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Coming back to My-Italian-Cooking, I ‘m posting today a recipe of making flavoured sauce - Shallots with Rosemary Oil, that I used recently as a BBQ sauce for lamb. It’s a simple version of Italian sauces which can be used widely in Italian and French cuisine.
Flavoured oils make an interesting alternative to vinaigrette and other sauces when used to dress a wide variety of dishes. They can be suitable for steamed, sauteed and grilled dishes, but they can be used with cold foods as well. The simplest way to flavour an oil is putting some of the flavouring ingredients in the oil and let it stand until the oil has taken enough the flavour.
Ingredients and Method of Flavoured Shallots with Rosemary Oil:
Shallots, chopped
Flavourless oil such as canola, corn, grapeseed or other
Fresh rosemary, chopped
Combine the chopped shallots, rosemary and the oil in a jar, shake well. Let stand for 30 minutes in a warm place then refrigerate.
The oil is ready to use as soon as it has taken of the desired flavour, which may be in 1-2 hours.
I served shallots and rosemary flavoured lamb chops with a green salad dressed with the Italian Dressing.
Ingredients and Method of Italian Dressing:
Wine vinegar
Salt
White pepper
Salad oil or Olive oil
Minced garlic
Dried oregano
Chopped parsley
Mix together the vinegar, salt and white pepper until the salts is dissolved. Add the remaining ingredients. Mix well in the oil.
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