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Jewish Recipes --> Recipes --> Kosher Recipes --> To your Health --> Kosher Vegetable Meals

Brussels Sprouts Vinaigrette
Recipe Ingredients:

Weigh vegetables and calculate cooking time, using 5 minutes per pound.

Insert toothpick into sprouts, microwave on full power, covered.

Drizzle with several tablespoons vinaigrette dressing. Serve hot or chilled. Or, drizzle with extra-virgin olive oil and roll each in finely grated Parmigiano-Reggiano.

Appetizers Vegetable Dishes Vegetarian


  • 1 Tablespoon red wine vinegar or lemon juice
  • 1-2 teaspoons Dijon mustard
  • 1 medium shallot, minced (2 scallions, minced can be substituted)
  • 1 Tablespoon finely chopped parsley
  • salt & freshly ground pepper
  • 2 Tablespoons olive oil & 2 Tablespoons canola oil (or 4 Tablespoons olive oil, or 4 Tablespoons heavy cream)
  • 1 teaspoon finely chopped tarragon (optional)

Blender method: Chop the shallots or scallions roughly. Do not mince the parsley or tarragon. Place all ingredients in the blender and pulse 5-6 times until blended.

Hand method: Pour the vinegar into a shallow soup plate and add the mustard, salt, pepper, parsley and shallot (also tarragon if using). Mix well with a fork. Food processor method: 1. Chop the shallots or scallions roughly. Do not mince the parsley or tarragon. Place all ingredients in the blender and pulse 5-6 times until blended.

Add the oil all at once. Keeping the tines of the fork flat against the bottom of the dish, mix well using a circular motion. The dressing with emulsify.

Cooking Tips:   A vinaigrette is an emulsion, which means basically "a suspension or dispersion of one liquid into another, the two liquids being mutually insoluble." Like water and oil, but in this case vinegar and oil. Vinaigrettes are called unstable emulsions because they will eventually separate, the oil traveling upward and the vinegar and whatever else you have added settling on the bottom. However, this is easily fixed by simply shaking the liquids together again.

The classic proportions are 1 part vinegar to 4 parts oil but today it depends on personal taste, types of oils and acids you are mixing and any additions that you want to make. For a very acid dressing use a 1:1 proportion; medium 34-40% acid, the rest oil or for a mellow taste use the classic 1:4. The vinegar may be replaced by any citrus juice or by a blend of citrus and vinegar. Mustard is also a common add-in with the vinegar and helps to keep the emulsion stable for a bit longer. Just remember that the more vinegar you choose to use the more salt will be needed to balance the flavors.

Fresh and dried herbs as well as aromatics make excellent additions to vinaigrettes. Aromatics include chopped onions, shallots, mashed garlic, and/or grated ginger. They should all be added to the vinegar along with the salt and mixed before adding the oil. Dried herbs should be added at this time also. Fresh herbs should be added just before mixing the emulsion.

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods