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.
HOUSE VINAIGRETTE
Provided by Thomas Keller
Categories Blender Mustard Salad Dressing Vinegar
Yield Makes about 2 1/2 cups
Number Of Ingredients 3
Steps:
- Combine the mustard and vinegar in a blender and blend at medium speed for about 15 seconds. With the machine running, slowly drizzle in 1/2 cup of the oil. Don't be tempted to add all the oil to the blender or the vinaigrette will become too thick. It should be very creamy.
- Transfer the vinaigrette to a small bowl and, whisking constantly, slowly stream in the remaining 1 cup oil. (The dressing can be refrigerated for up to 2 weeks. Should the vinaigrette separate, use a blender or immersion blender to re-emulsify it.)
HOUSE BALSAMIC VINAIGRETTE
Make and share this House Balsamic Vinaigrette recipe from Food.com.
Provided by startnover
Categories Salad Dressings
Time 10m
Yield 1 batch
Number Of Ingredients 9
Steps:
- Stir salt into vinegars.
- Add mustard and pepper.
- Whisk swiftly while adding oil continue till everything is well incorporated.
- Finally add garlic, scallions, and parsley till all are well blended.
- Store in fridge till ready to serve.
Nutrition Facts : Calories 755.7, Fat 81.4, SaturatedFat 11.2, Sodium 2425.7, Carbohydrate 6.5, Fiber 1.2, Sugar 2.9, Protein 1.2
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.
HOUSE VINAIGRETTE
Categories Mustard Salad Dressing Vinegar Gourmet
Yield Makes about 1 1/2 cups
Number Of Ingredients 8
Steps:
- In a bowl whisk together vinegars, mustard, sea salt, and white pepper until mustard is incorporated. In a very slow stream whisk in olive oil and then corn oil and whisk until emulsified. Vinaigrette keeps, covered and chilled, 1 week.
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
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
JG HOUSE VINAIGRETTE
Make and share this Jg House Vinaigrette recipe from Food.com.
Provided by Brookelynne26
Categories Salad Dressings
Time 10m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 6
Steps:
- Place the bouillon cube in a bowl with 2 tbsp water. Microwave on high for 30 seconds to dissolve cube.
- Place sugar in a bowl and add pepper, garlic powder, and vinegar. Stir and let set 5 minutes.
- Whisk in the dissolved bouillon and gradually add oil in a slow steady stream while whisking vigorously.
- Whisk again before serving.
Nutrition Facts : Calories 183.1, Fat 20.3, SaturatedFat 2.8, Cholesterol 0.1, Sodium 93.8, Carbohydrate 0.4, Sugar 0.3, Protein 0.1
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- Fresh Mint Vinaigrette. This 5-minute vinaigrette is both fresh and refreshing. It’s unbelievably minty, and there’s also a pleasant underlying sweet and tangy taste.
- Creamy Avocado Vinaigrette. This green vinaigrette is creamy, dreamy, and delicious. It’s bright, super zesty, and remarkably good for you as far as salad dressings go.
- Strawberry Lime Vinaigrette. This thick pink vinaigrette looks more like a smoothie than a salad dressing. Fortunately, it doesn’t need to look like a vinaigrette to taste like one.
- Maple Vinaigrette. This gorgeous golden vinaigrette perfectly balances sweetness and savoriness. The maple syrup provides a wonderfully rich base. The tarter components enhance the flavor rather than mask it.
- Clementine Vinaigrette. Clementine vinaigrette is sweet and citrusy with just a hint of tarragon underneath. Typically, tarragon isn’t my favorite herb.
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- Sugar Snap Pea Vinaigrette. Make sure to add the lemon juice just before serving so that the vinaigrette holds its vibrant color. View Recipe.
- Fresh Chive Vinaigrette. Herbs in the dressing beg for herbs in the salad, too. Toss big handfuls in. View Recipe.
- All-Purpose Vinaigrette. Not just for salads: Drizzle over roast potatoes, serve alongside rotisserie chicken, or spoon over a sandwich. View Recipe.
- Canal House Classic Vinaigrette. Make this once with measuring spoons and cups; the next time, just eyeball it, adjusting any or all of the ingredients to suit your palate.
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