Shallot Vinaigrette / Salad Dressing

Shallot Vinaigrette

Ingredients:

• 300ml Red Wine Vinegar
• 100g Soft Brown Sugar
• 300g Shallots, finely diced

Directions:

1. Heat the vinegar and sugar in a saucepan 
2. When the sugar has dissolved, remove from the heat and allow to cool.
3. Add shallots

Salad Dressing

Ingredients:

• 1 Tbs Dijon Mustard
• 1 Tbs Runny Honey
• Salt 
• Pepper
• 1 Garlic Clove, crushed
• 50ml Balsamic Vinegar
• 225ml Vegetable Oil

Directions:

1. Put the mustard, honey, salt and pepper, garlic and the vinegar in a bowl and whisk together.
2. Slowly drizzle in the oil whisking continuously until it emulsifies, then chill in fridge. 

Sauce Vierge

Best serve with Shellfish / white flesh fish

Ingredients:

• 100 ml Olive Oil
• 1 Shallot, finely diced
• 2 tomatoes, skinned, deseeded and diced
• juice of 1 lemon
• 2 Tsp capers, chopped
• 2 Tsp parsley, chopped
• 2 Tsp basil, chopped
• 2 Tsp tarragon, chopped
• 2 Tsp coriander, chopped

Directions:

1. Put the olive oil in a sacuepan and heat slowly over a low heat.
2. When the oil is warm, add all other ingredients and allow to infuse.

Citrus Salsa / Salsa Verde

Citrus Salsa

Ingredients:

• 2 Tomatoes, skinned, deseeded and quartered
• 1 Large red onion, finely diced
• 1 Large red chilli, deseeded and finely diced
• 1 Lime, peeled, remove the white path and flesh cut into small segments
• 1 Tablespoon Caster Sugar
• 1 Tablespoon chopped coriander

Directions:

Mix all the ingredients and set aside to infuse.

Salsa Verde (can be used over fish or as a dipping sauce of seafood)

Ingredients:

• 6 Tbs finely chopped parsley
• 2 Tbs capers, chopped
• 1 Garlic Clove, crushed
• 4 Anchovy Fillets
• 30g breadcrumbs
• salt 
• black pepper
• juice of 1/2 lemon
• 5 Tbs Olive Oil

Directions:

1. Put the parsley, capers, garlic, anchovies, breadcrumbs and salt and pepper in a food processor and mix it until pureed. 
2. Add lemon juice and olive oil and process till smooth

Marie Rose Sauce

Basis of making Prawn Cocktail and could be serve to different seafood

Ingredients:

• 300 ml Mayonnaise
• 75g ketchup
• 30 ml brandy
• 2 Teaspoons Worcestershire Sauce
• Juice of 1 lemon
• 1/2 Teaspoons cayene pepper
• Salt 
• Black Pepper

Directions:

Mix all the ingredients and then season to taste with salt and pepper.

Tartare Sauce

Ingredients:

• 150 ml Mayonnaise
• 1 Tablespoon capers, finely chopped
• 1 Tablespoon gherkins, finely chopped
• 1 Tablespoon Parsley, finely chopped
• 1 Shallot, finely diced
• Juice of 1 lemon
• Salt
• Black Pepper

Directions:

Mix all the ingredients and season to taste with salt and pepper. 

Mayonnaise / Garlic Mayonnaise

Ingredients:

• 2 Egg Yolks
• 1 Tablespoon While Wine Vinegar
• 1 Teaspoon Dijon Mustard
• 1/2 Lemon (Juice)
• 2 Garlic Cloves (exclude it if you are making the original mayonnaise
• 290ml Vegetable Oil
• Salt
• Black Pepper

Directions:

1. Put all the ingredients (except oil) into the food processor. 
2. During the mix, slowly and gradually trickle in the oil until the mixtures starts to thicken.
3. When all the oil is added, correct the seasoning if necessary and thin the mayonnaise down (if needed) by adding a little cold water