Basic Vinaigrette Recipes
BASIC VINAIGRETTE DRESSING WITH 8 VARIATIONS
Bottled salad dressing can be convenient but its expensive and often full of salt, sugar, and chemical additives. Making your own is simple and allows you to customize the seasonings to suit whatever meal you are preparing. The amounts given make about 1/4 cup and can be expanded infinitely for larger salads. It can be made several days ahead and kept in the fridge. Sorry about the slightly odd way of putting the ingredients for the creamy dressing variations. The recipe editor is picky about what it will accept.
Provided by 3KillerBs
Categories Salad Dressings
Time 15m
Yield 1/4 cup
Number Of Ingredients 34
Steps:
- Shake all ingredients for your chosen variation together in a tightly-lidded container OR whisk together in a small bowl.
- Let stand 10 minutes to rehydrate dried herbs and blend flavors.
- Shake again then dress salad as desired.
- Note -- I recommend the lemon dressing on spinach.
- Note -- I recommend the Bacon Dressing, Mustard Dressing, and Balsamic Vinaigrette on strong greens such as escarole, curly endive, and dandelion greens.
- Note -- The sweeter version of the mustard dressing is great for a vinegar coleslaw if you discover that you have accidentally gotten one of those occasional cabbages that are a touch on the bitter side.
- Note -- feel free to play with other seasonings, more complex blends, flavored oils, and flavored vinegars. Once you've learned the technique you can customize your salad dressing to suit just about any meal.
BASIC VINAIGRETTE
Try basic vinaigrette on mixed greens, steamed or boiled vegetables, such as greens beans, asparagus, broccoli, or potatoes.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 5m
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together vinegar, mustard, salt, pepper, and a pinch of sugar.
- Slowly add oil, whisking until emulsified, or shake the ingredients in a jar, or whirl them in a blender.
CLASSIC VINAIGRETTE
Ditch the bottled stuff and whisk up a batch of this workhorse vinaigrette.
Provided by Food Network Kitchen
Time 5m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Whisk together the vinegar, mustard and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple turns of freshly ground black pepper.
BASIC VINAIGRETTE
Provided by Food Network Kitchen
Time 5m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Whisk the vinegar, mustard, 1/4 teaspoon salt and a few grinds of pepper in a large bowl until combined. Slowly drizzle in the oil in a steady stream, whisking constantly, until the dressing is emulsified and smooth. (If you're using a vinegar high in acid, you might need to add a little more oil to taste.) Refrigerate any leftovers.
CLASSIC VINAIGRETTE
This classic dressing is easy to make at home, and stores in the jar for up to a week
Provided by Good Food team
Categories Buffet, Condiment, Dinner, Lunch, Side dish, Snack, Supper
Time 5m
Yield Easily doubled
Number Of Ingredients 3
Steps:
- Put the mustard, vinegar and olive oil in a jar and season. Shake vigorously to mix. Store in a cool place (not the fridge) until ready to use. Use for all your salads or try one of our recipes, right. Vinaigrette will keep for a week.
Nutrition Facts : Calories 102 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Sodium 0.29 milligram of sodium
VINAIGRETTE
This is simple to make and delicious, especially if you like garlic.
Provided by Karen Castle
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 5m
Yield 8
Number Of Ingredients 5
Steps:
- In a jar with a tight fitting lid, combine vinegar, oil, garlic, sugar, and salt. Shake well.
Nutrition Facts : Calories 130.4 calories, Carbohydrate 2.2 g, Fat 13.8 g, SaturatedFat 1.8 g, Sodium 581.4 mg, Sugar 1 g
BASIC VINAIGRETTE
A basic vinaigrette deserves a permanent spot in every cook's repertoire. Ready in minutes and fine to keep in the fridge for weeks, it can totally change a salad. And it's highly adaptable. Add garlic or tarragon in place of the mustard, or infuse it with other herbs. For a creamy dressing, replace the oil with buttermilk, crème fraîche or mayonnaise. Some chefs even use vegetable purées or nut milks in place of the oil.
Provided by Julia Moskin
Categories easy, quick, salads and dressings
Time 5m
Yield 1/3 cup, enough for a salad serving 4 to 6 people
Number Of Ingredients 5
Steps:
- Pour vinegar into a shallow bowl. Whisk in salt.
- Gradually whisk in olive oil. Adding it slowly will help the dressing emulsify. Whisk in the mustard, if using.
- Add a few grinds of black pepper and taste. Add more of whatever you think it needs, a bit at a time. (Too tart? Add oil. Too bland? Add salt and vinegar.)
Nutrition Facts : @context http, Calories 81, UnsaturatedFat 8 grams, Carbohydrate 0 grams, Fat 9 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 1 gram, Sodium 33 milligrams, Sugar 0 grams
SIMPLE VINAIGRETTE
We followed the standard 3-to-1 oil-to-vinegar ratio for this super simple vinaigrette. For variety, add your favorite dried or chopped fresh herbs. Make a batch at the beginning of the week, and toss a few tablespoons with fresh greens for a quick weeknight salad. But remember that vinaigrette isn't just for salad: You can also use it as a quick sauce for fish or grilled chicken.
Provided by Food Network Kitchen
Categories condiment
Time 5m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Set a medium bowl on a kitchen towel shaped like an "O" (this helps keep the bowl steady while whisking). Whisk together the vinegar, mustard, garlic, 1 1/4 teaspoons salt and a few grinds of pepper in the bowl. Slowly drizzle in the oil while whisking continuously until the mixture is combined and blended well. Use right away, or refrigerate in a sealed container for up to 3 days.
