Creamy Shallot And Parsley Vinaigrette Food

CREAMY SHALLOT AND PARSLEY VINAIGRETTE

Creamy Shallot and Parsley Vinaigrette image

This creamy vinaigrette is the perfect accompaniment to any power salad. Also add it to steak, chicken, or pork as a guilt-free condiment. For best food-safety practices, refrigerate vinaigrette (for up to 5 days) after 1 to 2 hours at room temperature.

Provided by Mike Karam

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 10m

Yield 12

Number Of Ingredients 9

Ingredients

⅓ cup Champagne vinegar
¼ cup chopped fresh parsley
½ shallot, chopped
½ tablespoon Dijon mustard
1 clove garlic
2 teaspoons salt
1 pinch ground black pepper to taste
1 large egg yolk
⅔ cup extra-virgin olive oil, or more to taste

Steps:

Combine vinegar, parsley, shallot, mustard, garlic, salt, and pepper in a blender. Add egg yolk. Blend together for 30 seconds to 1 minute. Keep the blender running as you add olive oil in a long, steady stream. Continue to blend until fully emulsified. Serve immediately.

Nutrition Facts : Calories 119.6 calories, Carbohydrate 0.7 g, Cholesterol 17.1 mg, Fat 12.8 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 1.9 g, Sodium 405.6 mg, Sugar 0.1 g

CREAMY VINAIGRETTE

Creamy Vinaigrette image

Provided by Ina Garten

Categories condiment

Time 5m

Yield 2 servings

Number Of Ingredients 8

Ingredients

1/2 cup good olive oil
1 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon honey
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon minced shallot
4 ounces (5 cups) mesclun mix

Steps:

In a small bowl, whisk together the oil, vinegar, mustard, honey, salt, pepper and shallots until the vinaigrette is emulsified.
Toss the greens with enough dressing to moisten and serve immediately.

MUSTARD-SHALLOT VINAIGRETTE

Mustard-Shallot Vinaigrette image

Store-bought salad dressings are an automatic shortcut for many cooks. But with their sweeteners and stabilizers, they aren't worthy of a well-made salad, whether your tastes run to iceberg and romaine or mizuna and mesclun. And - revolutionary notion ahead - they aren't really more convenient than a basic vinaigrette like this one, made in big batches from real ingredients, which can also live happily and indefinitely in your refrigerator door.

Provided by Julia Moskin

Categories easy, lunch, quick, snack, salads and dressings, main course, side dish

Time 10m

Yield About 1 1/4 cups

Number Of Ingredients 6

Ingredients

1 shallot, minced
2 tablespoons white wine vinegar
2 heaping teaspoons Dijon mustard
1/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 cup extra-virgin olive oil, more to taste

Steps:

In a container with a tight lid, preferably a glass jar, combine shallot, vinegar and mustard. Close tightly and shake well to mix. Add salt and pepper, and shake again.
Add olive oil 1/3 cup at a time, shaking very well after each addition, until smooth and emulsified (you may want to wrap a kitchen towel around the container, just in case). Taste and add more olive oil, 1/4 cup at a time, if dressing is too tart.
Use immediately or refrigerate up to 3 weeks. The chilled olive oil will form a lump, so remove from refrigerator 30 minutes before using to allow it to liquefy. Shake well before serving to re-emulsify.

Nutrition Facts : @context http, Calories 197, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 22 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 3 grams, Sodium 70 milligrams, Sugar 0 grams, TransFat 0 grams

CREAMY SHALLOT VINAIGRETTE

Creamy Shallot Vinaigrette image

This is the exact salad dressing I had recently at a chain restaurant, and it was so delicious!!! Taken from the New York Times food section, and adapted from "How to Cook Everything". It is creamy, yet light and tangy.

Provided by texasstargazing

Categories Salad Dressings

Time 5m

Yield 2/3 cup

Number Of Ingredients 7

Ingredients

1/3 cup extra virgin olive oil
3 tablespoons white wine vinegar
3 tablespoons yogurt or 3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 small shallot, cut into chunks
salt
fresh ground pepper

Steps:

Combine all ingredients (except shallot) into a small food processor or blender and turn on machine. Blend for 30 seconds, Taste and add vinegar if needed.
Add shallot and turn machine on and off a few times until it is minced into dressing. Taste and adjust seasoning.

