Oils, Vinegars, Sauces

I have a variety of oils and vinegars and sauces in my pantry that enable me to make myriad dressings, marinades, and sauces at the spur of the moment.

 

Typically I’ll have these oils: 

  • Good quality olive oil for dressings, drizzling
  • Less expensive extra virgin oil for sautéing
  • Sunflower oil (for aioli/homemade mayo in combination with good olive oil, high heat frying, etc. )
  • Toasted & non-toasted sesame oil
  • Coconut oil

Vinegars: 

  • Red wine vinegar
  • Cider vinegar
  • Sherry vinegar
  • Balsamic vinegar
  • White wine and/or champagne vinegar
  • Rice vinegar

Sauces/Condiments:

  • Soy sauce
  • Tamari
  • Miso
  • Mirin (Rice Cooking Wine)
  • Fish sauce
  • Sriracha
  • Hot sauce
  • Ketchup
  • Mayonnaise
  • Dion-style mustard & whole grain mustard

Ginger, Lime Dressing

1/3 cup freshly squeezed lime juice, about 2 limes worth
2-inch piece of fresh ginger, peeled and finely grated
1 1/2 tablespoons soy sauce or tamari
1/3 cup rice vinegar
2 teaspoons toasted sesame oil
2 cloves garlic, finely minced and then mashed with some salt with the side of a chef’s knife
1 teaspoon sugar or other sweetener
¼ cup chopped cilantro leaves and stems

 

Put all ingredients into a small bowl or jar and whisk or shake to combine.  Store in fridge for up to 5 days.

Use with:

Slaw, vegetables (steamed, boiled, roasted), cucumbers, grilled/broiled eggplant, rice, tofu or noodles, meat or seafood

 

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