Creamy Dijon Vinaigrette

CREAMY DIJON VINAIGRETTE



Creamy Dijon Vinaigrette image

Recipe From epicurious.com

Provided by Coby Ming

Categories     Mustard     Vegetarian     Quick & Easy     Salad Dressing     Vinegar     Healthy     Honey     Bon Appétit

Yield Makes 3/4 cup

Number Of Ingredients: 8

1/4 cup good-quality red or white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 teaspoon kosher salt
1/2 garlic clove
1/2 cup vegetable oil
2 tablespoons extra-virgin olive oil
Freshly ground black pepper

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 DIJON DRESSING



Creamy Dijon Dressing image

"Even those who don't like low-fat dressings will love this smooth tangy salad topper," assures Genise Krause of Sturgeon Bay, Wisconsin. "Fat-free mayonnaise makes it creamy, and a blend of honey, orange juice and Dijon mustard gives wonderful flavor."

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Lunch

Time 5m

Yield 1-2/3 cups.

Number Of Ingredients: 7

1/2 cup Dijon mustard
1/2 cup fat-free mayonnaise
1/2 cup orange juice
1/4 cup honey
2 tablespoons cider vinegar
1/4 teaspoon celery salt
Salad greens and vegetables of your choice

Steps:

  • In a blender or food processor, combine the first six ingredients; cover and process until smooth. Serve over greens and vegetables. Store in the refrigerator. Shake before serving.


CREAMY VINAIGRETTE



Creamy Vinaigrette image

Recipe From foodnetwork.com

Provided by Ina Garten

Categories     condiment

Time 5m

Yield 2 servings

Number Of Ingredients: 8

1/2 cup good olive oil
1 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon honey
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon minced shallot
4 ounces (5 cups) mesclun mix

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.


GREEN SALAD WITH CREAMY MUSTARD VINAIGRETTE



Green Salad with Creamy Mustard Vinaigrette image

Recipe From foodnetwork.com

Provided by Ina Garten

Time 10m

Yield 6 to 8 servings

Number Of Ingredients: 8

3 tablespoons Champagne vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon minced fresh garlic
1 extra-large egg yolk*, at room temperature (see Note)
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup good olive oil
Salad greens or mesclun mix for 6 to 8 people

Steps:

  • In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt, and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Toss the greens with enough dressing to moisten and serve immediately.
  • Note: If you're worried about raw egg, just omit it.


CREAMY SHALLOT AND PARSLEY VINAIGRETTE



Creamy Shallot and Parsley Vinaigrette image

This creamy vinaigrette is the perfect accompaniment to any power salad. Also add it to steak, chicken, or pork as a guilt-free condiment. For best food-safety practices, refrigerate vinaigrette (for up to 5 days) after 1 to 2 hours at room temperature.

Recipe From allrecipes.com

Provided by Mike Karam

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

Time 10m

Yield 12

Number Of Ingredients: 9

⅓ cup Champagne vinegar
¼ cup chopped fresh parsley
½ shallot, chopped
½ tablespoon Dijon mustard
1 clove garlic
2 teaspoons salt
1 pinch ground black pepper to taste
1 large egg yolk
⅔ cup extra-virgin olive oil, or more to taste
Calories119.6 calories
Carbohydrate0.7 g
Cholesterol17.1 mg
Fat12.8 g
Fiber0.1 g
Protein0.3 g
SaturatedFat1.9 g
Sodium405.6 mg
Sugar0.1 g

Steps:

  • Combine vinegar, parsley, shallot, mustard, garlic, salt, and pepper in a blender. Add egg yolk. Blend together for 30 seconds to 1 minute. Keep the blender running as you add olive oil in a long, steady stream. Continue to blend until fully emulsified. Serve immediately.




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