Garlicvinegar Recipes
GARLIC VINEGAR
Herbal vinegars make good marinades. Also try this vinegar served with oil as a different flavored salad dressing. This also makes a pretty gift.
Provided by Nyteglori
Categories Salad Dressings
Time P14DT1m
Yield 1 quart
Number Of Ingredients 3
Steps:
- Pour vinegar over the garlic. Cover tightly and steep 2-3 weeks.
- Strain into decorative bottle. Garlic cloves may be added for decorative purposes.
- A few drops is sufficient flavor for most uses.
GARLIC-VINEGAR MAYONNAISE
This bright and creamy condiment is right at home on a plant-based portobello burger. Also try it with other dishes like fish and chips and roast beef sandwiches.
Provided by Shira Bocar
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes 1/2 cup
Number Of Ingredients 4
Steps:
- On a cutting board, sprinkle garlic with salt; use the flat side of a chef's knife to mash into a paste. Stir into mayonnaise; add vinegar. Mayonnaise can be refrigerated in an airtight container up to 3 days.
CHICKEN IN GARLIC-VINEGAR SAUCE
Make and share this Chicken in Garlic-Vinegar Sauce recipe from Food.com.
Provided by Realtor by day
Categories Chicken Thigh & Leg
Time 3h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Pat chicken pieces dry with paper towels and season with 1/2 teaspoon salt and pepper.
- Heat 2 teaspoons oil and butter in a large heavy casserole or Dutch oven over medium heat. Add half the chicken pieces and cook, turning occasionally, until browned on all sides, 5 to 7 minutes. Remove to a large plate. Add 2 teaspoons oil to the pot. Add the remaining chicken and cook, turning occasionally, until browned on all sides, 5 to 7 minutes. Remove to the plate.
- Heat 2 more teaspoons oil. Add shallots and garlic and cook, stirring, until the shallots are soft and lightly browned, about 1 minute. Add vinegar and bring to a simmer. Return the chicken to the pot. Pour in broth and then carefully nestle the thyme sprigs among the chicken pieces (or stir in dry thyme).
- Cover the pot with a tight-fitting lid and simmer over medium-low heat until the chicken is very tender, about 50 minutes.
- Just before the chicken is done, whisk sour cream, mustard, tomato paste and flour in a small bowl until smooth. Combine tomatoes, chives, the remaining 1 teaspoon oil and pinch of salt in another small bowl; reserve for
- When the chicken is done, remove to a plate, discarding the thyme sprigs (if using). Stir the sour cream mixture into the sauce; bring to a simmer. Reduce heat to low, return the chicken to the sauce and reheat, about 1 minute. Serve garnished with the tomato mixture.
Nutrition Facts : Calories 429.6, Fat 30.9, SaturatedFat 9.5, Cholesterol 116.5, Sodium 375.3, Carbohydrate 9.1, Fiber 0.9, Sugar 1.5, Protein 28.6
GARLIC-CHILE VINEGAR
This spicy-tangy-funky condiment is delicious on grilled fish, grain bowls, braises, and stews-basically anything that needs a touch of acid and heat.
Provided by Andy Baraghani
Categories Bon Appétit Condiment Chile Pepper Garlic Ginger
Yield Makes about 2 cups
Number Of Ingredients 8
Steps:
- Place chiles, garlic, and ginger in a jar. Bring vinegar, sugar, and salt to a boil in a medium saucepan, stirring to dissolve sugar and salt. Pour hot brine into jar; let cool 30 minutes. Cover and chill at least 4 hours before using.
- Do Ahead
- Garlic-chile vinegar can be made 4 weeks ahead. Keep chilled.
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