LEMON GOOP AND VINAIGRETTE
The first time I made this lemon concoction, I called it "goop," and still haven't found a better name. My inspiration was an offbeat lemon jam I'd had in a Paris bistro. The jam, which I think was served with mackerel, was thick, velvety, salty, tangy, only a bit sweet and made with salt-cured preserved lemons. Haunted by the flavor and not patient enough to wait a month for lemons to cure, I cooked ordinary lemons, some with their peel, in a sugar-and-salt syrup, then blended them into a kind of marmalade, the goop. It's excellent swiped over cooked fish, seafood, chicken or vegetables. The syrup, fragrant and full flavored, is terrific in marinades and great mixed with a little goop, sherry and cider vinegars, honey and oil to make a vinaigrette for beans, grains and hearty salads. I guess that goop is technically a condiment, but I call it a transformer. It's that good.
Provided by Dorie Greenspan
Categories condiments, salads and dressings
Time 2h
Yield 2/3 cup goop, 3/4 cup syrup and 1 scant cup vinaigrette
Number Of Ingredients 10
Steps:
- Make the goop and syrup: Remove the zest from 3 lemons, taking care not to include any white cottony pith. Coarsely chop the zest, and set aside.
- You use the segments from all 6 lemons, so cut away any rind and pith on each of the lemons, so that the fruit is exposed. Slice between the membranes to release each segment.
- Add the sugar, sea salt and 2 cups water to a medium saucepan, and bring to a boil. Drop in the segments and the chopped zest, bring back to a boil, then lower the heat so that the syrup simmers gently. Cook for about 1 hour, at which point the syrup will have thickened and the lemons will have pretty much fallen apart.
- Strain the syrup into a bowl. Transfer the fruit mixture to a mini food processor or a blender, or set in a measuring cup if using an immersion blender. Add 1 tablespoon of the syrup to the fruit mixture, and whir until you have a smooth, glistening purée. Add more syrup as needed to keep the fruit moving and to get a goop that's thick enough to form a ribbon when dropped from a spoon.
- Pack the goop in a tightly sealed container, and use it straight from the jar to glaze cooked fish, seafood or vegetables. The syrup can be used in marinades, rubs or even cocktails.
- Make the vinaigrette: Whisk all the ingredients together in a small bowl or shake in a jar. The goop, syrup and vinaigrette will keep for several weeks in the refrigerator.
LEMON VINAIGRETTE
Versatile and delicious, this lemon vinaigrette is a favorite among homemade salad dressings. The fresh lemon flavor brightens up simple green salads as a dressing but it's also a lively addition to fresh steamed vegetables, like broccoli, green beans or cauliflower. -Sarah Farmer, Taste of Home Culinary Director
Provided by Taste of Home
Time 5m
Yield 1/2 cup
Number Of Ingredients 5
Steps:
- In a large bowl, whisk together first 4 ingredients. Slowly add olive oil while whisking constantly.
Nutrition Facts : Calories 183 calories, Fat 20g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 208mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
LEMON VINAIGRETTE
Came from Ina Garten from the FoodNetwork. She makes it with a grapefruit and avocado salad. I choose to make it with a regular salad and thought it was wonderful! Hope you feel the same!
Provided by Chef Vane V
Categories Salad Dressings
Time 5m
Yield 1 bag of lettuce, 3 serving(s)
Number Of Ingredients 5
Steps:
- Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.
THE BEST LEMON VINAIGRETTE
This is one of my favorite salad dressings. It works for a simple salad or with crispy Parmesan chicken with a cool salad on top.
Provided by lukeder101
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 8
Number Of Ingredients 8
Steps:
- Whisk red wine vinegar, Dijon mustard, oregano, garlic, salt, and black pepper together in a small bowl. Slowly stream olive oil into the vinegar mixture while whisking briskly. Beat lemon juice into the mixture.
- Pour dressing into a sealable jar or bottle, seal, and shake until emulsified.
Nutrition Facts : Calories 127.6 calories, Carbohydrate 1.9 g, Fat 13.5 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.9 g, Sodium 214.2 mg, Sugar 0.1 g
ARUGULA SALAD AND ULTIMATE VINAIGRETTE
Steps:
- Combine the shallot, mustard, vinegar, oil, sugar, honey and salt and pepper in a jar and shake to emulsify.
- Toss arugula with vinaigrette, to taste.
LEMON VINAIGRETTE DRESSING
This vibrant dressing requires extra-virgin olive oil, freshly squeezed lemon juice, and fresh oregano. Toss it with baby greens for a cooling side dish salad. Or, use torn romaine lettuce and add tomato chunks, chopped cucumber, crumbled feta cheese, and sliced olives to make the salad more substantial. I got this recipe from a local news television channel.
Provided by Stacky5
Categories Salad Dressings
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Whisk together all of the ingredients in a small bowl, making certain the sugar is dissolved. Adjust the seasonings to taste.
