The Basic Perfect Vinaigrette Recipes
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.
PERFECT VINAIGRETTE
I use this recipe all the time in the summer on our salads! I like to mix it up with my greens, and love arugula and radicchio! We eat a lot of salads and this hits the spot til the tomatoes arrive! This recipe was shared with me by a friend! Thank you! Hope you like it!
Provided by HotPepperRosemaryJe
Categories Very Low Carbs
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Put all ingredients (except oil) in a small bowl.
- Using a wire whisk, combine slowly and add oil gradually.
- Season with salt and pepper to your own taste.
- You can store this in the refrigerator up to one 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
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.
PERFECT VINAIGRETTE
Provided by Food Network
Time 5m
Number Of Ingredients 6
Steps:
- Whisk together mustard, salt, pepper, honey, and vinegar. Slowly drizzle in the oil. Season, to taste, with salt and pepper.
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.
THE BEST VINAIGRETTE IN THE WORLD EVER, EVER
Make and share this The Best Vinaigrette in the World Ever, Ever recipe from Food.com.
Provided by English_Rose
Categories Salad Dressings
Time 40m
Yield 2/3 cup
Number Of Ingredients 8
Steps:
- Combine all the ingredients in a jam jar, make sure the lid is on tightly, and shake the living daylights out of it.
- Leave it to sit for at least half an hour before serving to allow the garlic to infuse.
Nutrition Facts : Calories 1293.4, Fat 141.8, SaturatedFat 19.6, Sodium 1748.5, Carbohydrate 10.6, Fiber 0.3, Sugar 8.6, Protein 0.4
BASIC VINAIGRETTE FOR GREEN SALADS
This is a good vinaigrette for a simple green salad. Use extra-virgin olive oil if you prefer a fruitier flavor.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Yield Makes 2/3 cup
Number Of Ingredients 6
Steps:
- Combine the vinegar, mustard, shallot, salt, and pepper in a bowl. Allow the ingredients to macerate for 10 minutes.
- While whisking, slowly add the olive oil until the mixture is emulsified. Adjust seasoning with salt and pepper if desired.
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
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
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
BASIC FRENCH VINAIGRETTE
Provided by Kemp Minifie
Categories No-Cook Vegetarian Quick & Easy Salad Dressing Vegan Shallot
Yield Makes about 1/2 cup
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together the shallots, vinegar, and 1/4 teaspoon fine sea salt; let the mixture stand 10 minutes. Whisk in the mustard, then add the oil in a very slow, thin, steady stream, whisking constantly until the dressing is emulsified. Season with fine sea salt and freshly ground black pepper. DO AHEAD: The vinaigrette can be prepared ahead and refrigerated, in an airtight container, up to 1 week.
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.
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 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
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
More about "the basic perfect vinaigrette recipes"
DRESSING UP: THE PERFECT VINAIGRETTE | FOOD | THE GUARDIAN
1 tbsp red wine vinegar. 2 tbsp vegetable oil. 1 tbsp extra virgin olive oil. 1. Put the salt, mustard and honey into a jar, and mix together into a …
From theguardian.com
Author Felicity CloakeEstimated Reading Time 7 mins
From theguardian.com
Author Felicity CloakeEstimated Reading Time 7 mins
HOW TO MAKE THE PERFECT VINAIGRETTE BY LAUREN BRAUN ...
1 1/2 cup corn or vegetable oil. 1 teaspoon Dijon mustard. salt and pepper, to taste. Combine the vinegar and garlic in a bowl. Let sit for 20 minutes for the flavors to infuse. Remove the garlic from the vinegar. Whisk in the oil and mustard until emulsified. Season to taste with salt and pepper.
From cdkitchen.com
From cdkitchen.com
BASIC VINAIGRETTE RECIPE - SAUCE FANATIC
Basic Vinaigrette Ingredients: The basic formula for vinaigrette is 1 part vinegar to 3 parts oil. For example, use 1 tablespoon of vinegar with 3 tablespoons of oil. If you want to make a larger batch, use ¼ cup of vinegar with ¾ cup of oil. Oil: Be careful when choosing oil since some can be quite overpowering.
