Marthas Favorite Vinaigrette And Variations Recipes

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.

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.)

MARTHA STEWART'S ADD-ON VINAIGRETTE DRESSING

Steps:

• In a small bowl, whisk together vinegar, mustard, salt, pepper, and a pinch of sugar.
• Slowly add olive oil, whisking until emulsified. Or shake the ingredients in a jar, or whirl them in a blender.
• Variations. For Garlic: Add 1 teaspoon minced garlic or 1/2 clove crushed. For Balsamic: Substitute balsamic vinegar for the wine vinegar. For Lemon Parmesan: Use fresh lemon juice instead of vinegar; add 1/4 cup finely grated Parmesan. For Scallion: Add 3 chopped whole scallions (about 1/4 cup). For Herb: Add 2 tablespoons chopped fresh herbs, such as thyme, parsley, or tarragon. For Blue Cheese: Add 1/2 cup crumbled blue cheese, such as Roquefort.

HEALTHY CLASSIC VINAIGRETTE

Steps:

• In a small bowl, whisk together vinegar, mustard, and shallots. Add olive oil in a slow, steady stream until emulsified. Season with salt and pepper.

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.

10-MINUTE VINAIGRETTE

Steps:

• Whisk together mustard, sugar, and shallot if using. Whisk in vinegar or lemon juice, then oil in a slow, steady stream. Season with salt and pepper.

OUR FAVORITE BALSAMIC VINAIGRETTE

Steps:

• Combine the olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper together in a glass jar with a lid. Replace lid on the jar and shake vigorously until thoroughly combined.

BASIC VINAIGRETTE WITH VARIATIONS

Steps:

• Whisk the garlic cloves, mustard, vinegar, kosher salt, and pepper together in a bowl.
• While whisking, slowly drizzle in the olive oil to emulsify.
• Taste for salt and pepper.
• Variations:.
• Use any other vinegar you have, including red wine vinegar and balsamic.
• Leave out the garlic or add herbs as you like.
• Add 1 teaspoon dried oregano and/or substitute lemon juice for the vinegar for a Greek-like dressing. I would leave out the mustard for this but the dressing will not emulsify as well without it.

MARTHA'S FAVORITE VINAIGRETTE (AND VARIATIONS)

Steps:

• In small bowl, whisk vinegar, mustard, salt, pepper and sugar. Slowly whisk in olive oil, until emulsified. or shake ingredients in a jar. GARLIC: add 1 tsp minced garlic or 1/2 clove crushed BALSAMIC: substitute balsamic vinegar for the wine vinegar LEMON PARMESAN: use fresh lemon juice instead of vinegar, add 1/4 cup finely grated Parmesan SCALLION: add 3 chopped whole scallions (about 1/4 cup) HERB: add 2 tablespoons chopped fresh herbs, such as thyme, parsley or tarragon BLUE CHEESE: add 1/2 cup crumbled blue cheese, such as Roquefort