10 Minute Vinaigrette Recipes

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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



Simple Vinaigrette image

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.

1/4 cup white, red or aged sherry vinegar
2 to 3 teaspoons Dijon mustard
1 small clove garlic, minced
Kosher salt and freshly ground black pepper
3/4 cup extra-virgin olive oil

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



Basic Vinaigrette image

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

2 tablespoons wine vinegar
1/4 teaspoon salt
1/4 cup olive oil
1 teaspoon mustard (optional)
Black pepper

10-MINUTE VINAIGRETTE

Make one batch with white balsamic vinegar for the beet-and-onion salad, and another with lemon juice for the beans and artichokes.

Provided by Martha Stewart

Categories     Quick & Easy Recipes

Time 10m

Yield Makes 1 cup

Number Of Ingredients 6



10-Minute Vinaigrette image

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.

2 teaspoons Dijon mustard
1/4 teaspoon sugar
1 teaspoon minced shallot (optional for vinegar variation)
1/4 cup white balsamic vinegar or fresh lemon juice (from 2 to 3 lemons)
3/4 cups extra-virgin olive oil
Coarse salt and freshly ground pepper

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