Carrot Ginger Vinaigrette Recipe
Chef Eric Brennan's Vinagrette with Grapeseed Oil: Olive Oil Free
Feb 1, 2007
No olive oil here! Boston's Chef Eric Brennan shares a light vinaigrette recipe made with grapeseed oil.
Chef Eric Brennan, now of Boston's Excelsior Restaurant, says olive oil is often over-used and not always in the right way. Read more to find out why olive oil isn't necessarily the correct oil to choose for your dish. Brennan suggests some wonderful alternatives for cooking and finishing: try canola oil, nut oils, truffle oil and even good old butter. Grapeseed oil is also one of Brennan's favourite and he shares here a simple, zingy vinaigrette made with grapeseed oil, carrot juice and fresh ginger.
Carrot Ginger Vinaigrette
Ingredients:
- ½ piece fresh ginger, peeled and chopped
- 1 cup carrot juice
- 1 ½ tablespoons grapeseed oil
- 1 tablespoon rice wine vinegar
Method:
- Bring carrot juice and ginger to a boil
- Reduce heat to simmer for five minutes
- Strain and cool
- Pour into a blender
- Add rice wine vinegar and grapeseed oil (one at a time) while blending
Originally published in the Globe and Mail
The copyright of the article Carrot Ginger Vinaigrette Recipe in Cooking Basics is owned by Cindy McGlynn. Permission to republish Carrot Ginger Vinaigrette Recipe in print or online must be granted by the author in writing.