From saucefanatic.com
From saucefanatic.com
MAKING A GOOD VINAIGRETTE - COOK'S COUNTRY
Kosher salt manufacturing is done under rabbinical supervision. We often use kosher salt to season meat because it has large crystals, which make it easier to sprinkle evenly. Step One. Kosher salt gets its name from the Jewish practice of koshering meat.
From cookscountry.com
From cookscountry.com
HOW TO MAKE PERFECT HOMEMADE VINAIGRETTE EVERY TIME ...
Step 1: Make the oil and vinegar base and add your herbs. A mason jar full in ingredients with labels on the side that say; chopped fresh herbs, red wine vinegar, and olive oil. Credit: Photographer / Jen Causey, Food Stylist / Emily Nabors Hall. Recipe to try: Lemon-Garlic Vinaigrette. It's up to you what oil you choose.
From eatingwell.com
From eatingwell.com
BASIC VINAIGRETTE RECIPE | QUICK & EASY | VEGKITCHEN
Ingredients. ½ cup extra-virgin olive oil. ¼ to /1/3 cup vinegar good quality - balsamic, apple cider, white or red wine. 1 tablespoon Dijon mustard. 1 tablespoon sugar or agave nectar. 1 teaspoon Italian seasoning. US Customary - Metric.
From vegkitchen.com
From vegkitchen.com
BASIC VINAIGRETTE RECIPE - HUGH ACHESON | FOOD & WINE
Spicy Sesame Vinaigrette: Add 1 tablespoon toasted sesame seeds, 1 tablespoon toasted sesame oil and 1 teaspoon crushed red pepper. Kimchi Vinaigrette: Add 2 tablespoons finely chopped cabbage kimchi.
From foodandwine.com
From foodandwine.com
MAKING VINAIGRETTE: THE MAGIC FORMULA FOR MAKING PERFECT ...
That's when this magic formula will come in handy. All you need to remember when making vinaigrette is this: use one part acid (such as vinegar or lemon juice) to three parts oil. These are the building blocks for any vinaigrette and can be adapted to suit your tastes. If you find the flavor too acidic, just add more oil. Lacking sharpness? Add ...
From finedininglovers.com
From finedininglovers.com
7 BASIC VINAIGRETTE RECIPES - SWEET PEAS AND SAFFRON
red wine. raspberry basil. apple cider. strawberry black pepper. Balsamic Vinaigrette- tangy, rich and slightly sweet; goes well with caprese salad, kale salad, and with berries. White Wine Vinaigrette - neutral and goes with everything; use on spinach salad, quinoa salad, roasted cauliflower salad.
From sweetpeasandsaffron.com
From sweetpeasandsaffron.com
BASIC VINAIGRETTE RECIPE (PLUS 3 ESSENTIAL VARIATIONS ...
Homemade vinaigrette keeps well for 7 to 10 days. If your vinaigrette solidifies somewhat in the fridge, don’t worry about it—real olive oil tends to do that. Simply let it rest at room temperature for 5 to 10 minutes or microwave very briefly (about 20 seconds) to liquify the olive oil again. Whisk to blend and serve.
From cookieandkate.com
From cookieandkate.com
HOW TO MAKE VINAIGRETTE (AND DRESS YOUR SALAD RIGHT) | THE ...
Whisking rapidly and over the entire bottom of the bowl, slowly drizzle in olive oil in a thin, steady stream. The reason you want to go slow is twofold. The first is so that you are able to very rapidly break down large droplets of oil into smaller ones.
From seriouseats.com
From seriouseats.com
YOUR CHEAT SHEET FOR THE PERFECT VINAIGRETTE - CAMILLE STYLES
As you’ll see on the cheat sheet, all of these vinaigrettes follow a simple formula of 2 parts oil + 1 part acid + flavorings & seasonings to taste. It’s a winning combination that works, because it results in a perfectly balanced flavor profile. The oil provides a needed dose of richness to the greens, while the acid keeps it zingy and ...
