Rice Wine Vinaigrette With Herbs Food

HERB VINAIGRETTE

Steps:

• In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper. Gradually whisk in the oil. Whisk in the herbs. Use immediately or store, covered, in the refrigerator for 2 days.

RICE-WINE VINAIGRETTE

Steps:

• In a medium bowl, whisk together vinegar, honey, mustard, and lime juice. While whisking constantly, add oil in a slow, steady stream until combined. Season with salt and pepper. Vinaigrette may be stored in refrigerator for up to 1 week.

RICE WINE VINAIGRETTE WITH HERBS

Steps:

• Combine vinegar and next 4 ingredients in a small bowl.
• Slowly whisk in oil until blended.
• Stir in cilantro and chives.
• Use immediately or store in airtight container in the refrigerator until ready to use; bring to room temperature and shake or stir to mix.

RED-WINE VINAIGRETTE WITH HERBS AND EGG

Steps:

• Stir together vinegar, mustard, oil, capers, and herbs. Top with egg; season with salt and pepper. Serve with poached, sauteed, steamed, roasted, or grilled fish.

STEAMED VEGETABLES WITH RICE WINE VINAIGRETTE

Steps:

• Steam or boil vegetables until tender crisp. Drain and place in a bowl. Whisk all remaining ingredients (except almonds and seeds) together in a small bowl. Pour over vegetables and stir to combine. Set aside at room temperature to marry the flavors. When ready to serve, turn vegetables onto a rimmed platter and sprinkle with nuts or seeds and finishing salt.