Oh No! Doc Is Experimenting Again.
Nov. 9, 2012 12:12 pm
Updated: Nov. 14, 2012 6:04 am
I was in the grocery store just a few moments ago, looking for something to go with
Spicy Tuna Fish Cakes, and as I was walking down the aisle with oils, I noticed Hazelnut oil. "I wonder what kind of vinaigrette that could make?" thought I. A small bottle was just under $12. Here's what I came up with:
2 tsp Dijon Mustard
1 small shallot, minced
1 Tbs Rice Wine Vinegar
1 tsp Cider Vinegar
2 Tbs + 1 tsp Hazelnut Oil
1 Tbs Peanut Oil (or canola, sunflower...)
salt and pepper to taste
Mix together mustard, shallots and vinegars. Whisk the oils into the vinegar mixture slowly. Adjust the seasoning.
It actually turned out pretty good. I have a little work to do on the ratios, but it's close. I'll cut back a bit on the mustard, and I think I have too much vinegar too. But just a bit. Maybe I'll splurge and go with all hazelnut oil next time. But $12 for
8 1/2 ounces is pretty steep.
I think I will use this vinaigrette with a green salad and to dress green bean bundles. I see some recipes for that on AR as well as the tuna cakes (I'm using salmon), but I don't think I want to use bacon this time. I will tie the bundles with green onion.