Strawberry Infused Apple Cider Vinegar:
1 LB Strawberries
1 Cup Apple Cider Vinegar
½ C Unseasoned Rice Vinegar
¼ C Sugar
Combine and chill for 2 days. Strain through cheesecloth.
1 egg yolk
1 Tbl White Wine Vinegar
1 Cup Neutral (Safflower/Corn) Oil
1/2 teaspoon dry mustard
2 pinches sugar
2 tsp lemon juiced
½ Tsp Salt
In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (emulsion). increase the oil flow. Once half of the oil is in… add the rest of the lemon juice mixture.
1 small shallot, minced (about 2 tablespoons)
1 small clove garlic, minced (about 1/2 teaspoon)
2 teaspoons Dijon mustard.
3 tablespoons white wine vinegar. (or Flavored Vin)
1 tablespoon water.
3/4 cup extra-virgin olive oil.
Kosher salt and freshly ground black pepper.
Combine shallot, garlic, mustard, vinegar, and water in a large bowl and whisk to combine. Whisking constantly, slowly drizzle in olive oil. Alternatively, place all ingredients in a tightly sealing jar, seal, and shake vigorously until emulsified. Season to taste with salt and pepper. Vinaigrette will keep in the refrigerator for up to 2 weeks.
Presented by: Knoxville Convention Center