Best 4 Classic Vinaigrette Recipes
Vinaigrette is a classic salad dressing made from vinegar, oil, and seasonings. It is a simple yet versatile dressing that can be used on a variety of salads. The ratio of vinegar to oil can be adjusted to taste, and different types of vinegar and oil can be used to create different flavor profiles. Vinaigrette can also be used as a marinade for grilled or roasted vegetables.
Check out the recipes below so you can choose the best recipe for yourself!
CLASSIC VINAIGRETTE
Ditch the bottled stuff and whisk up a batch of this workhorse vinaigrette.
Provided by Food Network Kitchen
Time 5m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Whisk together the vinegar, mustard and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple turns of freshly ground black pepper.
HEALTHY CLASSIC VINAIGRETTE
Don't ruin your salad by drowning it in dressing, especially the fat-, sodium-, and preservative-laden versions found on most salad bars. For the healthiest option, pack your own.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1 cup
Number Of Ingredients 5
Steps:
- In a small bowl, whisk together vinegar, mustard, and shallots. Add olive oil in a slow, steady stream until emulsified. Season with salt and pepper.
Nutrition Facts : Calories 91 g, Fat 10 g
CLASSIC FRENCH VINAIGRETTE
A simple french vinaigrette, with clean flavours. If tarragon isn't your favourite herb, you may choose to try another herb instead. When salad dressings from scratch are this simple, why buy processed, store bought?
Provided by Katzen
Categories Salad Dressings
Time 10m
Yield 1 1/2 cups, 8-12 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, whisk the vinegar, sugar and seasonings together. Drizzle in the olive oil and continue whisking until the mixture thickens slightly. You may use an immersion blender if you prefer.
- If you refrigerate the dressing, bring it to room temperature and whisk (or shake well) before serving.
Nutrition Facts : Calories 309.9, Fat 30.8, SaturatedFat 4, Sodium 1352.5, Carbohydrate 6.5, Fiber 3.2, Sugar 1.9, Protein 4.2
CLASSIC LEEKS VINAIGRETTE
For leeks vinaigrette, look for smallish leeks, which are more tender and more closely resemble asparagus spears, for the French call this dish "asperges du pauvre," the poor man's asparagus. This is important; a crunchy leek is unpleasant. Drain the leeks and hold at room temperature for up to several hours, but do not refrigerate or they'll lose their delicate texture. To serve, simply smear the leeks with vinaigrette; I make a thick, sharp rather mustardy one to complement the sweetness of the leeks. Then garnish as you wish. I like capers, hard-cooked egg, olives and cornichons.
Provided by David Tanis
Categories quick, weekday, salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim leeks, removing tough outer layers and cutting off root ends. Leave a little green at the top. Make a lengthwise slit part way down each leek. Put leeks in a large basin of warm tap water and swish vigorously to dislodge any sand or dirt. Remove carefully, leaving grit in basin.
- Fill a medium sauce pot with water and bring to a boil. Add a generous pinch of salt and put in leeks. Cook at a brisk simmer for 8 to 10 minutes, until leeks are quite tender when pierced with a paring knife. Drain and cool to room temperature.
- Make vinaigrette: put mustard and vinegar in a bowl and stir to dissolve. Whisk in olive oil to make a thick sauce. Season with salt and pepper.
- Blot leeks and divide among 4 plates. Spoon vinaigrette over leeks, smearing with back of spoon. Sprinkle with capers. Garnish each plate with cornichons, olives and half an egg.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 474 milligrams, Sugar 3 grams, TransFat 0 grams
Tips:
- Use a good quality olive oil. The quality of the olive oil you use will greatly affect the taste of your vinaigrette. Look for an extra virgin olive oil that is fruity and flavorful.
- Use a variety of vinegars. There are many different types of vinegar that can be used in a vinaigrette, so don't be afraid to experiment. Some popular choices include red wine vinegar, white wine vinegar, balsamic vinegar, and apple cider vinegar.
- Add some herbs and spices. Herbs and spices can add a lot of flavor to a vinaigrette. Some popular choices include basil, chives, dill, oregano, rosemary, thyme, garlic, and pepper.
- Adjust the proportions to your taste. The proportions of oil, vinegar, and other ingredients in a vinaigrette can be adjusted to your taste. If you like a more tart vinaigrette, use more vinegar. If you like a more mellow vinaigrette, use more oil.
- Emulsify the vinaigrette. Emulsifying the vinaigrette will help to combine the oil and vinegar and create a smooth, creamy dressing. To emulsify the vinaigrette, whisk it vigorously or use a blender.
Conclusion:
A classic vinaigrette is a versatile dressing that can be used on a variety of salads, vegetables, and grilled meats. It is simple to make and can be customized to your own taste. With a few simple ingredients and a little bit of effort, you can create a delicious and flavorful vinaigrette that will enhance any dish.
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