1 1/4 CUPS FRESH LEMON JUICE
2 TBS. DIJON MUSTARD
1/4 CUP RAW BLANCHED ALMOND BUTTER*(see note)
|The base stores in the freezer. I vary the size of the jars.|
1 TBS. SALT
FRESHLY GROUND WHITE PEPPER
Combine these ingredients and whisk to make an emulsion.
*The fact that the almonds are blanched i.e. no skin, makes a difference. The almond butter should be almost white. In fact, they call it Naked Almond Butter. I order it online here. Xavier also uses this same almond butter, instead of cream, for thickening savory dishes.
*For the oil, we use a combo usually.....sunflower seed oil, olive oil, grapeseed oil....Lately I have not used the grapeseed here in the USA as it is expensive and seems to have an almost rancid taste.
2 CUPS ONION, SMALL DICE
Place diced onions in a jar (yes, another jar). Pour base on just to cover and let stand for several hours before using to make vinaigrette. Stores for 2 weeks refrigerated
To make the finished vinaigrette, it depends on what he wants (his words, not mine....this is like hitting a moving target). SO...ideally, you don't make up a batch ahead of time but rather mix it up in the bottom of the salad bowl that you are using. For salad greens for 8-10 people, begin with about 1/4 cup base, add 3-4 TBS marinated onions, a splash of good red wine vinegar (see note below) and minced parsley. Taste for acidity and seasoning and add more salt and pepper, or vinegar, or olive oil if needed.
Other things you could add: minced garlic or chives or basil or pecans.....I have seen him add a diced hard boiled egg. Possibilities are endless. And you can also use the base just as it is. Once you start using it, you'll get the hang of it.
Other uses for the marinated onions:
- Shred purple cabbage into a flat casserole. Spoon marinated onions over the top...just here and there...don't cover completed...add some chopped parsley and gently stir around to evenly distribute onions. Bake in a 325 oven until cabbage is just tender....long and slow ...45 minutes or so.
- Shred 1 raw apple and 2 raw beets.....add marinated onions, a chopped hard-boiled egg, stir. Serve room temp
- Xavier and MJ's stand-up 'no supper'.....a slice of baguette, a bit of your favorite cheese topped with marinated onions, maybe even a little piece of butter for overkill.......a glass of red wine.
A note about RED WINE VINEGAR:
I purchased my 5 liter barrel and 'mother' online here. I love using it. I love sharing it. If you want to try it, give me a call or email me.
Don't want to go to this extent? Then buy the best organic vinegar you can find, preferably one that you can see a bit of mother floating around.
FINALLY....this has to be more than you ever wanted to know about Xavier's Vinaigrette.....let us hear how you are using it.