Dijon Vinaigrette Food

CLASSIC DIJON VINAIGRETTE

Steps:

• Blend first 4 ingredients in blender.
• Add oil and pepper; blend 15 sec.

VINAIGRETTE FOR GREEN SALAD

Steps:

• In a small bowl, whisk together the mustard, garlic, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
• Place the salad greens in a medium bowl and add enough dressing to moisten. Sprinkle with a little extra salt and pepper, if desired, and serve immediately.

MAPLE-DIJON VINAIGRETTE

Steps:

• Whisk together the maple syrup, mustard and cider vinegar in a large bowl. Whisk in the olive oil in a slow, steady stream until the vinaigrette emulsifies and thickens.
• Toss the mixed greens with the vinaigrette and serve.

LEMON GARLIC DIJON VINAIGRETTE

Steps:

• Whisk together the lemon juice,mustard,pepper, salt& Garlic.
• Slowly whisk in the oil, whisk until you can see it has fused and is slightly thicker.

CLASSIC VINAIGRETTE

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.

HONEY DIJON VINAIGRETTE

Steps:

• Whisk Dijon mustard, red wine vinegar, olive oil, and honey together in a bowl.

DIJON VINAIGRETTE

Steps:

• Whisk lemon juice, Dijon mustard, vinegar, and garlic in a medium bowl. Gradually whisk in oil. Season to taste with salt and pepper. DO AHEAD: Can be made 3 days ahead. Cover and chill. Return to room temperature before using.

WINTER SALAD WITH HONEY DIJON VINAIGRETTE

Steps:

• Make the green salad: Place baby kale in bowl and top with clementine, pomegranate arils, Asian pear, almonds, goat cheese and red onion. Toss or mix to combine everything.
• Make the honey Dijon vinaigrette: Place olive oil, honey, Dijon mustard, red wine vinegar, salt and black pepper into a small jar, cover, and shake to combine.
• Drizzle the honey Dijon vinaigrette over the salad and stir or toss to combine. Serve and enjoy!

DIJON RED WINE VINAIGRETTE

Steps:

• Combine vinegar and next 4 ingredients in a medium bowl.
• Slowly whisk in oil until well blended.
• Use immediately, or store in an airtight container in the refrigerator until ready to use; bring to room temperature, and stir or shake to mix.

CHAMPAGNE DIJON VINAIGRETTE

Steps:

• Place all ingredients in a small glass jar and shake until oil is emulsified.
• May be kept in refrigerator up to 1 month.
• Homemade champagne vinegar can be done by storing leftover champagne in an open jar, at room temperature for a few weeks.
• It will turn into vinegar.

DIJON VINAIGRETTE

Steps:

• Combine all ingredients in a jar with a tight-fitting lid; shake well. Store in the refrigerator. Just before serving, shake dressing again.

WATERCRESS SALAD WITH LEMON VINAIGRETTE

Steps:

• In a small bowl or food processor, whisk together the lemon juice, mustard, and sea salt until mixed well.
• Add 3 tablespoons of the oil slowly, while mixing constantly until the dressing is well blended. Season with sea salt and pepper and any other spices you'd like.
• Lightly rinse off any dirt and shake or pat watercress dry. Snip the stems with leaves off roots (if attached) and disccardany thick stems that may be touggh to eat, keepingg thin stems. (both are edible!
• Then, dress watercress with the vinaigrette, and serve as a side or base to your favorite protein!

SIMPLE DIJON VINAIGRETTE

Steps:

• In a small bowl, mini blender or mini food processor, whisk or blend Dijon and vinegar until smooth. Add oil, sugar, salt and pepper and mix until completely emulsified. Taste and add more sugar, salt or pepper to taste.
• Serve immediately.

HONEY-DIJON BALSAMIC VINAIGRETTE

Steps:

• For the dressing; in a bowl whisk together garlic, salt, Dijon, honey and balsamic vinegar; add in olive oil in a slow steady stream until emulsified.
• Adjust honey amount adding in more if desired for a sweeter taste, then season with more salt if needed, and black pepper.
• Chill for a minimum of 2 hours before using.

DIJON VINAIGRETTE

Steps:

• Whisk the vinegar, mustard, 1 tablespoon water, 3/4 teaspoon salt and a few grinds of pepper in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Stir in the tarragon if using.

SIMPLE VINAIGRETTE RECIPE

Steps:

• Combine shallot, garlic, mustard, vinegar, and water in a large bowl and whisk to combine. Whisking constantly, slowly drizzle in olive oil. Alternatively, place all ingredients in a tightly sealing jar, seal, and shake vigorously until emulsified. Season to taste with salt and pepper. Vinaigrette will keep in the refrigerator for up to 2 weeks.

DIJON VINAIGRETTE

Steps:

• Add the olive oil, sherry vinegar, salt, sugar and pepper to the Dijon jar, close with the lid and shake. Taste and season additionally if necessary.

FRENCH BRAISED LEEKS WITH DIJON VINAIGRETTE

Steps:

• Cut the root end off the leeks, as well as the dark green stem end, leaving just the white and light green portion. Split them lengthwise and remove the outer two layers. Wash thoroughly under running water, being careful to rinse between layers to remove any grit. Shake off the excess water.
• Rub the bottom of a large, heavy-bottomed skillet with the softened butter, then lay the leeks, cut side down, in the pan. They should fit snugly in one layer across the pan. Pour the wine and Chicken Stock over the leeks, sprinkle with salt and a little pepper, then cover with waxed paper or parchment (which will keep the tops of the leeks moist), and bring the liquid to a boil.
• Reduce the heat, cover the pan, and simmer over low heat for about 15 minutes. Use a small spatula or tongs to turn the leeks once, halfway through the cooking process. When cooked, the leeks should be completely tender and not stringy. Turn them over once more, so the outer layers are facing up. To test doneness, I usually just peel off one or two outer layers, the last to get cooked, and sample them (if they are the least bit tough, cook for another 5 minutes).
• Remove pan from the heat and cool. If there are more than 2 tablespoons of juices left in the pan, remove the leeks to a serving platter and reduce the juices to 2 tablespoons. Reserve juices for the Dijon vinaigrette.
• Pour the dressing over the leeks and let sit for at least 10 minutes. These leeks are wonderful served warm or cold, but I like them best at room temperature.
• Dijon Vinaigrette
• Whisk together the shallot, mustard, vinegar, and pan juices in a small bowl. Slowly whisk in the olive oil, then season with salt and pepper.

DIJON VINAIGRETTE

Steps:

• In a medium bowl, whisk the juice, mustard, 1/2 teaspoon salt, and a pinch of pepper until combined.
• Whisking constantly, add the olive oil in a steady stream; whisk until thickened and creamy. Alternatively shake all ingredients in a small jar.

DIJON VINAIGRETTE FOR STEAMED BROCCOLI

Steps:

• Whisk together mustard, vinegar, parsley, and olive oil. Season with salt and pepper.

CLASSIC DIJON VINAIGRETTE

Steps:

• In a small bowl, whisk together the mustard and the vinegar. Slowly whisk in the olive oil to make an emulsion. Season with salt and pepper.