Mexican Vinaigrette Sauce Recipes
LIME-CILANTRO VINAIGRETTE
This is a delicious, tangy vinaigrette. It's so versatile, it can be used for mixed greens or taco salads. Enjoy! Serve immediately or keep in the fridge for 4 to 5 days. I prefer white wine vinegar in this recipe, as opposed to regular white vinegar. You can also use Dijon mustard if you prefer to spicy brown.
Provided by drjwall
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 12
Number Of Ingredients 8
Steps:
- Blend the lime juice, vinegar, and cilantro together in a blender until smooth. Add the brown sugar, garlic, and salt; blend again until smooth. Spoon the mustard into the mixture. Turn the blender on and slowly pour the olive oil into the dressing mixture in a thin stream; blend until thoroughly combined.
Nutrition Facts : Calories 126.2 calories, Carbohydrate 1.7 g, Fat 13.5 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.9 g, Sodium 54.3 mg, Sugar 1.2 g
CUMIN VINAIGRETTE
Cumin really comes through in this tangy dressing passed along by Yolanda Maciejewski of Land O'Lakes, Florida.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 1-1/2 cups.
Number Of Ingredients 10
Steps:
- In a jar with tight-fitting lid, combine all ingredients; shake well. Shake again before serving. Store in the refrigerator.
Nutrition Facts : Calories 114 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 297mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.
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
MEXICAN WHITE SAUCE
This is the white sauce that you find in Mexican restaurants. Serve with tortilla chips.
Provided by JENJONESY
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 2h15m
Yield 24
Number Of Ingredients 7
Steps:
- Measure salad dressing into a medium bowl. Gradually stir in the milk. Season with red pepper flakes, cumin, salt, garlic powder, and oregano, and mix well. Cover and refrigerate for at least 2 hours to allow the flavors to blend. If you taste it right away, all you will taste is salad dressing.
Nutrition Facts : Calories 65.8 calories, Carbohydrate 3.4 g, Cholesterol 7.3 mg, Fat 5.6 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 0.8 g, Sodium 218.6 mg, Sugar 3.1 g
VINAIGRETTE SAUCE
Provided by Craig Claiborne
Categories easy, condiments, salads and dressings
Time 10m
Yield about 1/4 cup
Number Of Ingredients 9
Steps:
- Put 2 teaspoons olive oil, all the balsamic and other vinegar, mustard, salt, pepper and parsley in a bowl and blend well.
- Heat remaining tablespoon olive oil in a small skillet, and add onions and garlic. Cook, stirring, over high heat until onions start to become golden. Spoon and scrape this mixture into the bowl. Stir to blend.
Nutrition Facts : @context http, Calories 510, UnsaturatedFat 38 grams, Carbohydrate 24 grams, Fat 46 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 618 milligrams, Sugar 12 grams, TransFat 0 grams
MEXICAN VINAIGRETTE
A delicious homemade vinaigrette to dress up greens and any other vegetables you wish to add. This stores well in the fridge but let it come to room temp before serving.
Provided by Hey Jude
Categories Salad Dressings
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- Combine all ingredients in a blender or food processor and puree until smooth.
- If not serving immediately, leave the dressing in the blender or processor until ready to serve, then pulse it a bit to re-combine and transfer to a serving container.
MEXICAN VINAIGRETTE SAUCE
Provided by Craig Claiborne And Pierre Franey
Categories easy, condiments, sauces and gravies
Time 5m
Yield 0 2/3 cup
Number Of Ingredients 8
Steps:
- Put the lime juice in a small mixing bowl and whisk in the oil. Add the remaining ingredients and stir to blend.
Nutrition Facts : @context http, Calories 284, UnsaturatedFat 25 grams, Carbohydrate 4 grams, Fat 30 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 4 grams, Sodium 205 milligrams, Sugar 2 grams
AUTHENTIC MEXICAN HOT SAUCE
This is my version of my favorite taco wagon's 'earthy' hot sauce of which I can never get enough. It is a little time consuming, but well worth it. I put it on everything from eggs to tacos, quesadillas, and salads. You can use any combination of chiles (cascabel, chipotle, Californian, New Mexican). For a hotter sauce, you can use all hot New Mexico chiles or add a few dried arbol chiles. For a tangier sauce, add the juice of 1 lime.
Provided by Nyteez.com
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h10m
Yield 12
Number Of Ingredients 9
Steps:
- Remove stems and seeds from the guajillo chile, pasilla chile, and the New Mexico chile pods.
- Heat a cast-iron skillet over medium heat. Toast the chile pods in the skillet until lightly brown, about 2 to 3 minutes. Transfer the chile pods to a small bowl and pour the warm water over them. Allow chiles to soak about 40 minutes.
- Remove the guajillo and New Mexico chiles from the water. Use a spoon to scrape the pulp from the skin. Discard the skin. Place the pulp of the guajillo chile and the New Mexico chiles in a food processor with the pasilla chile and the water in which the peppers soaked. Puree in the food processor until all ingredients are combined. Add the garlic, cumin, salt, brown sugar, salt, and vinegar. Puree the mixture until smooth.
