Beginner Marinades and Vinaigrettes

Time: 5 minutes to make, more for cooking

Skill level: Beginner

Ingredients

Maple Soy Marinade

• 1/4 cup Algae Cooking Oil
• 1 Tbsp Tree Juice Maple Syrup
• 1 Tbsp Moromi Organic Non-GMO Soy Sauce
• 2 Tbsp American Vinegar Works Rice Wine Vinegar
• Salt, pepper to taste
• 2 lb Chicken Thighs

Creamy IPA Vinaigrette

• 1 Egg Yolk
• 1/2 Tbsp Grainy Mustard
• 1 1/2 Tbsp American Vinegar Works IPA Beer Malt Vinegar
• 1 tsp Burlap & Barrel Purple Stripe Garlic Powder
• 1/4 cup Fat Gold Standard Olive Oil (May need slightly more, depending on taste.)
• Salt, pepper, MSG to taste
  
• Salad greens

Ranch-y Roasting Vinaigrette

• 1/4 cup O Olive Oil
• 2 Tbsp O Aged Sherry Vinegar 
• 1 Tbsp Burlap & Barrel Nothing Hidden Ranch Powder
• Salt to taste
• Vegetables for roasting

Equipment

• Half-Pint containers
• Bowl and whisk
• Sheet tray

Instructions

Maple Soy Marinade

1. In a half pint container, add the algae oil, maple syrup, soy sauce, and rice wine vinegar. Stir or shake to mix. 
2. Season to taste with salt and pepper.
3. Add to a resealable bag with chicken thighs and let sit for at least 1 hour, up to 8 hours.
4. Grill or sear your chicken until cooked through. Since there is sugar in the marinade, things may stick, but you should be able to cook through before burning the chicken. Chicken thighs should have a 175-180­°F internal temperature when finished. 

Creamy IPA Salad Vinaigrette

1. In a large bowl, add the egg yolk, mustard, vinegar, and garlic powder. Whisk to combine, should be slightly frothy.
2. Slowly add the oil while whisking constantly. Make sure to completely fold the oil into the vinaigrette before adding more to the mix. 
3. After you finish adding the oil, taste the vinaigrette and season with salt, pepper, and MSG to taste. Store in a pint container in the fridge up to 3 days. 
4. Dress your salad greens or crunchy raw vegetables with the vinaigrette right before serving.

Ranch-y Roasting Vinaigrette

1. Preheat your oven to 425°F.
2. Blanch your vegetables in boiling water for 2-4 minutes, depending on your vegetable's hardness. For this example, I used carrots and chopped them to a larger size, so I blanched for 4 minutes. 
   
3. Let the carrots dry in a colander while you make the vinaigrette.
4. Combine olive oil, ranch powder, and vinegar in a half pint container and then toss with your vegetables to coat
5. Put the vegetables on a sheet tray and put in oven for 15-30 minutes, until charred and done. 
6. Season the finished vegetables with salt and pepper to taste, then serve.