BASIC VINAIGRETTE
Provided by Food Network Kitchen
Time 5m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Whisk the vinegar, mustard, 1/4 teaspoon salt and a few grinds of pepper in a large bowl until combined. Slowly drizzle in the oil in a steady stream, whisking constantly, until the dressing is emulsified and smooth. (If you're using a vinegar high in acid, you might need to add a little more oil to taste.) Refrigerate any leftovers.
MOUNT VERNON VINAIGRETTE DRESSING
Make and share this Mount Vernon Vinaigrette Dressing recipe from Food.com.
Provided by NELady
Categories Salad Dressings
Time 5m
Yield 1 Cup, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Put all ingredients in screw-top jar and shake vigorously.
Nutrition Facts : Calories 247.6, Fat 27.3, SaturatedFat 3.6, Sodium 291.7, Carbohydrate 1.3, Fiber 0.1, Sugar 0.2, Protein 0.2
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.
MUSTARD VINAIGRETTE
This spicy honey-mustard dressing is an easy and versatile dressing for almost any salad!
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 5m
Yield 12
Number Of Ingredients 8
Steps:
- In a small bowl, whisk together the vinegar, honey, mustard, pepper, salt, garlic, oil and hot sauce until thoroughly combined. Chill until serving.
Nutrition Facts : Calories 168.4 calories, Carbohydrate 1.9 g, Fat 18.2 g, SaturatedFat 2.8 g, Sodium 421 mg, Sugar 1.4 g
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
PERFECT MUSTARD VINAIGRETTE
Extra-virgin olive oil yields a flavorful, rich vinaigrette. If you prefer a lighter-tasting vinaigrette, try using vegetable or canola oil.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1 1/3 cups
Number Of Ingredients 5
Steps:
- In a small bowl, whisk mustard and vinegar together. Slowly add oil in a steady stream, whisking constantly until all the oil is added and dressing is creamy and emulsified. Add the salt and pepper; season with additional salt and pepper if desired.
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21 VINAIGRETTE RECIPES THAT YOUR SALADS NEED | BON APPéTIT
From bonappetit.com
- Sugar Snap Pea Vinaigrette. Make sure to add the lemon juice just before serving so that the vinaigrette holds its vibrant color. View Recipe.
- Fresh Chive Vinaigrette. Herbs in the dressing beg for herbs in the salad, too. Toss big handfuls in. View Recipe.
- All-Purpose Vinaigrette. Not just for salads: Drizzle over roast potatoes, serve alongside rotisserie chicken, or spoon over a sandwich. View Recipe.
- Canal House Classic Vinaigrette. Make this once with measuring spoons and cups; the next time, just eyeball it, adjusting any or all of the ingredients to suit your palate.
MRS. TAYLOR'S SALLAD DRESSING · GEORGE WASHINGTON'S MOUNT VERNON
From mountvernon.org
- With a fork, mash the egg yolks. Add the salt and mustard, stirring together until completely blended. Stir in the vinegar, mixing well.
- Gradually add the olive oil, a small amount at a time, whisking continuously to emulsify the dressing.
- Cover and refrigerate the dressing until ready to use. Store in an airtight container in the refrigerator for up to 3 weeks.
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