Monday, January 24, 2011

Blond Barbecue Sauce + Shallot Vinaigrette

I stumbled upon some lovely recipes that I wanted share with you! I plan on making them this week. I picture the chicken and the salad served together. You could top your salad with some lovely nuts and tomato, maybe an avocado! It's a very versatile salad dressing, so the possibilities are endless.


This sweet, spicy sauce is easy to throw together with kitchen staples and makes a wonderful glaze for pork or lamb ribs (or chicken). Just salt the meat, slather with sauce, and roast on a baking sheet at 350F, basting occasionally with the sauce, until the meat is tender and the glaze is golden brown.

Makes 1 1/3 cups; Serves 6 - 8

1/2 cup honey
1/4 cup Dijon mustard
3/4 cup apricot preserves
 3   tablespoons red wine vinegar
 1   tablespoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper

Combine everything in a pan and heat, stirring, until bubbling and the preserves are dissolved.


Vinaigrette is best used the day it's made but will taste good for a few days if kept refrigerated. If the oil is added slowly while whisking, the mustard emulsifies the dressing. Even after it has sat for awhile and separated, the dressing will re-emulsify when shaken if it was correctly made the first time.

The ratio of oil to vinegar varies. Use the lesser amount of olive oil first, then taste by dipping the tip of a lettuce leave into it. Depending on the flavor of your salad greens and your own taste, you may want a sharper vinaigrette (less oil) or a smoother one (more oil).

Makes about 1 1/2 cups

1 small shallot, finely minced (or 2-3 tablespoons finely diced red onion)
1 small clove garlic, crushed to a puree (optional)
1/4 cup red wine vinegar
2 tablespoons balsamic vinegar
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon Dijon mustard (or other type of mustard)
1/2 teaspoon chopped fresh thyme (or 1/4 teaspoon dried thyme)
1/4 cup canola oil (or other veg. oil)
1/2-3/4 cup extra virgin olive oil 

In a deep bowl, mix the shallot, garlic (if using), red wine and balsamic vinegars, salt, pepper, mustard, and thyme with a whisk or a fork. Let stand for about 15min.

Slowly whisk in the oils, beginning with the canola oil. Drizzle the canola oil in to the bowl in a thin stream while whisking constantly, the mixture should thicken slightly. After adding canola oil, whisk in the olive oil in a thin stream. Taste. Add more oil if necessary. Sometimes you will want a very tart vinaigrette, other times a more oily one. You decide!

Eat Healthy & Stay Happy,


  1. Yum, thanks for sharing!! I'm going to try this out, I love getting healthy recipes like this.

  2. Yummmm! I can't wait to try them both. Thank you!

  3. After tasting, I loved both! Especially the BBQ sauce. I think the dressing can go without the canola oil & make sure you dress your salad LIGHT! It's the kind of dressing that tastes yummy, but that you only really need a hint of. :)