Mauras Lemon Soy Vinaigrette Recipes

MAURA'S LEMON & SOY VINAIGRETTE

Steps:

• In a small bowl, combine lemon juice, rosemary, pepper, and bay leaf.
• Microwave for 1 minute.
• Remove and discard bay leaf from lemon juice.
• Pour juice into a small glass jar, or your favorite dressing cruet.
• Add vinegar, sugar, soy sauce, and oil.
• Shake thoroughly to blend all of the ingredients.
• Don't forget to shake well before serving!

SOY VINAIGRETTE

Steps:

• Combine all ingredient in a jar or cruet.
• (it's important to shake it well before each pour).

LEMON-SOY VINAIGRETTE

Steps:

• Combine all ingredients except olive oil. Whisk in olive oil.

LEMON-MINT VINAIGRETTE

Steps:

• Whisk lemon juice, mustard, sugar and garlic in a small bowl until blended.
• Drizzle in oil, whisking until blended.
• Stir in mint, salt and pepper.
• Note: Can be kept in refridgerator for up to 2 days.

SESAME SOY VINAIGRETTE

Steps:

• Whisk all of the ingredients together and pour over salad greens.

LEMON-SOY VINAIGRETTE

Steps:

• In a small bowl combine minced garlic and next 4 ingredients. Slowly whisk in olive oil until emulsified. Store in an airtight container 1-2 days. Remove from refrigerator and wish briskly to re-emulsify. Pour over (for oven bakeing) or brush over continuously (for outdoor grilling). I prefer to bake my fish using this recipe.

SHALLOT-SOY VINAIGRETTE

Steps:

• In a blender or food processor, combine the mustard, shallots, vinegars, soy sauce, and sugar and purée.
• With the machine running, slowly drizzle in the oil until an emulsion is formed.
• Season with salt and pepper, remembering that not much salt will be needed because of the soy sauce.
• Use or store. Lasts 2 weeks, refrigerated.