Basic Vinaigrettecitronette Recipes

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

CITRUS VINAIGRETTE

Tart, tangy and citrusy flavors abound in this quick citrus vinaigrette recipe to whisk together any night of the week you've got the good greens to go with it. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Lunch Side Dishes

Time 5m

Yield 1/2 cup.

Number Of Ingredients 5

Citrus Vinaigrette image

Steps:

Place all ingredients in a jar with a tight-fitting lid; shake well. Chill until serving. Just before serving, shake dressing and drizzle over salad.

Nutrition Facts : Calories 53 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 47mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.

Ingredients

1/4 cup orange juice
3 tablespoons red wine vinegar
2 teaspoons honey
1-1/2 teaspoons Dijon mustard
1 tablespoon olive oil

BASIC VINAIGRETTE

When making a vinaigrette with a potent vinegar, like one made from Sherry, use the greater amount of oil.

Provided by Food Network

Categories side-dish

Time 3m

Yield About 1 cup

Number Of Ingredients 5

Basic Vinaigrette image

Steps:

In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper. Gradually whisk in enough oil to make a smooth dressing with a balanced taste. Use immediately or store covered, in the refrigerator, for up to 1 week.

Ingredients

1/4 cup white wine, Champagne, or aged Sherry wine vinegar
2 teaspoons Dijon mustard
1 teaspoon kosher salt
Freshly ground black pepper
2/3 to 3/4 cups extra-virgin olive oil

BASIC VINAIGRETTE/CITRONETTE

Once you master a basic vinaigrette, the variations are virtually endless. For example, a little bit of prepared mustard mixed with the vinegar boosts flavor and allows emulsification. Experiment with different combinations of vinegars and oils - and with adding herbs and spices. To make a citronette, substitute lemon juice for the proportion of vinegar.

Number Of Ingredients 3

Basic Vinaigrette/citronette image

Steps:

Dissolve salt in vinegar; whisk in oil. Since there is nothing in a basic vinaigrette to keep it emulsified, use immediately.

Ingredients

Salt to taste
1 part Vinegar
3 parts oil

BASIC VINAIGRETTE

When making a vinaigrette with a potent vinegar like one made from sherry, use the larger amount of oil.

Provided by Food Network Kitchen

Time 10m

Yield About 1 cup

Number Of Ingredients 5

Basic Vinaigrette image

Steps:

In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper. Gradually whisk in enough oil to make a smooth dressing with a balanced taste. Use immediately or store covered, in the refrigerator, for up to a week.

Ingredients

1/4 white wine, champagne or aged sherry wine vinegar
2 teaspoons Dijon mustard
1 teaspoon kosher salt plus more to taste
Freshly ground black pepper, to taste
2/3 to 3/4 cups extra-virgin olive oil

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

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

Basic Vinaigrette image

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.

Ingredients

1/4 cup white-wine vinegar
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/2 teaspoon pepper
Pinch of sugar
3/4 cup extra-virgin olive oil

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

Classic vinaigrette image

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

Ingredients

2 tsp Dijon mustard
2 tbsp red wine vinegar
6 tbsp light olive oil

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In a liquid measuring cup or bowl, combine all of the ingredients. Stir well with a small whisk or a fork until the ingredients are completely mixed together.
Taste, and adjust as necessary. If the mixture is too acidic, thin it out with a bit more olive oil or balance the flavors with a little more maple syrup or honey. If the mixture is a little blah, add another pinch or two of salt. If it doesn’t have enough zing, add vinegar by the teaspoon.
Serve immediately, or cover and refrigerate for future use. Homemade vinaigrette keeps well for 7 to 10 days. If your vinaigrette solidifies somewhat in the fridge, don’t worry about it—real olive oil tends to do that. Simply let it rest at room temperature for 5 to 10 minutes or microwave very briefly (about 20 seconds) to liquify the olive oil again. Whisk to blend and serve.

Basic Vinaigrettecitronette Recipes

CLASSIC VINAIGRETTE

Ditch the bottled stuff and whisk up a batch of this workhorse vinaigrette.

CITRUS VINAIGRETTE

Tart, tangy and citrusy flavors abound in this quick citrus vinaigrette recipe to whisk together any night of the week you've got the good greens to go with it. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

BASIC VINAIGRETTE

When making a vinaigrette with a potent vinegar, like one made from Sherry, use the greater amount of oil.

BASIC VINAIGRETTE/CITRONETTE

BASIC VINAIGRETTE

When making a vinaigrette with a potent vinegar like one made from sherry, use the larger amount of oil.

SIMPLE VINAIGRETTE

BASIC VINAIGRETTE

Try basic vinaigrette on mixed greens, steamed or boiled vegetables, such as greens beans, asparagus, broccoli, or potatoes.

CLASSIC VINAIGRETTE

This classic dressing is easy to make at home, and stores in the jar for up to a week

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