Cooking Classics
The Technique
Lemon-Thyme Vinaigrette
Lemon-Thyme Vinaigrette is a versatile combination of flavors that are ideal for use on salad greens, tomatoes or to marinate a variety of legumes including butter beans, lady peas & purple hull peas. It is a mainstay in the summer favorite, Lemon-Thyme Succotash Salad. Vinaigrettes should be a staple that are prepared from scratch as they use many ingredients already stocked in most kitchens. Acids such as lemon & vinegar are blended with oil to provide a base solution in which garlic, fresh herbs & a smattering of seasoning are added. With the help of a whisk, these items may be combined & enjoyed with very little effort. Learn how to make a delicious vinaigrette perfect to use all summer long.
Lemon-Thyme Vinaigrette
makes about 1 cup
1/2 tsp lemon zest
1/3 cup fresh lemon juice
2 Tbsp white wine vinegar
1 Tbsp chopped fresh thyme leaves
1 Tbsp honey
1 small garlic clove, pressed
1/3 cup extra virgin olive oil
Kosher salt & pepper
Whisk together the first 6 ingredients. Whisk the oil into the mixture in a slow steady stream. Season with salt & pepper. Use as directed.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Use A Citrus Reamer
A citrus reamer comes in great handy for many seasonal recipes. Blueberry-Lemon Tea Bread, Lemon Curd & many vinaigrettes benefit from its use by offering quick capture of the sunny citrus. Look for this tool from fine cook stores & super centers. An internet search will also provide you with many sourcing options.
The Technique
When fresh citrus juice is needed for recipe applications, it’s important to have the right device that will release every bit. A glass juicer where the reamer is set over a small bowl to collect the juice can be used or my preferred choice is a lemon press or citrus reamer. These valuable tools are generally coated with a non-reactive finish to prevent the acid from producing off flavors. Citrus halves can be placed in the custom fit compartment then the handles pressed together to extract the juice over a small bowl. It’s efficient enough to press every bit of juice quickly. Once the task is complete, the pulp & seeds will be left behind. Simply remove the used lemon halves & discard them. Before adding the juice to recipe applications, pour it through a small fine wire mesh sieve to collect any seeds or unwanted bits of pulp that may be in the bowl.
The Tune
“On The Sunny Side Of The Street” Billie Holiday
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