From camillestyles.com
From camillestyles.com
HOW TO MAKE A PERFECT VINAIGRETTE! - CRAVING CALIFORNIA II ...
Instructions. In a bowl whisk together the lemon juice, shallot, and mustard. While whisking slowly stream in the olive oil until fully emulsified. Season with freshly cracked black pepper. Use right away or store in the refrigerator in a glass jar with a tightly fitting lid.
From cravingcalifornia.com
From cravingcalifornia.com
BASIC VINAIGRETTE RECIPE | LEITE'S CULINARIA
In a Mason jar or container with a lid, combine the drained shallot, olive oil, vinegar, garlic, Dijon, 1/2 teaspoon of salt, and several grinds of black pepper. Seal the jar or container and shake vigorously to emulsify. Taste and, if desired, add a splash more olive oil and some more salt and/or pepper.
From leitesculinaria.com
From leitesculinaria.com
HOW TO MAKE A BASIC VINAIGRETTE - KITCHN
Instructions. Measure all ingredients into a bowl, blender, or jar. Combine the vinaigrette: If using a bowl, use a fork or whisk to rapidly blend the vinaigrette together. If using a jar, top with the lid and shake until the vinaigrette is combined. If using a blender, blend until the vinaigrette is thoroughly combined.
From thekitchn.com
From thekitchn.com
BACK TO BASICS: THE SIMPLE, FOOLPROOF VINAIGRETTE ...
A bowl or small jar. A whisk. Measuring spoons or large glass measuring cup. Good oil. Vinegar of choice. Any allium -- aka something in the onion family.
From abcnews.go.com
From abcnews.go.com
BASIC VINAIGRETTE RECIPE | MYRECIPES
Instructions Checklist. Step 1. Whisk together the lemon juice, honey, and shallot in a small bowl. Slowly add the oil in a thin stream, whisking constantly until emulsified. Season with the salt and pepper. Advertisement.
From myrecipes.com
From myrecipes.com
BASIC VINAIGRETTE RECIPE - BON APPéTIT
Step 1. Whisk shallot, garlic, oil, and vinegar in a small bowl. Season with salt and pepper.
From bonappetit.com
From bonappetit.com
BASIC VINAIGRETTE RECIPE | MYRECIPES
Directions. Instructions Checklist. Step 1. Whisk vinegar, mustard, salt and pepper. Continue to whisk while adding oil in a slow, steady stream until dressing is …
From myrecipes.com
From myrecipes.com
RECIPE: HOW TO COOK: BASIC VINAIGRETTE | WHOLE FOODS MARKET
1 clove garlic or small shallot, finely chopped; 1 teaspoon Dijon mustard; 1/4 cup white or red wine vinegar; 1/2 cup extra-virgin olive oil; 1 tablespoon finely chopped fresh herbs (chives, chervil, parsley or dill); 1/4 teaspoon fine sea salt; 1/8 teaspoon ground black pepper
From wholefoodsmarket.com
From wholefoodsmarket.com
BASIC VINAIGRETTE RECIPES - CREATE THE MOST AMAZING DISHES
GARLIC VINAIGRETTE | BASIC VINAIGRETTE RECIPE | LIFE'S ...
The basic vinaigrette ratio is 1 part vinegar to 3 parts oil. After that your seasonings are all up to you. For this recipe you’ll need: olive oil, vinegar, garlic, stone ground mustard, salt and pepper. I use a garlic stone ground mustard for extra garlic flavor (see above about garlic obsession) but any stone ground mustard will do.
From lifesambrosia.com
From lifesambrosia.com
PERFECT VINAIGRETTE: A FORMULA — STEPH & LOTTIE'S QUEER ...
