Basic Vinaigrette Dressing With 8 Variations Recipes

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BASIC VINAIGRETTE WITH VARIATIONS



Basic Vinaigrette With Variations image

When I don't have the time or inclination to look up a recipe this is the salad dressing I make. I always have all the ingredients and I can change it up to match what I've put in the salad. I keep this in the fridge for up to a week and just bring it to room temperature and whisk again before serving.

Provided by Cookin-jo

Categories     Salad Dressings

Time 5m

Yield 10 serving(s)

Number Of Ingredients 6

2 garlic cloves, minced
1 teaspoon Dijon mustard
3 tablespoons white wine vinegar
1 teaspoon kosher salt (less if using table salt)
1/4 teaspoon pepper
1/2-2/3 cup olive oil

Steps:

  • Whisk the garlic cloves, mustard, vinegar, kosher salt, and pepper together in a bowl.
  • While whisking, slowly drizzle in the olive oil to emulsify.
  • Taste for salt and pepper.
  • Variations:.
  • Use any other vinegar you have, including red wine vinegar and balsamic.
  • Leave out the garlic or add herbs as you like.
  • Add 1 teaspoon dried oregano and/or substitute lemon juice for the vinegar for a Greek-like dressing. I would leave out the mustard for this but the dressing will not emulsify as well without it.

Nutrition Facts : Calories 96.8, Fat 10.8, SaturatedFat 1.5, Sodium 180.4, Carbohydrate 0.3, Protein 0.1

BASIC VINAIGRETTE



Basic Vinaigrette image

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

1/4 cup white-wine vinegar
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/2 teaspoon pepper
Pinch of sugar
3/4 cup extra-virgin olive oil

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.

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