Classic Vinaigrette Food
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
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.
BASIC FRENCH VINAIGRETTE
Provided by Kemp Minifie
Categories No-Cook Vegetarian Quick & Easy Salad Dressing Vegan Shallot
Yield Makes about 1/2 cup
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together the shallots, vinegar, and 1/4 teaspoon fine sea salt; let the mixture stand 10 minutes. Whisk in the mustard, then add the oil in a very slow, thin, steady stream, whisking constantly until the dressing is emulsified. Season with fine sea salt and freshly ground black pepper. DO AHEAD: The vinaigrette can be prepared ahead and refrigerated, in an airtight container, up to 1 week.
CLASSIC VINAIGRETTE SALAD DRESSING
This recipe comes from Chatelaine Food Express Quickies 2. It takes almost no time to make and is delicious on green salads, pasta and potato salad. Having a choice of lemon juice or 1 of 2 differents vinegars adds versatility. I prefer using sel de mer which is also called sea salt but table salt is just fine to use.
Provided by Dreamer in Ontario
Categories Salad Dressings
Time 5m
Yield 3/4 cup
Number Of Ingredients 5
Steps:
- Whisk all ingredients together.
- Toss with greens, pasta or potato salad.
Nutrition Facts : Calories 1292.3, Fat 144.4, SaturatedFat 19.9, Sodium 854.5, Carbohydrate 4.9, Fiber 0.6, Sugar 1.6, Protein 0.6
CLASSIC DIJON VINAIGRETTE
Give your salads the perfect finishing touch by drizzling them with this Classic Dijon Vinaigrette. Prepare to share the recipe with guests!
Provided by My Food and Family
Categories Home
Time 10m
Yield 14 servings, 2 Tbsp. each
Number Of Ingredients 6
Steps:
- Blend first 4 ingredients in blender.
- Add oil and pepper; blend 15 sec.
Nutrition Facts : Calories 180, Fat 19 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 50 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 1 g, Protein 0 g
CLASSIC FRENCH VINAIGRETTE
A simple french vinaigrette, with clean flavours. If tarragon isn't your favourite herb, you may choose to try another herb instead. When salad dressings from scratch are this simple, why buy processed, store bought?
Provided by Katzen
Categories Salad Dressings
Time 10m
Yield 1 1/2 cups, 8-12 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, whisk the vinegar, sugar and seasonings together. Drizzle in the olive oil and continue whisking until the mixture thickens slightly. You may use an immersion blender if you prefer.
- If you refrigerate the dressing, bring it to room temperature and whisk (or shake well) before serving.
Nutrition Facts : Calories 309.9, Fat 30.8, SaturatedFat 4, Sodium 1352.5, Carbohydrate 6.5, Fiber 3.2, Sugar 1.9, Protein 4.2
BASIC VINAIGRETTE
It's hard to imagine five minutes better spent in the kitchen than those making vinaigrette, the closest thing there is to an all-purpose sauce. At its most basic, vinaigrette is acid and oil, salt and pepper, with additional flavors as desired. This standard vinaigrette begins, not surprisingly, with extra-virgin olive oil. To vary the flavor, you could use walnut or hazelnut oil or, if you want to play down the flavor of oil, a neutral oil like grapeseed or canola. It continues with good wine vinegar, which could take you from champagne vinegar to an extra-mild Asian rice vinegar. (Balsamic and sherry vinegars are too dominant for many uses.) Lemon juice is a fine substitute, but because it is less acidic than most vinegars, you will need more of it.
Provided by Mark Bittman
Categories easy, condiments
Time 5m
Yield About 3/4 cup
Number Of Ingredients 5
Steps:
- Combine all ingredients except shallot in a blender and turn on machine; a creamy emulsion will form within 30 seconds. Taste and add vinegar a teaspoon or two at a time until balance tastes right to you.
- Add shallot, if using, and turn machine on and off a few times until shallot is minced within dressing. Taste, adjust seasoning and serve. (This will keep, refrigerated, for a few days.)
Nutrition Facts : @context http, Calories 161, UnsaturatedFat 15 grams, Carbohydrate 0 grams, Fat 18 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 59 milligrams, Sugar 0 grams
CLASSIC VINAIGRETTE
Provided by Susan Herrmann Loomis
Categories Sauce Mustard No-Cook Vegetarian Salad Dressing Vinegar Vegan
Yield Makes about 1/3 cup vinaigrette, enough for about 14 cups of greens
Number Of Ingredients 5
Steps:
- Whisk the mustard and the red wine together in a small bowl. Slowly whisk in the 3 tablespoons of oil until the mixture is thickened, then whisk in the olive oil. Taste for seasoning. To thin the vinaigrette, simply whisk in a teaspoon or two of water.
HEALTHY CLASSIC VINAIGRETTE
Don't ruin your salad by drowning it in dressing, especially the fat-, sodium-, and preservative-laden versions found on most salad bars. For the healthiest option, pack your own.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1 cup
Number Of Ingredients 5
Steps:
- In a small bowl, whisk together vinegar, mustard, and shallots. Add olive oil in a slow, steady stream until emulsified. Season with salt and pepper.
Nutrition Facts : Calories 91 g, Fat 10 g
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
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.
BASIC VINAIGRETTE
This classic vinaigrette is perfect to dress any salad, because of the addition of water the vinaigrette isn't too thick.
Provided by Uitsmijter
Time 3m
Yield Makes 180 ml
Number Of Ingredients 0
Steps:
- Whisk all the ingredients to a smooth, slightly thick consistency. If it's too runny, add more olive oil. If it's too thick add a bit of lukewarm water.
- *trick: put all the ingredients in a jar and shake until well mixed.
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