Nom, Follow-Up
Right, so this is what I've got so far on the vanilla bean vinaigrette front. Haven't used it yet but it smells heavenly.
4-6 tbsp natural cane sugar (which is about halfway between granulated sugar and light brown sugar in terms of refinement)
2 tbsp rice vinegar
1 cup coconut milk
1 tsp vanilla extract (Bourbon-Madagascar for preference)
1 vanilla bean, split lengthwise and scraped
Mix the sugar and vinegar together in a small saucepan over med-low heat until the sugar dissolves. Slowly add the coconut milk and vanilla extract, stir well. The oils in the coconut milk will want to clump, so use a whisk if necessary. Split vanilla bean lengthwise with a small paring knife and scrape the seeds into the pan and add the bean. Simmer for 15-20 minutes, stirring occasionally, until the sauce has reduced to approx. 3/4 cup. Remove the bean. Pour into a clean, sterile jar and allow to cool. Keep refrigerated (?). Use on blueberries, peaches, melon slices and other fruits.
I'm thinking that this does not need an oil base for the vinegar to mix with, like typical dressings do, because of the all the oil already contained in coconut milk. Then again, I could be wrong.
The recipe tag now has an absurd number of sweet and sour sauces in it, officially. I should, um, find something else to obsess over.
4-6 tbsp natural cane sugar (which is about halfway between granulated sugar and light brown sugar in terms of refinement)
2 tbsp rice vinegar
1 cup coconut milk
1 tsp vanilla extract (Bourbon-Madagascar for preference)
1 vanilla bean, split lengthwise and scraped
Mix the sugar and vinegar together in a small saucepan over med-low heat until the sugar dissolves. Slowly add the coconut milk and vanilla extract, stir well. The oils in the coconut milk will want to clump, so use a whisk if necessary. Split vanilla bean lengthwise with a small paring knife and scrape the seeds into the pan and add the bean. Simmer for 15-20 minutes, stirring occasionally, until the sauce has reduced to approx. 3/4 cup. Remove the bean. Pour into a clean, sterile jar and allow to cool. Keep refrigerated (?). Use on blueberries, peaches, melon slices and other fruits.
I'm thinking that this does not need an oil base for the vinegar to mix with, like typical dressings do, because of the all the oil already contained in coconut milk. Then again, I could be wrong.
The recipe tag now has an absurd number of sweet and sour sauces in it, officially. I should, um, find something else to obsess over.