwhile, in a bowl, combine the lime juice, vinegar, cayenne pepper, salt, and tarragon.
Whisking constantly, slowly add the oil in a thin, steady stream until emulsified.
Drizzle the vinaigrette over the beans before serving. Serve warm or at room temperature.
Make-Ahead Note: This dish can be partially prepared up to 2 days in advance. Blanch the green beans by boiling until tender. Plunge them into an ice bath to stop the cooking. Drain and refrigerate, covered, until ready to add the vinaigrette. Cook the green beans until heated through.

Nutrition Facts : Calories 96.5, Fat 6.9, SaturatedFat 1, Sodium 104.1, Carbohydrate 8.5, Fiber 3.9, Sugar 1.6, Protein 2.1

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