Mexican Vinaigrette Sauce Recipes

MEXICAN VINAIGRETTE

Steps:

• Combine all ingredients in a blender or food processor and puree until smooth.
• If not serving immediately, leave the dressing in the blender or processor until ready to serve, then pulse it a bit to re-combine and transfer to a serving container.

MEXICAN VINAIGRETTE

Steps:

• Place all ingredients in a screw top jar that will hold at least 8 ounces, shake vigorously and refrgerate several hours to allow flavors to meld.
• Shake well before serving. Use within 1 week.

MEXICAN VINAIGRETTE SAUCE

Steps:

• Put the lime juice in a small mixing bowl and whisk in the oil. Add the remaining ingredients and stir to blend.

TAMARIND VINAIGRETTE

Steps:

• Combine rice vinegar, tamarind concentrate, maple syrup, shallot, salt, and pepper in the bowl of a small food processor or blender. Pulse to combine.
• With the unit running, stream in the oil a bit at a time, until thoroughly emulsified.

MUSSELS WITH MEXICAN VINAIGRETTE

Steps:

• Pull off and discard the stringy beard from the mussels. Scrub the mussels as necessary and drain them well.
• Put the mussels in a kettle and add the water. Cover closely and bring to the boil. Cook four or five minutes or until all the mussels are open. Drain. Discard the cooking liquid or put it to another use.
• Pull the mussels from the shells and save both the mussels and half the shells. Return one mussel to each shell and arrange them on a plate. Spoon an equal portion of the vinaigrette sauce over each. Sprinkle the mussels with coriander. Garnish the platter with lime wedges.