tag:blogger.com,1999:blog-4036313111509287808.post2165168620554960602..comments2024-01-30T13:41:05.889-06:00Comments on Cooking and Eating in Chicago: VinaigrettesEddie Lakinhttp://www.blogger.com/profile/04026064693361555466noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-4036313111509287808.post-19397874320472755272009-01-18T19:56:00.000-06:002009-01-18T19:56:00.000-06:00i've never done or heard of a meat-based vinaigret...i've never done or heard of a meat-based vinaigrette, james. interesting. <BR/><BR/>and i purposely held back any mention of egg/mayo-based dressings....that's a whole different entry. <BR/><BR/>thanks for reading!Eddie Lakinhttps://www.blogger.com/profile/04026064693361555466noreply@blogger.comtag:blogger.com,1999:blog-4036313111509287808.post-53332959824767285972009-01-18T18:18:00.000-06:002009-01-18T18:18:00.000-06:00All good advice here - commercial vinaigrettes are...All good advice here - commercial vinaigrettes are awful. You can also emulsify with egg yolk/ mayonnaise/ creme fraiche - which all give a more creamy result obviously. And left over gravy or stock reduced to a syrupy concistency is another good emulsifying base for a meat based vinaigrette - nice and light in summer for main courses. <BR/><BR/>When you're in a rush though, just olive oil and balsmic syrup does the job, or just lemon juice and olive oil - and, if they're good quality, still tastes better than something you can buy. <BR/><BR/>The other thing when improvising with food is that you use your store cupboard & fridge contents rather than buying new stuff - a sure way to save money!Jameshttps://www.blogger.com/profile/11774745116214686192noreply@blogger.com