Red Wine Vinaigrette With Herbs And Egg Recipes
RED-WINE VINAIGRETTE
This simple, flavorful vinaigrette is an ideal dressing for any green salad, including our version with crumbled eggs.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- In a small bowl, whisk together vinegar, mustard, garlic, and olive oil. Season with salt and pepper.
RED WINE EGGS BENEDICT
Provided by Giada De Laurentiis
Time 45m
Yield 2 to 4 servings
Number Of Ingredients 13
Steps:
- For the sauce: Add the red wine, bay leaf and rosemary to a small skillet. Place over medium heat and bring to a simmer. Simmer until reduced by half, about 14 minutes. Remove the herbs. Mix together the butter and flour in a small bowl until smooth and well combined. Whisk the butter mixture into the reduced wine. Reduce the heat to low and allow to just bubble slightly, to cook out the raw flour taste, about 5 minutes. Season with the salt and keep warm.
- Preheat the oven to 400 degrees F.
- For the assembly: Line a small baking sheet with parchment paper. Lay the speck out on the prepared baking sheet and bake until crisp and golden, about 12 minutes. Break the speck slices in half and place on the toasted English muffins.
- Place a medium saucepan with 1 quart water, the vinegar and salt over medium-low heat. Bring to a gentle simmer. Break one egg into a small bowl. Swirl the water using a slotted spoon and slide the egg into the center of the water. Repeat with another egg and another swirl of the water. Cook the eggs for 3 minutes, coaxing the whites up and over the yolks if needed. When the whites are set but the yolk is still soft, use the slotted spoon to remove the eggs and slide on top of the speck. Repeat with the remaining eggs. Top with a generous spoonful of the sauce and a pinch of the parsley and celery leaves, if using.
RED WINE VINAIGRETTE
Provided by Giada De Laurentiis
Categories condiment
Time 10m
Yield 1 2/3 cups
Number Of Ingredients 6
Steps:
- Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil.
RED-WINE VINAIGRETTE WITH HERBS AND EGG
With briny capers, a handful of fresh herbs, chopped hard-cooked egg, olive oil, and red-winevinegar, this quick sauce brings French flavor to any simply prepared poached, steamed, roasted, or sauteed fish.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Time 10m
Yield Makes 3/4 cup
Number Of Ingredients 7
Steps:
- Stir together vinegar, mustard, oil, capers, and herbs. Top with egg; season with salt and pepper. Serve with poached, sauteed, steamed, roasted, or grilled fish.
HERB-INFUSED RED WINE VINAIGRETTE
Make and share this Herb-Infused Red Wine Vinaigrette recipe from Food.com.
Provided by IMCHFAPL
Categories < 30 Mins
Time 20m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Place all ingredients except for oil in large container.
- Place in immersion blender in container and blend. While in container slowly add oil blending ingredients to mixture to create emulsification. Place in container, label, date and refrigerate.
Nutrition Facts : Calories 375.1, Fat 29.7, SaturatedFat 4, Sodium 905.9, Carbohydrate 15.1, Fiber 4.3, Sugar 5.9, Protein 2.4
RED WINE VINAIGRETTE
This red wine vinaigrette recipe goes nicely on salad greens, pasta salad or bean salad. Red wine vinegar is not as tart as other vinegars, so you can use a bit more compared to other vinaigrettes. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 5m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Place all ingredients in a jar with a tight-fitting lid; shake well. Refrigerate until serving. Just before serving, shake dressing again.
Nutrition Facts : Calories 163 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 89mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
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