BASIC VINAIGRETTE
When making a vinaigrette with a potent vinegar like one made from sherry, use the larger amount of oil.
Provided by Food Network Kitchen
Time 10m
Yield About 1 cup
Number Of Ingredients 5
Steps:
- In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper. Gradually whisk in enough oil to make a smooth dressing with a balanced taste. Use immediately or store covered, in the refrigerator, for up to a week.
BASIC VINAIGRETTE
When making a vinaigrette with a potent vinegar, like one made from Sherry, use the greater amount of oil.
Provided by Food Network
Categories side-dish
Time 3m
Yield About 1 cup
Number Of Ingredients 5
Steps:
- In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper. Gradually whisk in enough oil to make a smooth dressing with a balanced taste. Use immediately or store covered, in the refrigerator, for up to 1 week.
BASIC VINAIGRETTE
Based on a recipe from Jordan Maerin's book, Raw Foods for Busy People. Note: Jordan subscribes to the 80% raw and 100% whole and organic foods definition. On the question of "How raw is raw?" she identifies her sources: 100% Raw Plant Food Diet, Hippocrates Diet, Natural Hygiene, Essene Diet, Macrobiotic-Raw Diet, Hunza Diet, and the Temporary Raw Diet. Jordan advises, "Keep this one handy. It makes a great marinade too." Jordan suggests marinating cherry tomatoes or mushrooms, or any other vegetable of your choice, in the Basic Vinaigrette for three hours at room temperature, stirring often, or overnight in the refrigerator, stirring occasionally, to enjoy as a salad garnish, or as munchies at any time of day.
Provided by mersaydees
Categories Salad Dressings
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 9
Steps:
- Assemble ingredients in any kind of jar.
- Shake before use.
Nutrition Facts : Calories 1376.6, Fat 144.2, SaturatedFat 19.9, Sodium 1556.7, Carbohydrate 27.4, Fiber 1.5, Sugar 23.1, Protein 1
BASIC FRENCH VINAIGRETTE
Categories Condiment/Spread Mustard No-Cook Quick & Easy Low/No Sugar Wheat/Gluten-Free Salad Dressing Vinegar Gourmet
Yield Makes about 1/2 cup
Number Of Ingredients 3
Steps:
- In a bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified.
BASIC VINAIGRETTE
This classic vinaigrette is perfect to dress any salad, because of the addition of water the vinaigrette isn't too thick.
Provided by Uitsmijter
Time 3m
Yield Makes 180 ml
Number Of Ingredients 0
Steps:
- Whisk all the ingredients to a smooth, slightly thick consistency. If it's too runny, add more olive oil. If it's too thick add a bit of lukewarm water.
- *trick: put all the ingredients in a jar and shake until well mixed.
BASIC VINAIGRETTE
It's hard to imagine five minutes better spent in the kitchen than those making vinaigrette, the closest thing there is to an all-purpose sauce. At its most basic, vinaigrette is acid and oil, salt and pepper, with additional flavors as desired. This standard vinaigrette begins, not surprisingly, with extra-virgin olive oil. To vary the flavor, you could use walnut or hazelnut oil or, if you want to play down the flavor of oil, a neutral oil like grapeseed or canola. It continues with good wine vinegar, which could take you from champagne vinegar to an extra-mild Asian rice vinegar. (Balsamic and sherry vinegars are too dominant for many uses.) Lemon juice is a fine substitute, but because it is less acidic than most vinegars, you will need more of it.
Provided by Mark Bittman
Categories easy, condiments
Time 5m
Yield About 3/4 cup
Number Of Ingredients 5
Steps:
- Combine all ingredients except shallot in a blender and turn on machine; a creamy emulsion will form within 30 seconds. Taste and add vinegar a teaspoon or two at a time until balance tastes right to you.
- Add shallot, if using, and turn machine on and off a few times until shallot is minced within dressing. Taste, adjust seasoning and serve. (This will keep, refrigerated, for a few days.)
Nutrition Facts : @context http, Calories 161, UnsaturatedFat 15 grams, Carbohydrate 0 grams, Fat 18 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 59 milligrams, Sugar 0 grams
THE PALM RESTAURANT BASIC VINAIGRETTE
Make and share this The Palm Restaurant Basic Vinaigrette recipe from Food.com.
Provided by SharleneW
Categories Salad Dressings
Time 5m
Yield 1 cup, 16 serving(s)
Number Of Ingredients 4
Steps:
- Combine the ingredients in a jar that will seal tightly and shake vigorously to emulsify.
- The dressing can be kept, refrigerated, for up to 10 days. Once it has been refrigerated, let stand at room temperature for 10 minutes before shaking so the olive oil will flow. Always shake well again just before tossing with a salad.
Nutrition Facts : Calories 89.8, Fat 10.1, SaturatedFat 1.4, Sodium 145.6, Carbohydrate 0.1
BASIC VINAIGRETTE
A very easy and quick dressing to put together. Fresh lemon juice is wonderful but bottled could also be used. Adapted from a website with many idea's for keeping life simple.
Provided by lauralie41
Categories Salad Dressings
Time 25m
Yield 3/4 cup
Number Of Ingredients 6
Steps:
- In a small glass bowl whisk together lemon juice, honey, and shallots.
- Still whisking, slowly add the oil in a thin stream.
- Whisk constantly until the dressing is emulsified and season with salt and pepper.
Nutrition Facts : Calories 1337.6, Fat 144, SaturatedFat 19.9, Sodium 1169.5, Carbohydrate 18.4, Fiber 0.5, Sugar 9.5, Protein 0.9
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