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Chef Don’s
Kitchen Recipe File |
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RECIPE NAME: |
Sherry-Orange Vinaigrette |
Original Date: |
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DIRECTORY: |
Salad Dressings |
2/15/96 |
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Revision Date: |
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3/8/96 |
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Ingredients |
4 1/4 cups |
8 ½ cups |
Specs |
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Shallots:
shallots, peeled, quartered |
8 oz wt |
16 oz wt |
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| olive oil |
¼ cup |
½ cup |
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| salt mix 3:1 |
1 tsp |
2 tsp |
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| black pepper, fresh
ground, fine |
½ tsp |
1 tsp |
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| thyme, California,
dry |
2 tsp |
4 tsp |
Harvest |
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| xanathan gum |
¼ tsp |
½ tsp |
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| sherry vinegar |
1 cup |
2 cups |
LaPosada |
| orange juice, fresh |
½ cup |
1 cup |
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| sugar |
1 tsp |
2 tsp |
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| orange zest, fresh
minced |
2 TBSP |
¼ cup |
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| salt mix 3:1 |
1 TBSP |
2 TBSP |
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| black pepper, fresh
ground, fine |
1 tsp |
2 tsp |
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| olive oil |
2 cups |
4 cups |
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| canola oil |
1 cup |
2 cups |
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Combine "shallots" ingredients in 2" metal hotel pan. Toss well.
Cover with foil, and place in 350° convection oven,
fan on, for 45 minutes.
Remove from oven, let cool slightly. Save pan juices. Chop shallots
¼".
Sprinkle xanathan gum over vinegar in mixing bowl. Let sit 5 minutes then
whisk until dissolved.
Add remaining ingredients to mixing bowl. Add pan juices and chopped
shallots. Whisk well to blend.
Place in clean container. Label, date, initial and refrigerate.
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