Versatile Vinaigrette Recipes

MARTHA'S FAVORITE VINAIGRETTE

Martha's Favorite Vinaigrette image

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

Ingredients

1/4 cup white wine or rice wine vinegar
1 tablespoon Dijon mustard
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
Pinch of granulated sugar
3/4 cup extra-virgin olive oil

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.)

VERSATILE VINAIGRETTE

Versatile Vinaigrette image

Basic salad dressing that you can easily customize with herbs, citrus juice, spices... From Cooking Light.

Provided by Vino Girl

Categories Salad Dressings

Time 11m

Yield 1 cup, 8 serving(s)

Number Of Ingredients 7

Ingredients

1 cup vegetable broth
2 teaspoons cornstarch
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper

Steps:

Combine broth and cornstarch in a small saucepan, stirring with a whisk.
Bring broth mixture to a boil over medium heat; cook 1 minute, stirring constantly.
Remove from heat, and stir in the remaining ingredients.
Cover and chill.
Stir before using.
Dressing can be stored in the refrigerator for up to a week.

Nutrition Facts : Calories 29.9, Fat 1.9, SaturatedFat 0.3, Cholesterol 0.3, Sodium 174, Carbohydrate 2.8, Fiber 0.1, Sugar 0.9, Protein 0.4

VERSATILE VINAIGRETTE

Versatile Vinaigrette image

A basic vinaigrette can be quickly made with only a few key ingredients found in the pantry.

Yield yields 1 1/3 cups

Number Of Ingredients 6

Ingredients

1/3 cup vinegar or lemon juice
1/2 teaspoon salt
1 teaspoon Dijon mustard
1 garlic clove, pressed
1/4 teaspoon black pepper
1 cup olive oil (extra-virgin is nice)

Steps:

Either whisk together all of the ingredients or whirl them in a blender for a few seconds.
Vinaigrette will keep in the refrigerator for weeks. When cold, the oil tends to become milky-looking, partially solidified, so remove the dressing from the refrigerator and let it sit at room temperature for 15 to 20 minutes before serving.
Add fresh or dried herbs. Whisk in 1 to 2 tablespoons of minced fresh dill, chives, tarragon, thyme, basil, mint, or marjoram, or 1/2 to 1 teaspoon of dried. For the best flavor, allow dried herbs to steep in the vinaigrette for at least half an hour.
Add 2 tablespoons of toasted pecans. Purée all of the ingredients in a blender for about 30 seconds, until smooth and thick. (In this vinaigrette, we especially like balsamic vinegar or red or white wine vinegar.)

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