Basic Vinaigrette Dressing With Variations 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

Basic Vinaigrette Dressing With 8 Variations image

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.

Ingredients

3 tablespoons oil (I prefer extra-virgin olive oil)
2 tablespoons vinegar (white, cider, wine, ..., not balsamic)
salt
black pepper (I prefer fresh-ground)
basic vinaigrette (use EVOO and red wine vinegar)
1/2 teaspoon minced garlic
1/2 teaspoon italian seasoning
1 pinch crushed red pepper flakes (optional)
basic vinaigrette (use canola or corn oil and cider vinegar)
1 tablespoon crumbled bacon
1/2 tablespoon finely minced onion
1 pinch celery seed (optional)
1/4 teaspoon prepared mustard (optional)
1 -3 teaspoon brown sugar or 1 -3 teaspoon another sweetener, to taste
italian vinaigrette
1 teaspoon prepared mustard (I recommend Dijon or spicy brown)
1 -3 teaspoon honey (optional) or 1 -3 teaspoon another sweetener, to taste (optional)
basic vinaigrette
2 -3 tablespoons sour cream or 2 -3 tablespoons plain yogurt
basic creamy vinaigrette dressing
1 tablespoon grated parmesan cheese
1/8 teaspoon fresh ground black pepper (to taste)
basic creamy vinaigrette dressing
1 garlic clove, put through press
fresh ground black pepper
1 pinch italian seasoning (optional)
3 tablespoons olive oil (I prefer extra-virgin)
3 tablespoons lemon juice
1/2 teaspoon oregano
1/2 teaspoon minced garlic
3 tablespoons oil (I prefer extra-virgin olive oil)
1 tablespoon balsamic vinegar
1/2 teaspoon minced garlic
1 pinch italian seasoning (optional)

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

Classic Vinaigrette image

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.

Ingredients

1/4 cup white wine vinegar
1 to 2 tablespoons Dijon mustard
Kosher salt and freshly ground black pepper
3/4 cup extra-virgin olive oil

HOW TO MAKE VINAIGRETTE SALAD DRESSING

Homemade vinaigrette is so much better than store-bought - and EASY! This recipe yields enough to lightly dress a salad for four. Read the entire post for tons of variations and ideas!

Provided by Kare for Kitchen Treaty

Categories Salad

Time 2m

Number Of Ingredients 12

How to Make Vinaigrette Salad Dressing image

Steps:

Add all of the ingredients to a small mason jar, screw on the lid, and shake until blended. You can also whisk the ingredients together in a bowl or whirr them together in a blender.
Taste and adjust seasonings if desired. Add to salad, toss, and serve.
Keep leftover dressing in a sealed jar in the refrigerator for 2 - 3 days.

Nutrition Facts : ServingSize 2 tablespoons (1/2 recipe), Calories 189 kcal, Sugar 1 g, Sodium 29 mg, Fat 21 g, SaturatedFat 3 g, Carbohydrate 1 g, Protein 1 g

Ingredients

3 tablespoons extra virgin olive oil ((or a more neutral-flavored oil like grapeseed, canola, or vegetable))
1 tablespoon white wine vinegar ((or balsamic, apple cider vinegar, rice, sherry, or other wine vinegar))
Pinch kosher salt
A turn of freshly ground black pepper
1-2 tablespoons fresh chopped herbs
A finely minced garlic clove
2 teaspoons finely minced or grated ginger
2 teaspoons finely chopped shallots, scallions, or onion
2 tablespoons finely grated or crumbled Parmesan ((Pecorino Romano, Gorgonzola, or feta are delicious too))
Pinch of crushed red pepper flakes (or 1 tablespoon horseradish or 1/4 teaspoon Sriracha)
1 teaspoon Dijon mustard
1/2 - 1 teaspoon sugar or honey

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.

Ingredients

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 WITH VARIATIONS

When I don't have the time or inclination to look up a recipe this is the salad dressing I make. I always have all the ingredients and I can change it up to match what I've put in the salad. I keep this in the fridge for up to a week and just bring it to room temperature and whisk again before serving.

Provided by Cookin-jo

Categories Salad Dressings

Time 5m

Yield 10 serving(s)

Number Of Ingredients 6

Basic Vinaigrette With Variations image

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.

Nutrition Facts : Calories 96.8, Fat 10.8, SaturatedFat 1.5, Sodium 180.4, Carbohydrate 0.3, Protein 0.1

Ingredients

2 garlic cloves, minced
1 teaspoon Dijon mustard
3 tablespoons white wine vinegar
1 teaspoon kosher salt (less if using table salt)
1/4 teaspoon pepper
1/2-2/3 cup olive oil