- Let sit for an hour or so, and then whisk again before serving.
LEMON VINAIGRETTE
Steps:
- In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
LEMON VINAIGRETTE
This recipe was created by chef Dan Barber of Blue Hill restaurant in New York City and Blue Hill at Stone Barns in Pocantico Hills, New York. It's part of a special menu he created for Epicurious's [Wine.Dine.Donate program](/articlesguides/entertaining/winedinedonate) and is used in his [Summer Salad](/recipes/food/views/238787). The recipe makes more than enough lemon oil, but it stores well in the refrigerator and can be served with fish or used to flavor dips.
Provided by Dan Barber
Yield Makes 1 cup
Number Of Ingredients 9
Steps:
- In medium heavy saucepan over very low heat, combine oil, lemon peel, lemon thyme, and lemongrass. Cook, uncovered, until aromatic, about 1 hour. Do not let oil boil. Remove from heat and cool to room temperature. Strain through fine-mesh sieve into medium heatproof container and refrigerate until cool, about 1 hour. (Oil can be refrigerated, in airtight container, up to 5 days).
- In medium bowl, whisk together lemon juice, mustard, salt, and pepper. Slowly whisk in 1/4 cup lemon oil, then olive oil. (Vinaigrette can be made up to 3 hours ahead and chilled, covered. Bring to room temperature and stir before serving.)
LEMON VINAIGRETTE
This easy lemon vinaigrette recipe is a great one to have in your back pocket. It's delicious and versatile - perfect for tossing with salads, roasted vegetables, and more!
Provided by Jeanine Donofrio
Categories Component
Number Of Ingredients 8
Steps:
- In a small bowl, whisk together the lemon juice, garlic, mustard, salt, pepper, and honey, if using.
- Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, combine everything in a jar with a tight-fitting lid and shake to combine.
- If your dressing is too tangy, add more olive oil, to taste.
- Add the thyme, if desired, and season to taste. Store in the fridge for up to 1 week. The olive oil will solidify a bit in the fridge. To soften, let the dressing sit at room temp for a few minutes and stir before using.
LEMON VINAIGRETTE
Categories Quick & Easy Low/No Sugar Salad Dressing Lemon Gourmet
Yield Makes 1 cup
Number Of Ingredients 2
Steps:
- Squeeze enough juice from lemons to measure 1/3 cup. In a bowl combine lemon juice with salt and pepper to taste. Whisk in oil in a slow stream. Vinaigrette may be made 3 hours ahead and chilled, covered. Bring vinaigrette to room temperature before proceeding.
More about "lemon goop and vinaigrette food"
DIJON VINAIGRETTE WITH LEMON AND SHALLOT RECIPE | GOOP
From goop.com
Servings 1Category Sauces, Dressings & Spreads
DORIE GREENSPAN'S RECIPE FOR LEMON 'GOOP' AND SYRUP | …
From connecticutmag.com
Author Ellen SilvermanEstimated Reading Time 3 mins
TROUT WITH PRESERVED LEMON VINAIGRETTE RECIPE - VIET PHAM ...
From foodandwine.com
4/5 Total Time 30 minsServings 6
- In a bowl, whisk the vinegar, lemon juice, preserved lemon, minced shallot, fish sauce and sugar. Whisk in 1/4 cup of the oil. Stir in the chopped parsley and season the vinaigrette with salt and pepper.
- Season the trout with salt and pepper. In a large skillet, heat 2 tablespoons of the oil until shimmering. Add 3 trout fillets skin side down and press with a spatula to flatten. Cook over high heat until the skin is crisp, 3 minutes. Flip the fillets and cook until the fish is just white throughout, about 30 seconds; drain on paper towels. Wipe out the skillet. Repeat with the remaining 2 tablespoons of oil and 3 trout fillets.
- Set the trout on plates, skin side up, and top with the watercress. Spoon some of the vinaigrette over the fish and watercress. Pass the remaining vinaigrette at the table.
HOMEMADE LEMON VINAIGRETTE DRESSING - FIT FOODIE FINDS
From fitfoodiefinds.com
Cuisine AmericanTotal Time 10 minsCategory DressingCalories 129 per serving
LEMON VINAIGRETTE DRESSING RECIPE - A BLOSSOMING LIFE
From ablossominglife.com
Cuisine AmericanCategory CondimentServings 2Calories 262 per serving
LEMON DIJON VINAIGRETTE - A SPRINKLE AND A SPLASH
From asprinkleandasplash.com
5/5 (1)Total Time 5 minsCategory CondimentCalories 188 per serving
- If you don't have a salad dressing shaker, add lemon juice and Dijon mustard to a bowl and whisk until blended. Slowly add the extra virgin olive oil, whisking the entire time. After blended, add all remaining ingredients and blend.
