Mount Vernon Vinaigrette Dressing Recipes
ALL-PURPOSE VINAIGRETTE
Provided by Food Network Kitchen
Time 10m
Yield About 1 cup
Number Of Ingredients 5
Steps:
- 1/4 cup white wine vinegar, balsamic vinegar, red wine vinegar, or aged sherry wine vinegar 2 to 4 teaspoons Dijon mustard 1 teaspoon kosher salt plus more Freshly ground black pepper 2/3 to 3/4 cups extra-virgin olive oil.
MOUNT VERNON VINAIGRETTE DRESSING
Make and share this Mount Vernon Vinaigrette Dressing recipe from Food.com.
Provided by NELady
Categories Salad Dressings
Time 5m
Yield 1 Cup, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Put all ingredients in screw-top jar and shake vigorously.
Nutrition Facts : Calories 247.6, Fat 27.3, SaturatedFat 3.6, Sodium 291.7, Carbohydrate 1.3, Fiber 0.1, Sugar 0.2, Protein 0.2
HEALTHY CLASSIC VINAIGRETTE
Don't ruin your salad by drowning it in dressing, especially the fat-, sodium-, and preservative-laden versions found on most salad bars. For the healthiest option, pack your own.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1 cup
Number Of Ingredients 5
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.
Nutrition Facts : Calories 91 g, Fat 10 g
SAUCE VINAIGRETTE AU VERMOUTH (VERMOUTH VINAIGRETTE FOR SALADS)
Provided by Craig Claiborne And Pierre Franey
Categories condiments, dips and spreads
Time 5m
Yield About one cup
Number Of Ingredients 7
Steps:
- Put the mustard and vinegar in a mixing bowl and add the vermouth while beating with a wire whisk.
- Add the oil gradually, beating vigorously with the whisk. Add the shallots, salt and pepper to taste.
Nutrition Facts : @context http, Calories 518, UnsaturatedFat 45 grams, Carbohydrate 3 grams, Fat 54 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 7 grams, Sodium 262 milligrams, Sugar 1 gram, TransFat 0 grams
CLASSIC VINAIGRETTE
This classic dressing is easy to make at home, and stores in the jar for up to a week
Provided by Good Food team
Categories Buffet, Condiment, Dinner, Lunch, Side dish, Snack, Supper
Time 5m
Yield Easily doubled
Number Of Ingredients 3
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.
Nutrition Facts : Calories 102 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Sodium 0.29 milligram of sodium
BASIC VINAIGRETTE DRESSING WITH 8 VARIATIONS
Bottled salad dressing can be convenient but its expensive and often full of salt, sugar, and chemical additives. Making your own is simple and allows you to customize the seasonings to suit whatever meal you are preparing. The amounts given make about 1/4 cup and can be expanded infinitely for larger salads. It can be made several days ahead and kept in the fridge. Sorry about the slightly odd way of putting the ingredients for the creamy dressing variations. The recipe editor is picky about what it will accept.
Provided by 3KillerBs
Categories Salad Dressings
Time 15m
Yield 1/4 cup
Number Of Ingredients 34
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.
MARTHA'S FAVORITE VINAIGRETTE
This easy vinaigrette is made with a handful of pantry-friendly ingredients and comes together with just a few shakes of a mason jar! The possibilities using this versatile dressing go way beyond the salad bowl; it's also great for drizzling over dishes like rice pilaf, steamed green beans, and even mains like baked chicken or fish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 5m
Yield Makes 1 cup
Number Of Ingredients 6
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.)
MAILLE® VINAIGRETTE DRESSING
Homemade vinaigrette with mustard, balsamic vinegar and a touch of lemon is perfect over fresh salad greens and your choice of other add-ins like cheese, nuts, or fruit.
Provided by Maille
Categories Trusted Brands: Recipes and Tips Maille®
Yield 6
Number Of Ingredients 5
Steps:
- Mix Maille® Old Style or Honey Dijon Mustard, balsamic vinegar, lemon juice and a pinch of salt until well blended.
- Pour in oil, little by little, and mix until well blended. Add salt and pepper to taste. Serve over your favorite salad mix. Add a tasty cheese, some pecans, grapes or apple slices.
Nutrition Facts : Calories 68.9 calories, Carbohydrate 1.3 g, Fat 7 g, SaturatedFat 0.9 g, Sodium 48.5 mg, Sugar 0.8 g
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- With a fork, mash the egg yolks. Add the salt and mustard, stirring together until completely blended. Stir in the vinegar, mixing well.
- Gradually add the olive oil, a small amount at a time, whisking continuously to emulsify the dressing.
- Cover and refrigerate the dressing until ready to use. Store in an airtight container in the refrigerator for up to 3 weeks.
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