Nutrition Facts : Calories 5.3 calories, Carbohydrate 1 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.1 g, Sodium 195.8 mg, Sugar 0.4 g
TAMARIND VINAIGRETTE
Tamarind lends a rich flavor, with notes of raisin and dried fruit, to this versatile vinaigrette. This dressing is fantastic on mango and shrimp salad, Asian chicken salad, or a simple arugula salad.
Provided by France C
Categories Vinaigrette Dressing
Time 10m
Yield 6
Number Of Ingredients 7
Steps:
- Combine rice vinegar, tamarind concentrate, maple syrup, shallot, salt, and pepper in the bowl of a small food processor or blender. Pulse to combine.
- With the unit running, stream in the oil a bit at a time, until thoroughly emulsified.
Nutrition Facts : Calories 122.1 calories, Carbohydrate 2.6 g, Fat 12.5 g, SaturatedFat 1.7 g, Sodium 97.4 mg, Sugar 2 g
CREAMY CHIPOTLE VINAIGRETTE
As a salad dressing: Toss with a Mexican-flavored salad made with romaine lettuce, sliced avocado, tomato, red onion or your favorite salad. As a cold sauce: Drizzle over grilled chicken or fish, spoon over baked sweet potatoes, or paint on bbq ribs.
Provided by PaulaG
Categories Salad Dressings
Time 40m
Yield 1 2/3 cups
Number Of Ingredients 8
Steps:
- In a small saucepan combine the orange juice& vinegar.
- Bring to a boil over high heat; then, reduce the heat to medium-low and simmer vigorously until the liquid is reduced by 2/3, about 25 minutes.
- Remove the liquid from the heat, and allow to cool to room temperature.
- Add the mayonnaise and whisk together until well blended.
- Add the chipotle, cilantro, cumin and lime juice; whisk together well.
- Season with salt and pepper.
JAMAICAN VINAIGRETTE
Make and share this Jamaican Vinaigrette recipe from Food.com.
Provided by Ambervim
Categories Salad Dressings
Time 10m
Yield 1 Batch
Number Of Ingredients 8
Steps:
- Place the jamiaca flowers in a bowl along with the garlic, oils, vinegar, salt, sugar and pepper. Let them sit for a few minutes, for the flowers to soften up a bit. Then pour everything into a blender and puree. The flowers will not be pureed until smooth. The mix will have a textured consistency with chewy flower chunks: that's what you want!
- Let the mix stand for at least two hours. If it will not be used then, it can be kept in the refrigerator, covered, for up to a week.
Nutrition Facts : Calories 2458.9, Fat 272.1, SaturatedFat 23.9, Sodium 6981.8, Carbohydrate 12.2, Fiber 0.5, Sugar 8.5, Protein 0.7
CHIPOTLE MEXICAN GRILL HONEY VINAIGRETTE
Can be used as a salad dressing or meat marinade. From: Chef, Jaime Mercado, Chipotle. Source: Texas Cable News/Food. ***Please note: this recipe calls for Kosher salt - a much coarser salt than regular table salt. If you use table salt you SHOULD reduce the salt to 1 Tablespoon. If a recipe calls for Kosher salt you should always 1/2 the amount if you are using table salt. I assume the folks who commented that the recipe was too salty were probably using regular table salt.***
Provided by irishred5
Categories Salad Dressings
Time 10m
Yield 2 1/3 cups, 19 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients in blender, adding oil slowly at the end.
Nutrition Facts : Calories 170.4, Fat 17.1, SaturatedFat 2.4, Sodium 735.5, Carbohydrate 5, Fiber 0.1, Sugar 4.9
MUSSELS WITH MEXICAN VINAIGRETTE
Provided by Craig Claiborne And Pierre Franey
Categories quick, appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Pull off and discard the stringy beard from the mussels. Scrub the mussels as necessary and drain them well.
- Put the mussels in a kettle and add the water. Cover closely and bring to the boil. Cook four or five minutes or until all the mussels are open. Drain. Discard the cooking liquid or put it to another use.
- Pull the mussels from the shells and save both the mussels and half the shells. Return one mussel to each shell and arrange them on a plate. Spoon an equal portion of the vinaigrette sauce over each. Sprinkle the mussels with coriander. Garnish the platter with lime wedges.
BRAZILIAN VINAIGRETTE SAUCE (MOLHO DE VINAGRETE)
Traditionally served over meat and/or beans this sauce can be as hot as you like it. As a guide - cayenne peppers are roughly 10 times hotter than your run-of-the-mill jalapeno. As Ms. Hilton would say _"That's hot!"_ ;-)
Provided by SusieQusie
Categories Onions
Time 15m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Combine all the ingredients in a large bowl.
- Stir well and serve either at room temperature or cold.
- Flavors intensify upon standing.
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- Measure ingredients into the bowl of a mini food processor (or blender). Pulse until well-blended and emulsified. Taste and adjust seasonings, adding more salt and pepper if necessary. (Alternatively, you may measure all ingredients into a jar with a tight-fitting lid and shake vigorously, OR whisk the ingredients together in a bowl.)
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