CLASSIC LEMON VINAIGRETTE RECIPE - THE ART OF FOOD AND WINE
From theartoffoodandwine.com
Ratings 15Category Salad, Salad DressingCuisine American, MediterraneanTotal Time 5 mins
- In a small food processor, blender or medium-sized glass bowl add lemon juice, sugar, salt, pepper, and shallot. Blend until smooth.
- This dressing can be kept refrigerated for up to 2 weeks. Store in a tightly sealed glass jar. Shake well before using.
ROAST LEMON VINAIGRETTE RECIPE - REAL SIMPLE
From realsimple.com
3/5 (46)Total Time 50 minsServings 4-6Calories 132 per serving
- Heat oven to 400° F. Halve lemons crosswise and remove the seeds. Place the lemons in a glass baking dish and drizzle with 1 teaspoon olive oil. Turn cut-side down and roast until tender and slightly golden, 25 to 45 minutes, depending on size; let cool.
- Squeeze the juice and pulp into a small bowl. Add any juice from the baking dish along with the honey and salt. Whisking constantly, slowly add the extra-virgin olive oil. Drizzle the vinaigrette over shrimp or vegetables.
YOU’LL PUT THIS ON EVERYTHING - THE ... - THE NEW YORK TIMES
From nytimes.com
Estimated Reading Time 5 mins
ROASTED BUTTERNUT SQUASH WITH LEMON VINAIGRETTE ...
From unwrittenrecipes.com
Estimated Reading Time 2 mins
LEMON VINAIGRETTE DRESSING - EATING BIRD FOOD
From eatingbirdfood.com
3.9/5 (25)Category Salad DressingCuisine AmericanCalories 85 per serving
ROAST CHICKEN BREAST WITH SHAVED FENNEL & LEMON ... - GOOP
From goop.com
Servings 10Category Dinner Recipes
VINAIGRETTE RECIPE: LEMON & THYME | THE LEAF NUTRISYSTEM
From leaf.nutrisystem.com
Servings 1Category SnackCalories 83Calories 83 per serving
LEMON VINAIGRETTE RECIPE | FOOD & WINE
From foodandwine.com
Servings 1.25Total Time 10 mins
LEMON VINAIGRETTE RECIPE - SERENA BAKES SIMPLY FROM SCRATCH
From serenabakessimplyfromscratch.com
5/5 (7)Total Time 5 minsCuisine AmericanCalories 121 per serving
GRILLED CHICKEN PAILLARD WITH ARUGULA AND LEMON VINAIGRETTE
From pamelasalzman.com
5/5 (1)Servings 4
LEMON VINAIGRETTE – HOME FRONT COOKING
From homefrontcooking.com
Estimated Reading Time 2 minsTotal Time 10 mins
GO FOR THE GOLD: CRISPY SOUR CREAM AND ONION ... - BLOGGER
From goforgold91.blogspot.com
Estimated Reading Time 30 secs
8 RECIPES - CONDIMENTS, DRESSINGS, MARINADES & SAVORY ...
From pinterest.ca
LEMON GOOP AND VINAIGRETTE | IRENE | COPY ME THAT
From copymethat.com
LEMON GOOP AND VINAIGRETTE RECIPE
From pinterest.co.uk
LEMON GOOP AND VINAIGRETTE RECIPE - NYT COOKING
From mastercook.com
LEMON VINAIGRETTE RECIPE - RUNAMOK MAPLE
From runamokmaple.com
LEMON GOOP AND VINAIGRETTE RECIPE | RECIPE | VINAIGRETTE ...
From pinterest.com
LEMON GOOP AND VINAIGRETTE ON FOOD
From trello.com
ROAST CAULIFLOWER WITH CHILI, GARLIC, CAPERS, AND LEMON ...
From goop.com
LEMON GOOP!
From foodwithaloha.blogspot.com
LEMON VINAIGRETTE | PICK FRESH FOODS
From pickfreshfoods.com
LEMON GOOP AND VINAIGRETTE | LEXIEJS | COPY ME THAT
From copymethat.com
LEMON PEPPER VINAIGRETTE RECIPE - FOOD NEWS
From foodnewsnews.com
LEMON "GOOP" AND SYRUP - SAN DIEGO FOODSTUFF RECIPES
From sites.google.com
LEMON MERINGUE COOKIES DORIE GREENSPAN RECIPES
From tfrecipes.com
LEMON SHALLOT VINAIGRETTE SALAD DRESSING RECIPES ALL YOU ...
From stevehacks.com
LEMON AND LIME VINAIGRETTE - MACK NEWTON
From macknewton.com
GOOP RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
DIJON VINAIGRETTE WITH LEMON AND SHALLOT RECIPE | GOOP ...
From pinterest.com.au
LEMON GOOP AND VINAIGRETTE - TFRECIPES.COM
From tfrecipes.com
RHUBARB JAM - SNOWCREST FOODS LTD. | RHUBARB JAM, RHUBARB ...
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love