Herb Mustard Vinaigrette Recipes

HERB VINAIGRETTE

Herb Vinaigrette image

Provided by Food Network Kitchen

Time 10m

Yield About 1 cup

Number Of Ingredients 6

Ingredients

1/4 cup white wine or champagne
1 to 3 teaspoons Dijon mustard
1 teaspoon kosher salt
Freshly ground black pepper to taste
2/3 cup extra-virgin olive oil
2 tablespoons minced herbs, such as tarragon, chives, and/or parsley

Steps:

In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper. Gradually whisk in the oil. Whisk in the herbs. Use immediately or store, covered, in the refrigerator for 2 days.

MUSTARD VINAIGRETTE

Mustard Vinaigrette image

This spicy honey-mustard dressing is an easy and versatile dressing for almost any salad!

Provided by sal

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 5m

Yield 12

Number Of Ingredients 8

Ingredients

½ cup white vinegar
1 tablespoon honey
1 tablespoon prepared Dijon-style mustard
½ teaspoon ground black pepper
2 teaspoons salt
2 teaspoons minced garlic
1 cup vegetable oil
4 drops hot sauce

Steps:

In a small bowl, whisk together the vinegar, honey, mustard, pepper, salt, garlic, oil and hot sauce until thoroughly combined. Chill until serving.

Nutrition Facts : Calories 168.4 calories, Carbohydrate 1.9 g, Fat 18.2 g, SaturatedFat 2.8 g, Sodium 421 mg, Sugar 1.4 g

HERB MUSTARD VINAIGRETTE

Herb Mustard Vinaigrette image

A really simple yet tasty herb vinaigrette to go on a slice of bread or a salad of your choosing. Recipe obtained from a local bread shop.

Provided by Topher

Categories Savory

Time 3m

Yield 1 container, 1 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/4 cup finely chopped basil
2 tablespoons chives, chopped
1 teaspoon oregano, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

Combine all ingredients.
Mix together.
Serve with bread as a dip or spread or even as a salad dressing.

Nutrition Facts : Calories 489.1, Fat 54.3, SaturatedFat 7.5, Sodium 1220.9, Carbohydrate 2, Fiber 1.1, Sugar 0.3, Protein 0.8

GRILLED SALMON AND MUSTARD HERB VINAIGRETTE

Grilled Salmon and Mustard Herb Vinaigrette image

Provided by Food Network

Time 25m

Yield 1 serving

Number Of Ingredients 13

Ingredients

4 ounces salmon
Olive oil
3/4 ounce Herb Vinaigrette, recipe follows
2 ounces mesclun greens
3 ounces chickpeas
1.5 ounces cucumber slices
12 ounces orange segments
1/2 each shredded scallion
2 sprigs dill leaves
1/4 teaspoon mustard
1/4 teaspoon olive oil
1/4-ounce red wine vinegar
Salt and pepper

Steps:

Preheat a grill.
Lightly coat the salmon with oil and grill to desired doneness.
Lightly toss the dressing with greens, chickpeas, and cucumbers and place on a plate. Place the salmon on top. Arrange the orange segments around artistically and then sprinkle with scallions.
Lightly chop the dill leaves and place in a bowl. Whisk in mustard and olive oil. Then add red wine vinegar and a pinch of black pepper and salt.

MUSTARD AND HERB VINAIGRETTE

Mustard and Herb Vinaigrette image

The prominent ingredients here--mustard, fresh herbs, and white wine vinegar--are ideal candidates for all sorts of vinaigrette experimentation.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 6

Ingredients

1 teaspoon Dijon mustard
1/2 teaspoon minced garlic
2 tablespoons white-wine vinegar
1/4 cup extra-virgin olive oil
1/4 cup chopped mixed herbs, such as tarragon, chives, and cilantro)
Salt and pepper

Steps:

Combine mustard, garlic, and vinegar. Slowly whisk in olive oil. Mix in herbs. Season with salt and pepper.

CITRUS-HERB VINAIGRETTE

Citrus-Herb Vinaigrette image

This combination of citrus and herbs make a smooth, sweet, and sour type of vinaigrette welcome on all types of salads. It can also be used to enhance steak or chicken sandwiches. Enjoy!

Provided by Brent BeSaw

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 20m

Yield 24

Number Of Ingredients 15

Ingredients

¼ cup red wine vinegar
¼ cup fresh orange juice
2 shallots, chopped
2 tablespoons fresh lemon juice
2 tablespoons honey
2 tablespoons chopped fresh parsley
2 tablespoons minced fresh ginger
1 ½ tablespoons Dijon mustard
1 tablespoon fresh lime juice
1 tablespoon soy sauce
1 tablespoon fresh thyme
1 jalapeno pepper, seeded and chopped - or to taste
1 teaspoon chopped fresh dill
1 ½ cups grapeseed oil
salt and ground black pepper to taste

Steps:

Blend vinegar, orange juice, shallots, lemon juice, honey, parsley, ginger, Dijon mustard, lime juice, soy sauce, thyme, jalapeno pepper, and dill on high in a blender until smooth. Slowly pour grapeseed oil through the small opening in the blender's lid while the blender is running until fully incorporated; season with salt and black pepper.

Nutrition Facts : Calories 133.2 calories, Carbohydrate 3.2 g, Fat 13.6 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 1.3 g, Sodium 61.9 mg, Sugar 1.9 g

GREEN SALAD WITH MUSTARD-HERB VINAIGRETTE

Green Salad with Mustard-Herb Vinaigrette image

Categories Salad Mustard Summer Tarragon Chive Parsley Lettuce Gourmet

Number Of Ingredients 6

Ingredients

1 teaspoon white-wine vinegar
1 1/2 teaspoons Dijon mustard
1 tablespoon fat-free chicken broth
1 tablespoon extra-virgin olive oil
2 tablespoons finely chopped mixed fresh herbs such as chives, tarragon, and parsley
1 head Boston lettuce (1/2 lb), leaves separated and torn into bite-size pieces

Steps:

Whisk together vinegar, mustard, and broth in a large bowl, then add oil in a stream, whisking until emulsified. Season with salt and pepper and whisk in mixed herbs.
Add lettuce and toss with vinaigrette.

HERBFARM VINAIGRETTE

Herbfarm Vinaigrette image

Provided by Jerry Traunfeld

Categories Sauce Herb Mustard No-Cook Quick & Easy Salad Dressing Vinegar Spring Shallot

Yield Makes 1 generous cup

Number Of Ingredients 7

Ingredients

1/4 cup red wine vinegar or aged sherry vinegar
2 tablespoons balsamic vinegar
1 tablespoon coarsely chopped shallot
2 teaspoons Dijon mustard
1/2 teaspoon salt
Freshly ground black pepper to taste
3/4 cup mild extra-virgin olive oil

Steps:

Purée all the ingredients except the oil in a blender or food processor or with a hand-held immersion blender. With the machine running, pour in the olive oil in a steady stream. If you are not going to use the dressing within a few hours, store it tightly covered in the refrigerator; it will keep for several weeks. Bring it to room temperature and shake or whisk it well before you dress the salad.
Variations
Use an herb-infused vinegar in place of the red wine vinegar.
Herb Substitutions
Blend any of the following into the dressing: 1 to 2 tablespoons coarsely chopped English or lemon thyme, lovage, mint, oregano, marjoram, or French tarragon; 2 to 4 tablespoons coarsely chopped basil, dill, chervil, or chives; or 2 teaspoons fresh fennel seeds.

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