Basicvinaigrette 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.

BASIC VINAIGRETTE

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.

SIMPLE VINAIGRETTE

Steps:

• Set a medium bowl on a kitchen towel shaped like an "O" (this helps keep the bowl steady while whisking). Whisk together the vinegar, mustard, garlic, 1 1/4 teaspoons salt and a few grinds of pepper in the bowl. Slowly drizzle in the oil while whisking continuously until the mixture is combined and blended well. Use right away, or refrigerate in a sealed container for up to 3 days.

BASIC VINAIGRETTE

Steps:

• In a small glass bowl whisk together lemon juice, honey, and shallots.
• Still whisking, slowly add the oil in a thin stream.
• Whisk constantly until the dressing is emulsified and season with salt and pepper.

BASIC VINAIGRETTE

Steps:

• In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper. Gradually whisk in enough oil to make a smooth dressing with a balanced taste. Use immediately or store covered, in the refrigerator, for up to 1 week.

CLASSIC VINAIGRETTE

Steps:

• Put the mustard, vinegar and olive oil in a jar and season. Shake vigorously to mix. Store in a cool place (not the fridge) until ready to use. Use for all your salads or try one of our recipes, right. Vinaigrette will keep for a week.

BASIC VINAIGRETTE

Steps:

• Pour vinegar into a shallow bowl. Whisk in salt.
• Gradually whisk in olive oil. Adding it slowly will help the dressing emulsify. Whisk in the mustard, if using.
• Add a few grinds of black pepper and taste. Add more of whatever you think it needs, a bit at a time. (Too tart? Add oil. Too bland? Add salt and vinegar.)

BASIC 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, if using, and turn machine on and off a few times until shallot is minced within dressing. Taste, adjust seasoning and serve. (This will keep, refrigerated, for a few days.)

BASIC VINAIGRETTE

Steps:

• Whisk all the ingredients to a smooth, slightly thick consistency. If it's too runny, add more olive oil. If it's too thick add a bit of lukewarm water.
• *trick: put all the ingredients in a jar and shake until well mixed.