Dijon Vinaigrette Recipe Ina Garten

MAPLE-DIJON VINAIGRETTE

Steps:

• Whisk together the maple syrup, mustard and cider vinegar in a large bowl. Whisk in the olive oil in a slow, steady stream until the vinaigrette emulsifies and thickens.
• Toss the mixed greens with the vinaigrette and serve.

CLASSIC DIJON VINAIGRETTE

Steps:

• In a small bowl, whisk together the mustard and the vinegar. Slowly whisk in the olive oil to make an emulsion. Season with salt and pepper.

GREEN SALAD WITH CREAMY MUSTARD VINAIGRETTE

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.

VINAIGRETTE FOR GREEN SALAD

Steps:

• In a small bowl, whisk together the mustard, garlic, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
• Place the salad greens in a medium bowl and add enough dressing to moisten. Sprinkle with a little extra salt and pepper, if desired, and serve immediately.

LEMON VINAIGRETTE

Steps:

• In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.

GREEN SALAD WITH MUSTARD VINAIGRETTE

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.
• Note: If you're worried about raw egg, eliminate it from the recipe.
• *RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

CREAMY MUSTARD VINAIGRETTE BY INA GARTEN (BAREFOOT CONTESSA)

Steps:

• In a small bowl, whisk together the vinegar, mustard, garlic, salt and pepper (and egg yolk if using).
• While whisking, slowly add the olive oil until the vinaigrette is emulsified.
• Toss salad with enough dressing to moisten and serve immediately.

LEMON VINAIGRETTE

Steps:

• Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.

VINAIGRETTE FOR GREEN SALAD (INA GARTEN)

Steps:

• In a small bowl, whisk together the mustard, garlic, vinegar, teaspoon of salt, and 1/2 teaspoon of pepper.
• While whisking, slowly add the olive oil until the vinaigrette is emulsified.
• Place the salad greens in a medium bowl and add enough dressing to moisten.
• Sprinkle with a little extra salt and pepper if desired and serve immediately.