This post is late, very late. I meant to post it almost a month ago, shortly after Steph & Lottie's Queer Kitchen went live. But then work was busy, and the later the post the grander and more elaborate it had to be. Make it worth the wait, you know? Except that is the exact opposite of wha
From thequeerkitchen.ca
From thequeerkitchen.ca
BASIC VINAIGRETTE RECIPE (PLUS 3 ESSENTIAL VARIATIONS ...
Here's my go-to vinaigrette recipe! So easy and tastes way better than store-bought dressing. This versatile recipe will take your salad to the next level. So easy and tastes way better than store-bought dressing.
From cookieandkates.com
From cookieandkates.com
BASIC VINAIGRETTE RECIPE | EATINGWELL
Instructions Checklist. Step 1. Skewer the garlic clove with the tines of a fork, and use to vigorously blend oil, vinegar (or lemon juice), tea and mustard. Taste and season with salt and pepper. Just before serving, stir in fresh herbs. Advertisement.
From eatingwell.com
From eatingwell.com
BASIC VINAIGRETTE - 1 CUP RECIPE - CUISINART.COM
Instructions. Insert the chopping blade into the food processor; fit onto motor base. Put all ingredients except the oil into the work bowl. Pulse on High to combine, and then run on High until parsley is finely chopped. With machine running, slowly pour the olive oil through the drizzle hole in the food pusher until homogenous, about 45 to 60 ...
From cuisinart.com
From cuisinart.com
6 TIPS FOR MAKING THE PERFECT VINAIGRETTE
Set the bottle down and in seconds, they start to separate again until all the oil is at the top and all the vinegar is at the bottom. Featured Video. The best we can do is encourage them to come together for a little while, which they begrudgingly do, provided we shake, stir, or otherwise mix them up really well.
From thespruceeats.com
From thespruceeats.com
THE ART OF MAKING A PERFECT VINAIGRETTE | THE 100 YEAR ...
Start with the vinegar, some salt, and pepper (I usually start with a pinch of salt and pepper) in the bowl and add just a small amount of olive oil, whisking to incorporate. As the mixture begins to come together, continue to add the olive oil, in a slow steady stream, until the sauce is creamy and blended.
From the100yearlifestyle.com
From the100yearlifestyle.com
HOW TO MAKE A SIMPLE VINAIGRETTE - CANADIAN FOOD FOCUS
The most basic formula for a vinaigrette is one-part vinegar or other acid mixed with 3-4 parts oil. For example a small salad might have 1 Tbsp lemon juice mixed with 3 Tbsp canola oil. Or if making a large batch of salad dressing, it could be 1/4 cup apple cider vinegar mixed with 3/4 cup canola oil. This is the basic acid to oil ratio.
From canadianfoodfocus.org
From canadianfoodfocus.org
BALSAMIC VINAIGRETTE RECIPE - COOKING CLASSY
Balsamic Vinaigrette Recipe Ingredients. 2/3 cup olive oil; 1/3 cup balsamic vinegar; 1 1/2 Tbsp honey; 2 tsp dijon mustard; 1 tsp minced garlic, or 1.5 Tbsp minced shallot; 1/4 tsp (heaping) salt, then more to taste 1/4 tsp black pepper; A Note About Balsamic Vinegar. Every brand of balsamic vinegar has a different level of tartness.
From cookingclassy.com
From cookingclassy.com
HOW TO MAKE A BASIC VINAIGRETTE | ALLRECIPES
The French have decided that the perfect ratio for a vinaigrette is 3 parts oil to 1 part vinegar. For my personal taste, that’s a little too oily — but it’s totally up to you. My simple system is: In a small screw-top jar, place vinegar and a pinch of salt; cover and shake (this helps to dissolve the salt). Then, add olive oil, and shake again. Done. If it separates before you …
From allrecipes.com
From allrecipes.com
SIMPLE VINAIGRETTE RECIPE - SERIOUS EATS
Why this recipe works: A 3-to-1 ratio of oil to vinegar makes for a perfectly smooth, thick emulsion. Dijon mustard helps emulsify the oil and vinegar/water while shallots add mild sweetness. *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition ...
From seriouseats.com
From seriouseats.com
You'll also love