Jg House Vinaigrette Food
SIMPLE VINAIGRETTE
We followed the standard 3-to-1 oil-to-vinegar ratio for this super simple vinaigrette. For variety, add your favorite dried or chopped fresh herbs. Make a batch at the beginning of the week, and toss a few tablespoons with fresh greens for a quick weeknight salad. But remember that vinaigrette isn't just for salad: You can also use it as a quick sauce for fish or grilled chicken.
Provided by Food Network Kitchen
Categories condiment
Time 5m
Yield 1 cup
Number Of Ingredients 5
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.
DIJON VINAIGRETTE
This simple Dijon vinaigrette will become your new go-to salad dressing.
Provided by Food Network Kitchen
Time 5m
Yield 4
Number Of Ingredients 5
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.
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
HOUSE VINAIGRETTE
Provided by Thomas Keller
Categories Blender Mustard Salad Dressing Vinegar
Yield Makes about 2 1/2 cups
Number Of Ingredients 3
Steps:
- Combine the mustard and vinegar in a blender and blend at medium speed for about 15 seconds. With the machine running, slowly drizzle in 1/2 cup of the oil. Don't be tempted to add all the oil to the blender or the vinaigrette will become too thick. It should be very creamy.
- Transfer the vinaigrette to a small bowl and, whisking constantly, slowly stream in the remaining 1 cup oil. (The dressing can be refrigerated for up to 2 weeks. Should the vinaigrette separate, use a blender or immersion blender to re-emulsify it.)
HOUSE VINAIGRETTE
Categories Mustard Salad Dressing Vinegar Gourmet
Yield Makes about 1 1/2 cups
Number Of Ingredients 8
Steps:
- In a bowl whisk together vinegars, mustard, sea salt, and white pepper until mustard is incorporated. In a very slow stream whisk in olive oil and then corn oil and whisk until emulsified. Vinaigrette keeps, covered and chilled, 1 week.
JG HOUSE VINAIGRETTE
Make and share this Jg House Vinaigrette recipe from Food.com.
Provided by Brookelynne26
Categories Salad Dressings
Time 10m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 6
Steps:
- Place the bouillon cube in a bowl with 2 tbsp water. Microwave on high for 30 seconds to dissolve cube.
- Place sugar in a bowl and add pepper, garlic powder, and vinegar. Stir and let set 5 minutes.
- Whisk in the dissolved bouillon and gradually add oil in a slow steady stream while whisking vigorously.
- Whisk again before serving.
Nutrition Facts : Calories 183.1, Fat 20.3, SaturatedFat 2.8, Cholesterol 0.1, Sodium 93.8, Carbohydrate 0.4, Sugar 0.3, Protein 0.1
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