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. 

Simple Vinaigrette:


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

Date: 4/17/17