Warm “Schmaltz” Vinaigrette
Schmaltz is rendered chicken fat and a surprise ingredient in this dressing that brings a lot of flavor. I cooked a kosher supper for the 2014 Sips and Suppers, where I served it over winter vegetables including sunchoke, butter squash and red mustard leaves. It was a big hit, and schmaltz is my new favorite ingredient.
- ½ cup apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon whole grain mustard
- ½ cup schmaltz, slightly warm
- ¼ cup extra virgin olive oil
- Kosher salt and freshly cracked pepper
- 2 teaspoons granulated sugar
- 2 ounces tarragon, finely chopped
- 2 ounces parsley, finely chopped
- 2 ounces chives, finely chopped
- In a large mixing bowl whisk together apple cider vinegar, Dijon mustard and whole grain mustard. Once combined, slowly drizzle in warm schmaltz while continuing to whisk to emulsify the oil and vinegar together. (Note: this step can be done with a blender as well.) Once mixed together stir in the extra virgin olive oil, salt and pepper to taste and the desired amount of sugar (i.e. if too sour add more sugar). These steps can be done in advanced, and the vinaigrette can be kept in a warm place until ready to use.
- When ready, warm slightly in microwave and add all the chopped herbs to the vinaigrette just before serving.