Base 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.
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.
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
BASE VINAIGRETTE
Provided by Geoffrey Zakarian
Time 5m
Yield 1 cup
Number Of Ingredients 6
Steps:
- In a medium mixing bowl, whisk together the vinegar, shallots and 1 teaspoon water. Slowly stream in the oils while whisking. Season with salt and pepper.
BLUEBERRY VINAIGRETTE
This is a variation of our vinaigrette base recipe. Made from blueberries, balsamic vinegar, and lemon juice, this blueberry vinaigrette offers a unique sweet and tangy flavor to your favorite salads!
Provided by Lindsey Schoenfeld, RDN
Categories Salad
Time 5m
Number Of Ingredients 6
Steps:
- Combine blueberries, vinegar, lemon juice and honey in a blender or food processor.
- Slowly add the oil, blending just until combined.
- Add salt and pepper to taste. Enjoy!
VINAIGRETTE DRESSING
The perfect easy vinaigrette dressing for your everyday salads that comes together in less than 5 minutes! Simple to make with the best sweet and savory flavor.
Provided by Jamielyn Nye
Categories Condiment
Time 5m
Number Of Ingredients 4
Steps:
- Combine the oil, vinegar, honey and mustard in a mason jar.
- Add a pinch of salt and pepper. Shake to combine.
- Serve over your favorite tossed salad. This dressing stays fresh in the refrigerator up to 2 weeks. Shake well before serving.
Nutrition Facts : ServingSize 2 Tablespoons, Calories 173 kcal, Carbohydrate 3 g, Fat 18 g, SaturatedFat 2 g, Sodium 29 mg, Sugar 2 g
LIME VINAIGRETTE
My family and I have been enjoying this lime vinaigrette recipe for so long, I don't even remember where I got it from. Sometimes I add dried basil and anchovy paste to add a little variation to the dressing. -Marian Brown, Mississauga, Ontario
Provided by Taste of Home
Time 10m
Yield 0.5 cup
Number Of Ingredients 7
Steps:
- Place first 6 ingredients in blender. While processing, gradually add oil in a steady stream.
Nutrition Facts : Calories 131 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 156mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
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.)
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- In a liquid measuring cup or bowl, combine all of the ingredients. Stir well with a small whisk or a fork until the ingredients are completely mixed together.
- Taste, and adjust as necessary. If the mixture is too acidic, thin it out with a bit more olive oil or balance the flavors with a little more maple syrup or honey. If the mixture is a little blah, add another pinch or two of salt. If it doesn’t have enough zing, add vinegar by the teaspoon.
- Serve immediately, or cover and refrigerate for future use. 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.
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- With the motor of the blender going slowly (about medium speed), stream in the oil. The emulsion will get quite thick and in order to add all the oil, you may have to turn off the blender to allow the emulsion to fall back on to the blades then turn it back on ON LOW. Then, continue adding the oil, turning up the speed.
- Remember that it is better to taste the vinaigrette with a lettuce leaf to judge whether to add less or more oil.
CLASSIC FRENCH VINAIGRETTE RECIPE
From thespruceeats.com
Estimated Reading Time 3 mins
- Tarragon Mustard Vinaigrette. Tarragon Mustard Vinaigrette is a tangy, spicy dressing with a hint of tarragon's liquorice flavor. It works well with seafood dishes and steamed vegetables.
- Champagne Vinaigrette. Crisp, dry Champagne vinegar provides the perfect base for zesty ginger and lemon in this refined French vinaigrette recipe. It tastes especially good with mild white fish and poultry dishes.
- Blood Orange Vinaigrette. Sweet, juicy blood orange juice blends with garlic and herbs to make a kicky French vinaigrette dressing. Serve it drizzled over mixed greens alongside a rare-cooked filet of beef.
- Maple Walnut Vinaigrette. Maple and walnuts create a sublime French Canadian vinaigrette dressing that is sure to perk up any salad. Serve it with a salad as an accompaniment to a poultry-based stew, or drizzle it over sautéed carrots for a unique vegetable course.
- Herbes de Provence Vinaigrette. A blend of Herbes de Provence turns a classic white wine vinaigrette recipe into a unique and impressive salad dressing.
- Andouille Balsamic Vinaigrette. Smoky, flavorful Andouille sausage sautéed with onions, shallots, and garlic lays the foundation for this scrumptious balsamic vinaigrette dressing.
- Apple Champagne Vinaigrette. Spicy apples and Champagne vinegar blend to make a sophisticated and unique twist on a classic Champagne vinaigrette recipe.
- Sun-Dried Tomato Vinaigrette. Sun-dried tomatoes and classic Provencal flavors combine to make a lovely French vinaigrette dressing. Pair it with a bed of romaine lettuce and grilled snapper.
- Lemon Mustard Vinaigrette. Vinaigrette salad dressing is a tradition in France. This recipe uses lemons, mustard, and tarragon to create a garden-fresh flavor that tastes great with seafood.
- Rosemary White Wine Vinaigrette. White wine vinegar and fragrant rosemary blend with garlic in this rustic French vinaigrette recipe. It has a very versatile flavor that works well with poultry, beef and vegetables.
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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.
- 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.
- Lemon-Anchovy Vinaigrette. A lighter, brighter option for all you Caesar salad lovers. View Recipe.
- Pomegranate Molasses Vinaigrette. Salt will dissolve more easily before the oil is added, so make sure to season at the beginning. View Recipe.
- Sesame-Miso Vinaigrette. If the vibrancy of this dressing fades, perk it back up with more lime juice. View Recipe.
- Cherry Tomato Vinaigrette. Trust us: Your first batch of this condiment will not be your last. View Recipe.
- Toasted Spice Vinaigrette. This assertive dressing is great for the less-is-more summer months. It's all you need on grain salads, steaks, and peak produce.
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- Blend together all ingredients in a blender or with an immersion blender. Store in the fridge for 3-5 days.
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- Add all ingredients to a jar and shake vigorously, until the oil and vinegar have emulsified. Season with additional salt and black pepper, to taste.
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