Vinaigrette Recipes
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.
BASIC VINAIGRETTE
Try basic vinaigrette on mixed greens, steamed or boiled vegetables, such as greens beans, asparagus, broccoli, or potatoes.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 5m
Yield Makes 1 cup
Number Of Ingredients 6
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.
SIMPLE VINAIGRETTE
We followed the standard 3-to-1 oil-to-vinegar ratio for this super simple vinaigrette. For variety, add your favorite dried or chopped fresh herbs. Make a batch at the beginning of the week, and toss a few tablespoons with fresh greens for a quick weeknight salad. But remember that vinaigrette isn't just for salad: You can also use it as a quick sauce for fish or grilled chicken.
Provided by Food Network Kitchen
Categories condiment
Time 5m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Set a medium bowl on a kitchen towel shaped like an "O" (this helps keep the bowl steady while whisking). Whisk together the vinegar, mustard, garlic, 1 1/4 teaspoons salt and a few grinds of pepper in the bowl. Slowly drizzle in the oil while whisking continuously until the mixture is combined and blended well. Use right away, or refrigerate in a sealed container for up to 3 days.
VINAIGRETTE
This is simple to make and delicious, especially if you like garlic.
Provided by Karen Castle
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 5m
Yield 8
Number Of Ingredients 5
Steps:
- In a jar with a tight fitting lid, combine vinegar, oil, garlic, sugar, and salt. Shake well.
Nutrition Facts : Calories 130.4 calories, Carbohydrate 2.2 g, Fat 13.8 g, SaturatedFat 1.8 g, Sodium 581.4 mg, Sugar 1 g
CLASSIC VINAIGRETTE
Ditch the bottled stuff and whisk up a batch of this workhorse vinaigrette.
Provided by Food Network Kitchen
Time 5m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Whisk together the vinegar, mustard and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple turns of freshly ground black pepper.
BASIC VINAIGRETTE
It's hard to imagine five minutes better spent in the kitchen than those making vinaigrette, the closest thing there is to an all-purpose sauce. At its most basic, vinaigrette is acid and oil, salt and pepper, with additional flavors as desired. This standard vinaigrette begins, not surprisingly, with extra-virgin olive oil. To vary the flavor, you could use walnut or hazelnut oil or, if you want to play down the flavor of oil, a neutral oil like grapeseed or canola. It continues with good wine vinegar, which could take you from champagne vinegar to an extra-mild Asian rice vinegar. (Balsamic and sherry vinegars are too dominant for many uses.) Lemon juice is a fine substitute, but because it is less acidic than most vinegars, you will need more of it.
Provided by Mark Bittman
Categories easy, condiments
Time 5m
Yield About 3/4 cup
Number Of Ingredients 5
Steps:
- Combine all ingredients except shallot in a blender and turn on machine; a creamy emulsion will form within 30 seconds. Taste and add vinegar a teaspoon or two at a time until balance tastes right to you.
- Add shallot, if using, and turn machine on and off a few times until shallot is minced within dressing. Taste, adjust seasoning and serve. (This will keep, refrigerated, for a few days.)
Nutrition Facts : @context http, Calories 161, UnsaturatedFat 15 grams, Carbohydrate 0 grams, Fat 18 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 59 milligrams, Sugar 0 grams
BASIC VINAIGRETTE
A basic vinaigrette deserves a permanent spot in every cook's repertoire. Ready in minutes and fine to keep in the fridge for weeks, it can totally change a salad. And it's highly adaptable. Add garlic or tarragon in place of the mustard, or infuse it with other herbs. For a creamy dressing, replace the oil with buttermilk, crème fraîche or mayonnaise. Some chefs even use vegetable purées or nut milks in place of the oil.
Provided by Julia Moskin
Categories easy, quick, salads and dressings
Time 5m
Yield 1/3 cup, enough for a salad serving 4 to 6 people
Number Of Ingredients 5
Steps:
- Pour vinegar into a shallow bowl. Whisk in salt.
- Gradually whisk in olive oil. Adding it slowly will help the dressing emulsify. Whisk in the mustard, if using.
- Add a few grinds of black pepper and taste. Add more of whatever you think it needs, a bit at a time. (Too tart? Add oil. Too bland? Add salt and vinegar.)
Nutrition Facts : @context http, Calories 81, UnsaturatedFat 8 grams, Carbohydrate 0 grams, Fat 9 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 1 gram, Sodium 33 milligrams, Sugar 0 grams
THE BEST VINAIGRETTE IN THE WORLD EVER, EVER
Make and share this The Best Vinaigrette in the World Ever, Ever recipe from Food.com.
Provided by English_Rose
Categories Salad Dressings
Time 40m
Yield 2/3 cup
Number Of Ingredients 8
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.
Nutrition Facts : Calories 1293.4, Fat 141.8, SaturatedFat 19.6, Sodium 1748.5, Carbohydrate 10.6, Fiber 0.3, Sugar 8.6, Protein 0.4
HONEY APPLE CIDER VINAIGRETTE
This is a super easy, super tasty vinaigrette to use on any salad. It's customizable to your own tastes, and uses fairly simple ingredients that are already available in most home pantries.
Provided by Kim
Categories Vinaigrette Dressing
Time 5m
Yield 6
Number Of Ingredients 10
Steps:
- Combine apple cider vinegar, lemon juice, honey, mustard, salt, garlic powder, onion powder, oregano, and pepper in a small jar. Place lid on tightly and shake until ingredients are well combined. Pour in olive oil, and shake jar again to combine.
- Use immediately or keep extra stored in the fridge. Shake jar again before using.
Nutrition Facts : Calories 122 calories, Carbohydrate 2.4 g, Fat 12.3 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.7 g, Sodium 183.8 mg
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.)
LIME VINAIGRETTE
My family and I have been enjoying this lime vinaigrette recipe for so long, I don't even remember where I got it from. Sometimes I add dried basil and anchovy paste to add a little variation to the dressing. -Marian Brown, Mississauga, Ontario
Provided by Taste of Home
Time 10m
Yield 0.5 cup
Number Of Ingredients 7
Steps:
- Place first 6 ingredients in blender. While processing, gradually add oil in a steady stream.
Nutrition Facts : Calories 131 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 156mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
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
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