Four Tangy Vinaigrettes
by Lynn Bain

THE FRESH flavour of seafood drizzled with the tangy taste of a vinaigrette is a real treat for tired tastebuds.

Have a look at your supermarket shelves at the variety of vinegars available and you’ll get an idea of the many types of vinaigrettes that await you. Experiment, because all manner of flavours can be achieved by altering the ingredients.

Able to be served with hot or cold seafood, vinaigrettes will add a tangy new dimension to your cooking.

CHAMPAGNE VINAIGRETTE

Ingredients

• 1 cup olive oil
• 1/2 cup peanut oil
• 1/4 cup champagne vinegar
• 1/4 cup champagne
• 2 shallots, finely sliced
• 3-4 leaves basil, roughly torn
• 1 teaspoon sugar
• Freshly ground salt and pepper

Preparation

• Combine all of the ingredients in a blender or food processor and blend until the mixture starts to thicken.

• Remove the vinaigrette from the blender and refrigerate until ready to serve with the seafood of your choice. (Most vinaigrettes will store in the fridge for a couple of days.)

CITRUS VINAIGRETTE

This tasty vinaigrette comes together better using a hand whisk rather than a food processor.

Ingredients

• 1/4 cup white wine vinegar
• 1/4 cup lime juice
• zest of a lime
• 1 teaspoon sugar
• freshly ground salt and pepper
• 1 cup olive oil

Preparation

• In a bowl, whisk the white wine with the lime juice, lime zest, sugar, salt and pepper.

• Continue to whisk while adding the olive oil to the bowl in a thin stream. Adjust the salt and pepper in the vinaigrette if needed.

BALSAMIC VINAIGRETTE

This is a great vinaigrette to serve with grilled fish of a stronger flavour (such as mackerel). Two different types of olive oil are used in this vinaigrette.

Ingredients

• 1 cup olive oil
• 1/2 cup extra virgin olive oil
• 1 clove garlic, crushed
• 1 shallot, finely sliced
• 1/4 cup balsamic vinegar
• 2 tablespoons rice wine vinegar
• freshly ground salt and pepper

Preparation

• Combine the olive oils, garlic and shallot in a bowl.

• Very slowly, whisk in the balsamic vinegar and then the rice wine vinegar.

• Season with salt and pepper to taste.

ROASTED CAPSICUM VINAIGRETTE

This vinaigrette tastes great with shellfish. You can purchase the roasted capsicum from the deli section of your supermarket, or you can make your own.

Ingredients

• 1 cup olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon water
• 2-3 leaves fresh basil
• 1/4 cup roasted capsicum, chopped
• 1 teaspoon sugar
• 1 clove garlic, crushed
• freshly ground salt and pepper

Preparation

• In a blender or food processor combine all of the ingredients and blend until smooth.

• Refrigerate until ready to serve.