Cherry Pepper Vinaigrette

So, this started out as a Bobby Flay recipe for grilled scallops and a nicely zippy sauce to on top. but…

While the scallops were, indeed, excellent; they did not really need this wicked tasty vinaigrette – most likely due to the excellence of our chosen scallop monger (Whole Foods) and my not-so-secret method of soaking scallops in milk for at least one hour before cooking them, which consistently gives us sweet, sweet scallops, which don’t really need no sauce.

Too bad, in a way, because this really is a pretty excellent sauce – just mebbe more suited to a nice grilled pork or lamb chop; or even a nice salad.

Let’s try it out, shall we?

•1/2 cup mayonnaise
•1/4 cup sliced hot pickled cherry peppers, drained (check the Italian section of your market)
•Roasted garlic
•2 tbsp sherry vinegar
•2 tbsp Zippy & Sweet Mustard (or your fave Dijon)
•2 tbsp lemon juice
•1/4 tsp Italian seasoning
•1/4 tsp Seasoned Salt
•1/4 tsp black pepper
•1/4 tsp Aleppo pepper
•1/4 tsp dried shallots

Note: I have a new twist to my fave Zippy & Sweet Mustard at the link above. I now use Mike’s Hot Honey – infused with chilies to add a nice extra bit of heat to the sweet.

Making the sauce is wicked simple – just place all the ingredients together in a blender jar or immersion blender beaker and blend until nicely mixed and smooth.

Note: you may want to soak the dried shallots in a bit of water, then draining them before adding to the vinaigrette.

Transfer the vinaigrette to a jar, cover, and stash in the fridge for a couple of hours to allow the flavors to blend.

And then?

Yeh, if you must, go ahead and serve it over scallops and blanched asparagus, but, really, wouldn’t it be oh! so much better on a burger? Or steak? Or chicken? Mebbe a salad? Or those pork or lamb chops?

I think so.

You go do what you like.

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