House Vinaigrette 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.

HOUSE VINAIGRETTE

Steps:

• In a bowl whisk together vinegars, mustard, sea salt, and white pepper until mustard is incorporated. In a very slow stream whisk in olive oil and then corn oil and whisk until emulsified. Vinaigrette keeps, covered and chilled, 1 week.

HOUSE VINAIGRETTE

Steps:

• Combine the mustard and vinegar in a blender and blend at medium speed for about 15 seconds. With the machine running, slowly drizzle in 1/2 cup of the oil. Don't be tempted to add all the oil to the blender or the vinaigrette will become too thick. It should be very creamy.
• Transfer the vinaigrette to a small bowl and, whisking constantly, slowly stream in the remaining 1 cup oil. (The dressing can be refrigerated for up to 2 weeks. Should the vinaigrette separate, use a blender or immersion blender to re-emulsify it.)

ITALIAN VINAIGRETTE

Steps:

• Combine the vinegar, mustard, oregano, garlic, sugar, 1/2 teaspoon salt and a few grinds of pepper in a jar. Cover and shake until combined. Add the olive oil, cover and shake again until smooth. (The dressing will keep, refrigerated, up to 1 week.)

VINAIGRETTE

Steps:

• In a jar with a tight fitting lid, combine vinegar, oil, garlic, sugar, and salt. Shake well.

MARTHA'S FAVORITE VINAIGRETTE

Steps:

• Place all ingredients in a jar with a tight-fitting lid. Secure lid and shake vigorously until thickened. Refrigerate up to 3 days (shake vigorously before each use.)

THE BEST VINAIGRETTE IN THE WORLD EVER, EVER

Steps:

• Combine all the ingredients in a jam jar, make sure the lid is on tightly, and shake the living daylights out of it.
• Leave it to sit for at least half an hour before serving to allow the garlic to infuse.

ITALIAN VINAIGRETTE

Steps:

• Place the first 11 ingredients in a blender. Cover and process until pureed. While processing, gradually add oil in a steady stream. Refrigerate leftovers.

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.