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Old 01-08-2012, 11:20 AM   #11
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Quote:
Originally Posted by CWS4322 View Post
Oh--but I get curry powder in exchange for eggs from a friend married to a guy from India...best curry powder, not that grocery store stuff!
Yeah, but that's not "traditional Scandinavian"
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Old 01-08-2012, 11:21 AM   #12
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A few things on vinaigrettes and emulsifications...1:3 vinegar is the traditional ratio, more oil will break it. Less oil may make it too strong. Substituting water can help to get the consistency you want. Grainy Dijon is delicious addition, but doesn't work as an emulsifier. You'll need at least a small amount of regular Dijon to keep it from separating. Honey and Dijon are the two emulsifiers I use, but not always both. My favorite additions are a small amount of shallots and herbes de Provence (dried Rosemary, thyme, lavender, marjoram).
For a great, simple mustard vinaigrette
1/4 c. White wine vinegar
1t Dijon
1t grained Dijon
1c olive oil (I like pure olive oil, it doesn't take over flavors like virgin)
S+P
add water until the consistency is right for what you want (for this amount, about a tablespoon should work)
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Old 01-08-2012, 11:46 AM   #13
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I have 7 or so recipes here, from you all and versions of "copycat recipes".

(thanks to everyone who posted)

The main differences have been type of vinegar: white wine, balsamic, red wine, and even malt. The spices have varied between thyme, tarragon, parsley, basil, cajun mix, s&p. A few add lemon and garlic to the mix, and almost all use olive oil. Dijon mustard was used most often but some used plain yellow mustard or dried.

Based on all of this, I will experiment with the flavors I enjoy most. Souzy, your recipe looks like a good mix. :) CWS, I like your suggestions as well, I will just have to tweak until I get it right. You never know, I may come up with something better then the restaurant version.
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Old 01-08-2012, 12:29 PM   #14
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Quote:
Originally Posted by taxlady View Post
Yeah, but that's not "traditional Scandinavian"
Silly me--forgot that!
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