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Home Dish My wife's vinaigrette/meat and fish marinade!!!

My wife's vinaigrette/meat and fish marinade!!!

Name: How to cook My wife's vinaigrette/meat and fish marinade!!! - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: many
Cuisine: Us

Introduce

Chef :

INSANExBUTCHER

My wife's vinaigrette/meat and fish marinade!!!

Now this is super easy and versatile. Can be used as a salad dressing or a marinade. The amounts of the ingredients are a base only. Let's say a starting point and will need more or less of all except the oil. Add more depending on your preference. This is a taste and add recipe but keep in mind the flavors will increase as it becomes cold and matures. Take out of fridge 30 minutes before you plan on using so that it will become to room temperature so your dressing will start the reliquefaction process. Basically the oil will become like bacon grease and will need time to soften and become liquid again. Did I spell that right reliquefaction "lol" is that even a word!!! Bottling is best with patron glass tequila bottle rinsed with boiling water but this time it was a rum bottle. Hope you all like this recipe as we do!!! And that was crazy good rum!!!!

Ingredient

Food ration :

many

Cooking time :

10mins

2 cups

olive oil

1/2 cup

red wine vinegar

1/4 cup

Worcestershire sauce

1/4 cup

soy sauce

1/4 cup

Dijon mustard

garlic cloves

sm shallot or half a LG. One

Tequila or rum glass bottle

Cooking instructions

* Step 1

Gather all your ingredients!

* Step 2

Smash and mince your garlic super fine as well as your shallot. Maybe 100 or so rocks of the knife don't want it to get stuck in between your teeth "LOL" the finer the better.

* Step 3

Add your real fine minced garlic and shallot to a mixing bowl and add your rice wine vinegar and whisk!!!

* Step 4

Once mixed and well incorporated add your salt and pepper Dijon mustard and mix till all ingredients bind together "no lumps"

* Step 5

Now add your Worcestershire and soy sauce and whisk till incorporated.

* Step 6

Now we'll add the olive oil slowly and whisk the entire time your adding this is key to keep it from separating.

* Step 7

Once combined check flavors and add ingredients as needed we added a little of everything except the oil.

* Step 8

If you don't have a kitchen funnel maybe think about getting one. Makes life a little easier from stocks to getting rid of grease into a jar for easy disposal!! If you do not have one you can easily make one out paper or cardboard!!

* Step 9

Remove funnel cork and refrigerate. Since the vinegar content in this recipe and refrigerating after using the shelf life 4+ months. A 750 ml. Bottle will hold three cups actually a smidge more so that gives you some room for any added ingredients during taste testing.