Mexican Vinaigrette Sauce Recipes
MEXICAN VINAIGRETTE SAUCE
Provided by Craig Claiborne And Pierre Franey
Categories easy, condiments, sauces and gravies
Time 5m
Yield 0 2/3 cup
Number Of Ingredients 8
Steps:
- Put the lime juice in a small mixing bowl and whisk in the oil. Add the remaining ingredients and stir to blend.
Nutrition Facts : @context http, Calories 284, UnsaturatedFat 25 grams, Carbohydrate 4 grams, Fat 30 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 4 grams, Sodium 205 milligrams, Sugar 2 grams
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.
CUMIN VINAIGRETTE
Cumin really comes through in this tangy dressing passed along by Yolanda Maciejewski of Land O'Lakes, Florida.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 1-1/2 cups.
Number Of Ingredients 10
Steps:
- In a jar with tight-fitting lid, combine all ingredients; shake well. Shake again before serving. Store in the refrigerator.
Nutrition Facts : Calories 114 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 297mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.
MUSSELS WITH MEXICAN VINAIGRETTE
Provided by Craig Claiborne And Pierre Franey
Categories quick, appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Pull off and discard the stringy beard from the mussels. Scrub the mussels as necessary and drain them well.
- Put the mussels in a kettle and add the water. Cover closely and bring to the boil. Cook four or five minutes or until all the mussels are open. Drain. Discard the cooking liquid or put it to another use.
- Pull the mussels from the shells and save both the mussels and half the shells. Return one mussel to each shell and arrange them on a plate. Spoon an equal portion of the vinaigrette sauce over each. Sprinkle the mussels with coriander. Garnish the platter with lime wedges.
MEXICAN VINAIGRETTE
A delicious homemade vinaigrette to dress up greens and any other vegetables you wish to add. This stores well in the fridge but let it come to room temp before serving.
Provided by Hey Jude
Categories Salad Dressings
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- Combine all ingredients in a blender or food processor and puree until smooth.
- If not serving immediately, leave the dressing in the blender or processor until ready to serve, then pulse it a bit to re-combine and transfer to a serving container.
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