Mustard Chive Vinaigrette Food

MUSTARD-CHIVE VINAIGRETTE

Steps:

• Combine olive oil, lemon juice, chives, Dijon mustard, salt, and pepper in a jar. Seal lid; shake well for 30 seconds or until blended.

MUSTARD CHIVE VINAIGRETTE RECIPE

Steps:

• Mix apple cider vinegar, lemon juice, stone-ground mustard, and chives in a jar.
• Gradually add olive oil while whisking to emulsify the vinaigrette. Season with salt and pepper. Cover and store in the fridge until use.

MAKE IT YOURSELF: GO-TO VINAIGRETTE

Steps:

• Whisk together shallot, Dijon, honey, lemon juice, and vinegar in a medium bowl or shake up in a pint-sized jar; season with salt and pepper. Gradually whisk in olive oil until evenly combined; taste and adjust seasoning, adding more salt or pepper or lemon juice to your liking. (If using a jar, add oil, tightly seal lid, and shake until emulsified). Store vinaigrette in an airtight container or glass jar in the refrigerator for up to 1 week.

MUSTARD CHIVE VINAIGRETTE

Steps:

• Using a whisk or fork, in a small bowl combine all ingredients except the oil. Slowly add the oil, whisking vigorously, until the vinaigrette is emulsified.
• Pour over your favorite salad greens and toss.
• Store remaining vinaigrette in the refrigerator, in a tightly sealed glass jar, for up to one week.
• To warm cold vinaigrette, place jar in a small bowl of hot tap water for a few minutes.

CHIVE VINAIGRETTE

Steps:

• In a small bowl, whisk together all the ingredients except the oil.
• Slowly add the oil, whisking vigorously, until the vinaigrette is emulsified. The vinaigrette will keep, tightly covered, in the refrigerator for up to 2 days.

MUSTARD SEED CHIVE VINAIGRETTE

Steps:

• Combine vinegar, 1 tablespoon water, mustard, and honey in a small bowl; stir with a whisk.
• Slowly add oil, stirring constantly with a whisk until well blended. Stir in chives, kosher salt, mustard seeds, and freshly ground black pepper.

FRESH CHIVE VINAIGRETTE

Steps:

• Combine garlic and a pinch of salt in a large salad bowl. Mash to a paste with a fork. Mix in vinegar, then oil and chives; season with salt and pepper. Add greens and herbs and toss to coat.