Mustard Vinaigrette Food

DIJON MUSTARD VINAIGRETTE

Steps:

• In a large bowl, whisk together first four ingredients. Slowly add olive oil while whisking constantly.

MUSTARD VINAIGRETTE

Steps:

• In a small bowl or measuring cup, combine the mustard, vinegar, lemon juice, salt and pepper. Whisk in the oil.
• Peel the garlic clove and lightly crush, or cut down to the root end with a paring knife, keeping the garlic clove intact. Place in the dressing and allow to marinate for at least 30 minutes. Remove from the dressing before serving.

HONEY MUSTARD VINAIGRETTE

Steps:

• Whisk garlic, vinegar, mustard, honey, salt and pepper in a small bowl.
• Slowly whisk in oil.

MUSTARD VINAIGRETTE

Steps:

• In a small bowl, whisk together the vinegar, honey, mustard, pepper, salt, garlic, oil and hot sauce until thoroughly combined. Chill until serving.

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.

MUSTARD VINAIGRETTE

Steps:

• In a small bowl, whisk mustard and vinegar together. Slowly add oil in a steady stream, whisking constantly until all the oil is added and dressing is creamy and emulsified. Add the salt and pepper; season with additional salt and pepper if desired.

PERFECT MUSTARD VINAIGRETTE

Steps:

• In a small bowl, whisk mustard and vinegar together. Slowly add oil in a steady stream, whisking constantly until all the oil is added and dressing is creamy and emulsified. Add the salt and pepper; season with additional salt and pepper if desired.

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.

GREEN SALAD WITH MUSTARD VINAIGRETTE

Steps:

• Whisk together vinegar, mustard, sugar, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Add oil in a slow stream, whisking until emulsified. Season with salt and pepper.
• Add lettuce and toss to coat.
• What to drink:
• Josmeyer Les Folastries Gewürztraminer '05

CREOLE MUSTARD VINAIGRETTE

Steps:

• In a small bowl, whisk together mustard and vinegar.
• Pour oil into mustard/vinegar mixture in a steady stream; whisking, until it is emulsified.
• Serve over simple salad greens and/or your choice of chopped raw vegetables.
• Refrigerate leftover dressing for up to one week.

TOMATO SALAD WITH MUSTARD VINAIGRETTE

Steps:

• In a medium bowl combine minced shallots, garlic, red wine and mustard. Whisk to combine. Now slowly incorporate your oil, whisking briskly as you go until Dijon vinaigrette is smooth and opaque, not runny, broken and loose. Season to taste, reserve cold until ready to serve. Or, add ingredients to a good sized measuring cup and zip it with your immersion blender until creamy, about on minute. Add parsley and stir to combine, just before serving.
• Toss tomatoes and thinly sliced shallots with vinaigrette, or simply arrange tomatoes on a platter and drizzle with Dijon Vinaigrette, reserving the remainder for the table.

HERB MUSTARD VINAIGRETTE

Steps:

• Combine all ingredients.
• Mix together.
• Serve with bread as a dip or spread or even as a salad dressing.

MUSTARD VINAIGRETTE

Steps:

• In a small bowl whisk all ingredients until well combined.
• Chill for a minumum of 2 hours before serving.

MUSTARD VINAIGRETTE

Steps:

• In a small glass bowl, mix the vinegar, garlic, and mustard.
• Slowly add the olive oil and canola oil while whisking with a fork.
• Add the parsley, thyme, salt and pepper, and adjust seasoning as needed.
• Refrigerate in a sealed container (such as a mason jar) until ready to use.

GREEN SALAD WITH CREAMY MUSTARD VINAIGRETTE

Steps:

• In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt, and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Toss the greens with enough dressing to moisten and serve immediately.
• Note: If you're worried about raw egg, just omit it.

MUSTARD VINAIGRETTE

Steps:

• Combine all ingredients.

MUSTARD VINAIGRETTE

Steps:

• Mix mustard and vinegar in bowl. Gradually whisk in oil. Mix in shallots and herbs. Season with salt and pepper. (Can be made 1 day ahead. Cover, chill. Bring to room temperature, mix before using.)

HONEY MUSTARD VINAIGRETTE

Steps:

• Rub the sides of a bowl with garlic, then discard. In bowl whisk together mustard, honey and vinegar. While whisking, slowly add olive oil. Season with salt and pepper.

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.

ASPARAGUS WITH MUSTARD VINAIGRETTE

Steps:

• Wash hands with soap and water.
• Rinse produce.
• In a large saucepan, bring 8 cups of water to a boil and cook asparagus for 3-4 minutes or until tender.
• Strain asparagus and place in a bowl of cold water.
• Mix vinegar, oil, mustard, garlic powder, basil, oregano, and nutmeg (optional) together in a separate bowl.
• Strain asparagus again once cool and coat in the mustard vinaigrette dressing. Serve.
• Store leftovers in a sealed container in the refrigerator for up to four days.

DIJON MUSTARD VINAIGRETTE

Steps:

• Blend all ingredients in blender or processor until smooth. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate.)

HOLIDAY JEWELS CHOPPED KALE SALAD WITH MUSTARD-SHALLOT VINAIGRETTE

Steps:

• Make the vinaigrette: Add everything to a blender, and blend until smooth. Add salt and pepper to taste.
• Prepare the kale: remove the leaves from the tough stems (discard the stems), then stack the leaves and cut into ribbons. Add to a very large salad bowl, drizzle with a little extra-virgin olive oil and a pinch of kosher salt, and use your hands to massage for about a minute, until the kale has reduced a bit in size and is bright green and glossy.
• To the bowl, add all other ingredients, reserving a bit of each one to use as topping at the end.
• Pour over half the vinaigrette, and use your hands (or a big spoon) to mix everything together really well. Top with the reserved ingredients, drizzle a little extra dressing over the top and a sprinkle of salt and pepper. Serve immediately, or place in the fridge for up to 6 hours.
• Preheat oven to 350 degrees. Line a sheet pan with parchment paper.
• Add walnuts, sugar, and water to a small saucepan. Bring to a boil over high heat, give it a good stir, then turn down heat to medium-low and simmer for 5 minutes.
• Use a slotted spoon to transfer the walnuts to the baking sheet. You want a little bit of the syrupy water to come with the walnuts onto the sheet pan, as this will add to the caramelization. Bake for 10 - 12 minutes, or until the nuts are fragrant and lightly caramelized. They'll harden and get nice and crunchy as they cool.
• I like to store these in the freezer, or you can use immediately on the salad.