Creamy Vinaigrette Dressing Recipes

BASIC VINAIGRETTE DRESSING WITH 8 VARIATIONS

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.

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 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:

• 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 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 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 RASPBERRY VINAIGRETTE

Steps:

• Heat the raspberries and 1 tablespoon of water in a small saucepan over medium heat, covered.
• After a couple of minutes, juices will begin seeping out of the raspberries. Use a fork to mash the raspberries and allow the mixture to come to a gentle boil.
• Remove the cover from the saucepan and allow the mixture to gently bubble for a couple of minutes, ensuring the raspberries are completely softened. Add the honey and stir to combine.
• Pour the raspberry mixture into a bowl or container and place it in the refrigerator until completely cold.
• Using a fine strainer, strain the raspberry mixture into a bowl, separating the pulp from the syrup. Press the raspberry pulp into the strainer to get out as much liquid as possible. Save the raspberry pulp for a smoothie or to put on ice cream later, and use the raspberry syrup for this dressing.
• In a small blender (I used my magic bullet), combine all of the ingredients, including the raspberry syrup. Blend until completely combined and creamy. If you don't have a blender, you can whisk all of the ingredients together in a bowl vigorously.
• Serve on your favorite salads!

CLASSIC CREAMY ITALIAN SALAD DRESSING

Steps:

• Add all ingredients to a large mason jar and shake very well until combined. Store in the fridge for a few hours before serving, or serve immediately over your favourite garden salad.
• Shake well before serving.
• If the dressing is too thick, simply add water one teaspoon at a time to thin it out to the desired consistency.

CREAMY BALSAMIC DRESSING

Steps:

• With the bottom of a glass jar or side of a knife, lightly crush the garlic clove.
• To a 8-oz mason jar, add the crushed garlic clove, salt, mustard, and honey (or maple syrup), using a fork or small whisk to combine.
• Add the balsamic vinegar and water, add the lid, and shake vigorously until the salt has dissolved and all the ingredients are combined.
• Add the mayonnaise and pepper. Using a fork or small whisk, stir the mayo into the balsamic mixture. Add the lid, and shake vigorously until the dressing has emulsified and there are no clumps of mayo. Taste and add additional salt or pepper if desired.
• Remove the garlic clove, discard, or set aside for another use.
• Store, refrigerated, for up to 5 days. To use, allow to come to room temperature, and shake well to recombine.

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.

CREAMY VINAIGRETTE DRESSING

Steps:

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