Creamy Vinaigrette Recipes

CREAMY VINAIGRETTE FOR SALADS

Steps:

• Combine the mustard, salt and pepper, and vinegar. Whisk in the cream. Gently stir in the olive oil. Stir in the chervil. Unlike standard vinaigrette, creamy vinaigrette is relatively stable and will keep in the refrigerator for up to 5 days or so.

CREAMY VINAIGRETTE

Steps:

• In a small bowl, whisk together the oil, vinegar, mustard, honey, salt, pepper and shallots until the vinaigrette is emulsified.
• Toss the greens with enough dressing to moisten and serve immediately.

CREAMY BALSAMIC VINAIGRETTE

Steps:

• Blend olive oil, balsamic vinegar, mayonnaise, water, garlic, Dijon mustard, and brown sugar together in a blender or in a cup using an immersion blender until smooth. Season with salt and black pepper.

CREAMY VINAIGRETTE

Steps:

• Measure vinegar (or lemon juice) and mustard (or mayonnaise) into a 2-cup measuring cup. With a small whisk, stir in garlic, a big pinch of salt and a few grinds of pepper. Measure oil in another cup. Slowly whisk oil into mixture, first in droplets, then in a slow, steady stream to make an emulsified vinaigrette.

CREAMY VINAIGRETTE

Steps:

• Combine all ingredients except shallot in a blender and turn on machine; a creamy emulsion will form within 30 seconds. Taste and add vinegar a teaspoon or two at a time until balance tastes right to you.
• Add shallot and turn machine on and off a few times until shallot is minced within dressing. Taste, adjust the seasoning and serve.

CREAMY BALSAMIC VINAIGRETTE

Steps:

• Whisk: Whisk together all ingredients in a small bowl until fully combined and creamy. You can also blend everything together in a blender or with an immersion blender.
• Store: Store leftovers in an airtight container in the refrigerator for up to five days. If any separation occurs during storage, simply whisk or blend for a few seconds before serving.

CREAMY GARLIC BASIL VINAIGRETTE :: GLUTEN-FREE, GRAIN-FREE, DAIRY-FREE, REFINED SUGAR-FREE, REAL FOOD, PALEO

Steps:

• Rinse your basil and place in the blender. You can remove the stems, but I never do.
• Peel your garlic cloves and place in blender.
• Peel your shallot and cut into quarters. Add to blender.
• Add the rest of your ingredients to the blender.
• Puree for 15-30 seconds or until the mixture is smooth and creamy.
• Store in an airtight container in the fridge. Will keep for 4-6 days.

CREAMY ORANGE VINAIGRETTE

Steps:

• Toast cumin in a dry small skillet over high heat until fragrant, about 1 minute. Finely grind with a mortar and pestle or in a spice grinder.
• Zest orange; set zest aside. Cut pith from orange. Working over a bowl to catch juices, cut orange segments from membrane, letting them fall into bowl. Squeeze any remaining juice from membrane into bowl. Remove segments, and coarsely chop; return to bowl.
• Whisk together mustard, honey, vinegar, 1 teaspoon salt, and cumin. Pour in oil in a slow, steady stream, whisking until emulsified. Whisk in orange flesh, juice, zest, and the cream; whisk until thickened. Season with salt and pepper.

CREAMY DIJON VINAIGRETTE

Steps:

• Pulse 1/4 cup good-quality red or white wine vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey, 1/2 teaspoon kosher salt, and 1/2 garlic clove in a blender to combine. With motor running, slowly add 1/2 cup vegetable oil, then 2 tablespoons extra-virgin olive oil. Season to taste with salt and freshly ground black pepper.

CREAMY VINAIGRETTE DRESSING

Steps:

• Combine all ingredients and whisk until well combined. The flavor improves if you refrigerate for a while before using.

RECIPE: CREAMY BALSAMIC VINAIGRETTE

Steps:

• Blend together the oil, vinegar, mayonnaise/yogurt, garlic, mustard, and maple syrup/honey until smooth. Season to taste with salt and pepper.

CREAMY LEMON VINAIGRETTE

Steps:

• This creamy lemon vinaigrette has 6 ingredients and some water to thin it out. Sweet white vinegar pairs so well with the tart lemon but any vinegar can be used to make this vinaigrette. You can substitute with plain white vinegar, apple cider vinegar or even champagne vinegar. For added sweetness add just a bit of sugar, honey or maple syrup. Though dijon is my personal favorite, any mustard that you like or have on hand will work! As this is a lemon forward dressing, I highly recommend going with the real thing - fresh lemons!
• To your food processor or blender, add all of the ingredients and blend until well combined. Taste and adjust seasoning by adding a bit more salt, pepper, and/or lemon juice if needed.
• It is best to store this vinaigrette in a jar that has an air-tight lid. Store the creamy lemon vinaigrette in the refrigerator for up to 2 weeks! As it sits, the oil will separate and harden a bit. Simply give the jar a shake to re-emulsify or pour it back into your blender for a quick blend.