Vanilla Bean Vinaigrette Recipes

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VANILLA VINAIGRETTE



Vanilla Vinaigrette image

Here's a unique and tasty vinaigrette I found in a McCormick's ad. It is especially good on green salads with strawberries, apples, pears, etc.

Provided by SharleneW

Categories     Salad Dressings

Time 5m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 8

3/4 cup olive oil
1/3 cup white wine vinegar
1 tablespoon water
1 tablespoon tarragon leaf
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon sugar
1 tablespoon pure vanilla extract

Steps:

  • Combine all ingredients.
  • mix well.

FRESH VANILLA BEAN VINAIGRETTE



Fresh Vanilla Bean Vinaigrette image

Make and share this Fresh Vanilla Bean Vinaigrette recipe from Food.com.

Provided by Dancer

Categories     Sauces

Time 17m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 vanilla bean, split lengthwise and seeds scraped
3/4 cup extra-virgin olive oil
4 tablespoons champagne vinegar
1 tablespoon hot water
1 1/2 tablespoons honey (to taste)
1/2 teaspoon dried tarragon
1/4 teaspoon salt
fresh ground pepper

Steps:

  • Place the oil, vanilla bean pods and seeds into a small sauce pan over medium heat.
  • Bring the oil up to a low simmer, and then remove from heat and let stand at least 1 hour to infuse the vanilla flavor.
  • Strain the oil through a fine sieve to remove the vanilla pod (the seeds will remain in the oil). Cool completely.
  • Combine all ingredients except the oil in a small immersion blender or food processor, pulsing until the mixture is completely blended and smooth. Slowly add the oil while blending until the mixture is completely emulsified. Transfer to a small bowl or squeeze bottle and chill before dressing salad.

VANILLA BEAN VINAIGRETTE



VANILLA BEAN VINAIGRETTE image

Categories     Bean

Yield 4 Servings

Number Of Ingredients 17

Vanilla Bean Vinaigrette
by THE GILDED FORK
Makes 3-4 servings
Ingredients
1 vanilla bean, split lengthwise and seeds scraped
¾ cup extra-virgin olive oil
4 tablespoons Champagne vinegar
1 tablespoon hot water
1 ½ tablespoons honey (or to taste)
½ teaspoon dried tarragon
¼ teaspoon salt
fresh ground pepper
Equipment
Immersion blender or small food processor
Fine mesh sieve
Service
Build salad as desired, then toss or drizzle with 1-2 tablespoons of vinaigrette.

Steps:

  • Preparation Place the oil, vanilla bean pods and seeds into a small sauce pan over medium heat. Bring the oil up to a low simmer, and then remove from heat and let stand at least 1 hour to infuse the vanilla flavor. Strain the oil through a fine sieve to remove the vanilla pod (the seeds will remain in the oil). Cool completely. Combine all ingredients except the oil in a small immersion blender or food processor, pulsing until the mixture is completely blended and smooth. Slowly add the oil while blending until the mixture is completely emulsified. Transfer to a small bowl or squeeze bottle and chill before dressing salad. [Chef's Notes: If you can't find a vanilla bean, feel free to substitute 1 teaspoon of pure vanilla extract. The dressing will keep well refrigerated in a sealed container for 3-4 weeks.]

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