Vinaigrette Recipes
There are so many vinaigrette dressings.
Mustard Vinaigrette Recipe
This mustard vinaigrette recipe is one of the simplest variations on the basic vinaigrette formula and a delicious salad dressing in its own right.
Prep Time: 5 minutes
Ingredients:
- 1� cups salad oil (see note)
- � cup white wine vinegar
- 2 Tbsp. Dijon mustard
- 1� tsp Kosher salt
- � tsp ground white pepper (or freshly ground black pepper)
Preparation:
- Combine the mustard and vinegar in a glass or stainless steel bowl and
whisk them together briefly.
- Place the mustard-vinegar mixture along with the oil and seasonings in a
blender and mix for about 10 seconds or until fully combined.
- Serve right away, as the oil and vinegar will begin to separate as soon as you stop mixing.
Makes 1 pint of dressing.
NOTE: Any oil labeled "vegetable oil" or "salad oil" is fine for this
basic recipe. You can also use any light, neutral-flavored oil like safflower,
canola or soybean oil.
Herbed Vinaigrette Recipe
This herbed vinaigrette recipe is another easy variation on the basic vinaigrette formula. It can be prepared with any one of a number of dried herbs including thyme, marjoram, basil, chives or tarragon.
Prep Time: 5 minutes
Ingredients:
- 1� cups salad oil (see note)
- � cup white wine vinegar
- 2 Tbsp. Dijon mustard
- � cup chopped parsley
- 1 tsp dried herbs (any one of either thyme, marjoram, basil, chives or tarragon)
- 1� tsp Kosher salt
- � tsp ground white pepper (or freshly ground black pepper)
Preparation:
- Combine the mustard and vinegar in a glass or stainless steel bowl and
whisk them together briefly.
- Place the mustard-vinegar mixture along with the oil, herbs and
seasonings in a blender and mix for about 10 seconds or until fully
combined.
- Serve right away, as the oil and vinegar will begin to separate as soon as you stop mixing.
Makes 1 pint of dressing.
NOTE: Any oil labeled "vegetable oil" or "salad oil" is fine for this
basic recipe. You can also use any light, neutral-flavored oil like safflower,
canola or soybean oil.
Italian Vinaigrette Recipe
This Italian vinaigrette is made with extra virgin olive oil instead of salad oil, and features minced garlic, dried oregano and chopped parsley.
Prep Time: 5 minutes
Ingredients:
- 1� cups extra virgin oil
- � cup white wine vinegar
- 1� tsp minced garlic
- 1� tsp dried oregano
- 2 Tbsp chopped parsley
- 1� tsp Kosher salt
- � tsp ground white pepper (or freshly ground black pepper)
Preparation:
Place all the ingredients in a blender and mix for about 10 seconds or until
fully combined. Serve right away, as the oil and vinegar will begin to separate
as soon as you stop mixing.
Makes 1 pint of dressing.
Orange-Lime Vinaigrette
Ingredients
- 2 cups orange juice (see note)
- 3 tablespoons fresh lime juice (from 2 limes)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon honey
- 1 tablespoon minced shallot
- 1/2 teaspoon table salt
- 1/2 teaspoon ground black pepper
Preparation
Bring the orange juice to a boil in a small saucepan over medium-high heat. Reduce the heat to medium and simmer briskly until the juice is thick, syrupy, and measures 2/3 cup, 25 to 35 minutes. Transfer the orange juice syrup to a small bowl and refrigerate until cool, about 15 minutes. (The syrup can be refrigerated in a covered container for up to 2 days.)
Transfer the cooled orange juice to a jar and add the lime juice, olive oil, honey, shallot, salt, and pepper. Seal the lid and shake the mixture vigorously until emulsified, about 20 seconds. The dressing can be refrigerated for up to 7 days; bring to room temperature, then shake vigorously to recombine before using.
Use freshly squeezed orange juice.
This fruit juice dressing work best on sturdy or flavorful greens, such as endive or arugula, but will overwhelm more delicate greens, such as Bibb lettuce.
