Special Vinegars, and sauces

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Here are some of my favorite vinegars, dipping oils, and sauces....



SPLENDID RASPBERRY VINEGAR

Fresh raspberries
White vinegar

Wash and drain berries. Loosely fill 1 quart mason jar with berries to within 2 inches of top. Heat white vinegar until the first bubbles appear, then fill jar with raspberries in it. Cover jar with plastic wrap - screw on top.
Store in dark cool place for 6 weeks. Strain vinegar through a tea strainer lined with coffee-filter paper. Pour into fresh bottle and cork (use to make Raspberry Fruit Dressing).

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MARINADE FOR FISH

1/3 c. soy sauce
1/2 c. vegetable oil
1/4 c. lemon juice
1 clove garlic
2 tsp. Dijon mustard
1 tsp. grated lemon peel

Mix together thoroughly. Pour over fish fillets. Let sit 1-4 hours. Broil or BBQ fish, baste with drippings. Excellent with shark, halibut, sea bass, tuna, mahi mahi.

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MARINADE FOR FISH

1/4 c. olive oil
2 or 3 tbsp. lemon juice
1 tsp. fresh ginger root, grated fine
2 tsp. chives, chopped

Blend all ingredients together. Brush on fish like swordfish, halibut, or mahi-mahi while broiling