Your Weekly Culinary Source
The Quarantined Kitchen shares ideas and recipes from Chef Steven Bright, Hospitality Coordinator at Shadyside Presbyterian Church, to help you stay healthy by eating well during the COVID-19 pandemic.
May 27, 2020: Citrus Vinaigrette
Use this recipe to baste poultry and vegetables on the grill!
Makes about 2 cups
1 small shallot, cut in half
1 clove garlic, smashed
1 lemon’s juice and zest (about 1/8 c)
3 T orange juice (zest if you have it)
1 T honey
3 T sherry vinegar
2 t Dijon mustard
2 t kosher salt
2 t black pepper
1 ½ c quality olive oil or mixture of olive and grapeseed oils
- Add all ingredients except oils to a blender. Cover and pulse a few times, then blend on low speed. Slowly begin to add oil until incorporated and emulsified.
- Use on green, pasta, and potato salads, and also as a finishing sauce for grilled meats, fish, and vegetables.
Should you have any questions, or need helpful tips, please feel free to contact Chef Steven via email at: firstname.lastname@example.org
Be well – eat well!
Chef Steven M. Bright
Read more from Chef Bright by exploring other entries in The Quarantined Kitchen.