Easy Pomegranate Vinaigrette Food

EASY POMEGRANATE VINAIGRETTE

Steps:

• In a medium bowl, whisk together the pomegranate juice, Dijon mustard, red wine vinegar, maple syrup, and kosher salt.
• Slowly whisk in the olive oil 1 tablespoon at a time until fully combined and an emulsion forms. The dressing can be stored in the refrigerator for up to 2 weeks. Before serving, let it stand on the counter for a few minutes until it comes to room temperature and shake well before serving.

YUMMY POMEGRANATE VINAIGRETTE DRESSING

Steps:

• Place olive oil, pomegranate juice, rice vinegar, white sugar, shallots, garlic, white pepper, and salt in a blender. Cover and blend until smooth, about 2 minutes.

SIMPLE VINAIGRETTE

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.

POMEGRANATE VINAIGRETTE

Steps:

• In a medium bowl, mix the pomegranate juice, vinegar, and honey, and let sit for 10 minutes.
• Whisk in the oil and adjust the seasonings.
• Mix in pomegranate seeds and chives , if using. Refrigerate until ready to serve. Stir thoroughly before using.

POMEGRANATE VINAIGRETTE

Steps:

• In a small bowl, whisk together pomegranate molasses and vinegar. Season with salt and pepper. While whisking, slowly drizzle in oil until emulsified.

POMEGRANATE VINAIGRETTE

Steps:

• Pour the pomegranate juice into a small pot and set over medium-low heat. Cook until the juice has reduced to 1/4 cup and is thick and syrupy, roughly 20 minutes. Set aside to cool.
• In a small mixing bowl or mason jar, combine the cooled pomegranate syrup, champagne and balsamic vinegars, and olive and canola oils; season lightly with salt and pepper. Whisk or shake to blend and dissolve the salt.

POMEGRANATE VINAIGRETTE

Steps:

• Whisk together the pomegranate molasses, vinegar, mustard, and honey in a medium bowl. Season with salt and pepper. Slowly whisk in the olive oil until emulsified. The dressing can be made 2 days in advance and stored in a container with a tight-fitting lid in the refrigerator.