Herb Vinaigrette –
The herbs in this dressing can be changed to suit the dish being served. The proportion of vinegar to oil may be changed to your own taste. If making this dressing ahead, add the herbs just before serving. 2 tablespoons white vinegar or lemon juice
1/3 cup (80ml/21/2fl oz) olive oil
2 teaspoons French mustard
1 clove garlic, crushed
2 teaspoons each of chopped chives, parsley, basil pinch sugar
Mix all the ingredients in a screw-top jar and shake really well. MAKES ABOUT 125ML (4FL OZ)
Basic Tomato Sauce
This basic sauce is the foundation for several sauces. It can be made in bulk and frozen in small amounts, ready to be converted into Mexican.Italian, Indian or herb sauce by adding the appropriate herbs and spices. To make a richer sauce, substitute red wine for some of the stock..
2 onions chopped
2 cloves garlic, crushed
2 tablespoons olive oil
425g (14oz) can tomatoes, undrained and chopped
1 cup (250ml/8fl oz) stock
2 tablespoons tomato paste
salt and pepper to taste
Saute the onions and garlic in the olive oil until soft. Add the remaining ingredients and simmer, uncovered until thickened. MAKES ABOUT 5OOML (16FL OZ)
Variations
Herb: Add 3 tablespoons of finely chopped herbs of your choice.
Italian: Add 1 bay leaf before simmering and 1 tablespoon each of chopped basil and oregano before serving.
Indian: Saute 1 tablespoon curry powder with the onions and garlic.
Mexican: Add cumin, fresh coriander and chilli to taste.
source johnnat_geo
