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Old 02-04-2006, 08:03 PM   #1
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What's considered vinaigrette?

I have have very tasty recipe, just can't seem to find a perfect name for it.

Simply 10 cloves of garlic soaked in a jar of vinegar for 2 weeks. I use this "liquid" for most of my cooking. It has very strong garlic flavor in vinegar. The acidity reduces after a few weeks. So I have to use them up before they become creamy looking.

I want to call it vinaigrette, but I don't know if this qualifies it. I know it's not "sauce" so what is it?

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Old 02-04-2006, 08:20 PM   #2
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By definition, it should have oil and vinegar (or lemon juice) to be considered vinaigrette. According to Dictionary.com, it is a cold sauce or dressing made from vinegar or lemon juice and oil, and is often flavored with onions, herbs, or other seasonings.

I think I would just call what you have made Garlic Vinegar.

Barbara
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Old 02-06-2006, 11:28 PM   #3
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Quote:
Originally Posted by Barbara L
I think I would just call what you have made Garlic Vinegar.

Barbara
Thanks, Barbara. This really helps!
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Old 02-07-2006, 12:30 PM   #4
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This is actually a very dangerous practice. It is a recipe for botulism. You should not garlic stored that way for more than 10 days. i am sure Jennyema will jump in here and be able to provide some better info on this
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Old 02-12-2006, 02:45 PM   #5
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With or without the oil? Or both?
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Old 02-12-2006, 02:53 PM   #6
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It is danderous doing that with the oil.
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Old 02-12-2006, 03:08 PM   #7
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Okay, that's what I thought, but I'm no microbiologist type person.
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Old 02-12-2006, 03:17 PM   #8
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Me either. I just stayed in a Holiday Inn last night
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Old 02-20-2006, 11:59 PM   #9
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But he is using vinegar, which would have a higher acidity than oil. Also, if you keep in the refrigerator, the temperature shouldn't get high enough to allow the growth of harmful little critters...

...or am I mistaken?
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