Maille Vinaigrette Dressing Recipes

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MAILLE® VINAIGRETTE DRESSING

Homemade vinaigrette with mustard, balsamic vinegar and a touch of lemon is perfect over fresh salad greens and your choice of other add-ins like cheese, nuts, or fruit.

Provided by Maille

Categories     Trusted Brands: Recipes and Tips     Maille®

Yield 6

Number Of Ingredients 5



Maille® Vinaigrette Dressing image

Steps:

  • Mix Maille® Old Style or Honey Dijon Mustard, balsamic vinegar, lemon juice and a pinch of salt until well blended.
  • Pour in oil, little by little, and mix until well blended. Add salt and pepper to taste. Serve over your favorite salad mix. Add a tasty cheese, some pecans, grapes or apple slices.

Nutrition Facts : Calories 68.9 calories, Carbohydrate 1.3 g, Fat 7 g, SaturatedFat 0.9 g, Sodium 48.5 mg, Sugar 0.8 g

1 tablespoon Maille® Old Style Mustard or Honey Dijon Mustard, or more to taste
2 tablespoons balsamic vinegar, or more to taste
3 tablespoons extra virgin olive oil
Splash of lemon juice
Salt and pepper

CLASSIC DIJON VINAIGRETTE

Provided by Melissa d'Arabian : Food Network

Categories     condiment

Time 5m

Yield 4 servings

Number Of Ingredients 4



Classic Dijon Vinaigrette image

Steps:

  • In a small bowl, whisk together the mustard and the vinegar. Slowly whisk in the olive oil to make an emulsion. Season with salt and pepper.

1 teaspoon Dijon mustard
1 1/2 tablespoons red wine vinegar
1/4 cup olive oil
Salt and freshly ground black pepper

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



Basic Vinaigrette Dressing With 8 Variations image

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.

3 tablespoons oil (I prefer extra-virgin olive oil)
2 tablespoons vinegar (white, cider, wine, ..., not balsamic)
salt
black pepper (I prefer fresh-ground)
basic vinaigrette (use EVOO and red wine vinegar)
1/2 teaspoon minced garlic
1/2 teaspoon italian seasoning
1 pinch crushed red pepper flakes (optional)
basic vinaigrette (use canola or corn oil and cider vinegar)
1 tablespoon crumbled bacon
1/2 tablespoon finely minced onion
1 pinch celery seed (optional)
1/4 teaspoon prepared mustard (optional)
1 -3 teaspoon brown sugar or 1 -3 teaspoon another sweetener, to taste
italian vinaigrette
1 teaspoon prepared mustard (I recommend Dijon or spicy brown)
1 -3 teaspoon honey (optional) or 1 -3 teaspoon another sweetener, to taste (optional)
basic vinaigrette
2 -3 tablespoons sour cream or 2 -3 tablespoons plain yogurt
basic creamy vinaigrette dressing
1 tablespoon grated parmesan cheese
1/8 teaspoon fresh ground black pepper (to taste)
basic creamy vinaigrette dressing
1 garlic clove, put through press
fresh ground black pepper
1 pinch italian seasoning (optional)
3 tablespoons olive oil (I prefer extra-virgin)
3 tablespoons lemon juice
1/2 teaspoon oregano
1/2 teaspoon minced garlic
3 tablespoons oil (I prefer extra-virgin olive oil)
1 tablespoon balsamic vinegar
1/2 teaspoon minced garlic
1 pinch italian seasoning (optional)

MARTHA'S FAVORITE VINAIGRETTE

This easy vinaigrette is made with a handful of pantry-friendly ingredients and comes together with just a few shakes of a mason jar! The possibilities using this versatile dressing go way beyond the salad bowl; it's also great for drizzling over dishes like rice pilaf, steamed green beans, and even mains like baked chicken or fish.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 5m

Yield Makes 1 cup

Number Of Ingredients 6



Martha's Favorite Vinaigrette image

Steps:

  • Place all ingredients in a jar with a tight-fitting lid. Secure lid and shake vigorously until thickened. Refrigerate up to 3 days (shake vigorously before each use.)

1/4 cup white wine or rice wine vinegar
1 tablespoon Dijon mustard
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
Pinch of granulated sugar
3/4 cup extra-virgin olive oil

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



Basic Vinaigrette image

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.

CLASSIC VINAIGRETTE

Provided by Susan Herrmann Loomis

Categories     Sauce     Mustard     No-Cook     Vegetarian     Salad Dressing     Vinegar     Vegan

Yield Makes about 1/3 cup vinaigrette, enough for about 14 cups of greens

Number Of Ingredients 5



Classic Vinaigrette image

Steps:

  • Whisk the mustard and the red wine together in a small bowl. Slowly whisk in the 3 tablespoons of oil until the mixture is thickened, then whisk in the olive oil. Taste for seasoning. To thin the vinaigrette, simply whisk in a teaspoon or two of water.

2 tablespoons Dijon mustard
2 to 3 teaspoons red wine vinegar
3 tablespoons bland oil such as sunflower
1 tablespoon extra-virgin olive oil
Salt and pepper

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