resepi temporary and permanant dressing

Hai semua warga blogger yang amat saya sayangi….

Lamakan rasanya saya xberblogger, rindu pula nak menulis kembali…

Saya menyepi bkan krana merajuk..

…..hahhahhahha…...

Tapi banyak kerja lah bila dah sambung  blaja nie…

…Huhuhuuhu…

Hari ni saya nak kongsi beberapa resepi yang saya sempat belajar…

Resepi yang saya ingin kongsi adalah temporary and permanent dressing…

Resepi nie untuk buat hiasan resepi seperti fish n chip, chicken chop and lain2…

TEMPORARY DRESSING

Lime-Cilantro Vinaigrette

Ingredients

1/4 cup lime juice

2 tablespoons white vinegar

1/2 bunch cilantro, chopped

1 tablespoon brown sugar

1 clove garlic, minced

1/4 teaspoon salt

3/4 teaspoon spicy brown mustard

3/4 cup light olive oil

Directions

1.       Blend the lime juice, vinegar, and cilantro together in a blender until smooth. Add the brown sugar, garlic, and salt; blend again until smooth. Spoon the mustard into the mixture. Turn the blender on and slowly pour the olive oil into the dressing mixture in a thin stream; blend until thoroughly combined.

Creamy Vinaigrette

 

Ingredients

1/4 cup rice wine vinegar or lemon juice

2 tablespoons Dijon mustard or mayonnaise

1 large garlic clove, minced

Salt and freshly ground black pepper

2/3 cup olive oil

Directions

1.       Measure vinegar (or lemon juice) and mustard (or mayonnaise) into a 2-cup measuring cup. With a small whisk, stir in garlic, a big pinch of salt and a few grinds of pepper. Measure oil in another cup. Slowly whisk oil into mixture, first in droplets, then in a slow, steady stream to make an emulsified vinaigrette.

Pear Vinaigrette

 

Ingredients

1 ripe pear - peeled, cored, and chopped

1/2 cup white wine

1 clove garlic, chopped

2 teaspoons Dijon mustard

1/4 cup white balsamic vinegar

1 teaspoon ground black pepper

1/4 teaspoon sea salt

1/2 cup olive oil

Directions

1.      Blend the pear, white wine, garlic, Dijon mustard, white balsamic vinegar, black pepper, and sea salt in a blender until well combined; drizzle the olive oil into the mixture in a thin, steady stream while continuing to blend. Blend a few seconds longer until the salad dressing is thick and creamy.

2.0 PERMANANT  DRESSING.

1.Whole Egg Mayonnaise

Ingredients

·         1/2 teaspoon dry mustard powder

·         1/4 teaspoon salt

·         2 eggs

·         2 tablespoons white vinegar

·         2 cups vegetable oil

Directions

1.      In the container of a food processor or blender, combine the mustard powder, salt, eggs and vinegar. Set the food processor on medium speed and gradually drizzle in the oil while it runs. Transfer to a container with a lid and store in the refrigerator for up to two weeks.

2.      Roasted Onion Mayonnaise

Ingredients

·         2 sweet onions, peeled, and halved

·         2 cups mayonnaise

·         salt and pepper to taste

Directions

1.      Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and lightly grease.

2.      Place the halved onions onto the baking sheet, and roast in the preheated oven until they have turned deep golden brown, and have softened in the center, about 30 minutes. Remove from the oven and allow to cool to room temperature.

3.      Place the onions into a food processor or blender, add the mayonnaise, and puree until smooth. Season to taste with salt and pepper. Store in the refrigerator.

3.      Gourmet Mayonnaise

Ingredients

·         4 green onions

·         1 cup mayonnaise

·         1 teaspoon ground cumin

Directions

1.      Preheat an outdoor grill for medium heat, and lightly oil the grate.

2.      Grill the onions over medium heat 2 minutes per side.

3.      Combine the cooked onions, mayonnaise, and cumin in the bowl of a food processor; pulse until all ingredients are fully mixed, you may need to scrape the sides and bottom the help this along. Serve immediately or refrigerate for up to two weeks.

4.      Tofu Mayonnaise

Ingredients

·         1 (12 ounce) package tofu, drained and cut into cubes

·         1/2 teaspoon sesame oil

·         2 tablespoons apple cider vinegar

·         1 teaspoon dry mustard

·         1 teaspoon salt

·         1/2 teaspoon pepper

·         1/4 cup peanut oil

Directions

1.      Place the tofu, sesame oil, cider vinegar, mustard, salt and pepper into the container of a blender. Blend until smooth. Drizzle the peanut oil in a thin stream while blending until thick and pale. Use promptly.

5.      Eggless Mayonnaise

Ingredients

·         3/4 cup water

·         1 1/2 tablespoons white sugar

·         1 1/2 teaspoons salt

·         1/4 teaspoon ground mustard

·         1/8 teaspoon paprika

·         2 tablespoons distilled white vinegar

·         2 tablespoons fresh lemon juice

·         1 cup powdered milk

·         1 cup canola oil, or as needed

Directions

1.      Combine the water, sugar, salt, mustard, paprika, vinegar, lemon juice, and powdered milk in a blender. Puree until smooth. With the blender running, drizzle in the oil in a slow, steady stream. If you add it too fast, the mixture will not thicken. Use more or less oil to make it the thickness you like. Store in the refrigerator.

Hah nanti korang jangan lupa try resipi yang saya bagi neh.. senang jer nak buat…  bahan2 pn senang nak dapat kat pasaran… hehehhehe….

Ok lah lain kali saya bagi resepi yang lain pulak…

P/S:  selamat mencuba….