Nutrition Facts : Calories 1073.8, Fat 118.9, SaturatedFat 21.1, Cholesterol 28.1, Sodium 132.3, Carbohydrate 4.5, Fiber 0.2, Sugar 1.9, Protein 1.8

SHALLOT VINAIGRETTE

Shallot Vinaigrette image

Provided by Marcela Valladolid

Categories condiment

Time 5m

Yield 1 1/4 cups

Number Of Ingredients 7

Ingredients

3/4 cup extra-virgin olive oil
1/4 cup apple cider vinegar
2 tablespoons agave nectar
2 teaspoons Dijon mustard
1 small shallot, minced
Kosher salt and freshly ground black pepper
Favorite greens, for serving

Steps:

Combine the olive oil, vinegar, agave, mustard and shallots in a bowl and whisk until combined. Add salt and pepper to taste. Toss your favorite greens with this vinaigrette and enjoy!

CREAMY VINAIGRETTE

Creamy Vinaigrette image

Here is an easy vinaigrette that comes together in your blender in about five minutes. Use good olive oil and good vinegar, and follow your own taste when adding the seasoning.

Provided by Mark Bittman

Categories easy, condiments

Time 5m

Yield About 2/3 cup

Number Of Ingredients 7

Ingredients

1/3 cup extra virgin olive oil
3 tablespoons or more good white wine vinegar
3 tablespoons sour cream, yogurt or mayonnaise
1 teaspoon Dijon mustard
1 small shallot cut into chunks
Salt
freshly ground black pepper

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 and turn machine on and off a few times until shallot is minced within dressing. Taste, adjust the seasoning and serve.

Nutrition Facts : @context http, Calories 560, UnsaturatedFat 47 grams, Carbohydrate 6 grams, Fat 59 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 11 grams, Sodium 346 milligrams, Sugar 3 grams, TransFat 0 grams

SHALLOT VINAIGRETTE

Shallot Vinaigrette image

Make and share this Shallot Vinaigrette recipe from Food.com.

Provided by Liwl7755

Categories Salad Dressings

Time 8m

Yield 40 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup canola oil
2 tablespoons red wine vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
1 tablespoon water
1 shallot
1/8 teaspoon salt
3/4 teaspoon pepper

Steps:

Combine ingredients in a blender or food processor and blend until smooth.
Chill and serve over salad.

Nutrition Facts : Calories 28, Fat 2.7, SaturatedFat 0.2, Sodium 11.6, Carbohydrate 1, Sugar 0.9

CREAMY SHALLOT AND PARSLEY VINAIGRETTE

Creamy Shallot and Parsley Vinaigrette image

This creamy vinaigrette is the perfect accompaniment to any power salad. Also add it to steak, chicken, or pork as a guilt-free condiment. For best food-safety practices, refrigerate vinaigrette (for up to 5 days) after 1 to 2 hours at room temperature.

Provided by Mike Karam

Categories Vinaigrette Dressing

Time 10m

Yield 12

Number Of Ingredients 9

Ingredients

⅓ cup Champagne vinegar
¼ cup chopped fresh parsley
½ shallot, chopped
½ tablespoon Dijon mustard
1 clove garlic
2 teaspoons salt
1 pinch ground black pepper to taste
1 large egg yolk
⅔ cup extra-virgin olive oil, or more to taste

Steps:

Combine vinegar, parsley, shallot, mustard, garlic, salt, and pepper in a blender. Add egg yolk. Blend together for 30 seconds to 1 minute. Keep the blender running as you add olive oil in a long, steady stream. Continue to blend until fully emulsified. Serve immediately.

Nutrition Facts : Calories 119.6 calories, Carbohydrate 0.7 g, Cholesterol 17.1 mg, Fat 12.8 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 1.9 g, Sodium 405.6 mg, Sugar 0.1 g

EASY SHALLOT VINAIGRETTE

Easy Shallot Vinaigrette image

This flavorful vinaigrette makes a delicious dressing for greens. It can also be used as a topping for steamed or roasted vegetables, as a marinade for poultry, meat, fish, or as a dressing for potato salad.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes about 2/3 cup

Number Of Ingredients 7

Ingredients

1 small shallot, peeled, finely minced (about 1/4 cup)
2 tablespoons red-wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/4 cup extra-virgin olive oil
Coarse salt and ground pepper
1/2 teaspoon chopped fresh oregano, (optional)

Steps:

In a small bowl, whisk together shallot, vinegar, mustard, and honey. Slowly whisk in oil until well combined. Season with salt and pepper. Stir in oregano, if desired.

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