Best 4 Creme Fraiche Vinaigrette Recipes

Creme fraiche vinaigrette is a versatile dressing that can be used to add a rich, creamy flavor to salads, vegetables, and even meat. Made with creme fraiche, vinegar, and herbs, this dressing is easy to make and can be tailored to your own taste preferences. Whether you prefer a tangy vinaigrette or a more mellow dressing, creme fraiche vinaigrette is sure to please. Read on to learn more about this delicious and versatile dressing.

Here are our top 4 tried and tested recipes!

CREME FRAICHE AND LEMON VINAIGRETTE

Creme Fraiche and Lemon Vinaigrette image

This créme fraiche and lemon vinaigrette will add a creamy richness to salads and also doubles as a quick and easy dipping sauce.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 4

Ingredients

6 tablespoons creme fraiche
1/2 teaspoon grated lemon zest, plus 4 teaspoons juice
4 teaspoons Dijon mustard
Salt and pepper

Steps:

Whisk together creme fraiche, lemon zest and juice, mustard, and 1 tablespoon water. Season with salt and pepper.

WINTER WHITE SALAD WITH CREME-FRAICHE VINAIGRETTE

Winter White Salad with Creme-Fraiche Vinaigrette image

Thinly sliced endives, fennel, celery root, and apples bring serious crunch to this Winter White Salad with Creme-Fraiche Vinaigrette for a crowd. The vegetables are tossed in a rich, tangy creme fraiche dressing and finished with pomegranate seeds and fennel fronds.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 20m

Number Of Ingredients 10

Ingredients

1/2 cup creme fraiche
1 tablespoon plus 2 teaspoons white-wine vinegar
2 teaspoons Dijon mustard
Pinch of sugar
Kosher salt and freshly ground pepper
4 to 5 endives (1 pound), trimmed and very thinly sliced lengthwise (3 cups)
1 head fennel, bulb cored and very thinly sliced, fronds separated
1 small celery root (1 pound), peeled, quartered lengthwise, and very thinly sliced crosswise (2 1/2 cups)
2 Granny Smith apples (1 pound), cored, halved, and very thinly sliced lengthwise (2 cups)
1/2 cup pomegranate arils (optional)

Steps:

Whisk together creme fraiche, vinegar, mustard, and sugar; generously season with salt and pepper. In a large bowl, combine endives, sliced fennel, 1/4 cup fennel fronds, celery root, and apples; add half of dressing and toss. Arrange on a serving platter; season with salt and pepper. Top with remaining fennel fronds and pomegranate arils. Serve with remaining dressing.

CREME FRAICHE VINAIGRETTE

Creme Fraiche Vinaigrette image

Make and share this Creme Fraiche Vinaigrette recipe from Food.com.

Provided by Dubainy

Categories Salad Dressings

Time 5m

Yield 2 quarter cup portions, 2 serving(s)

Number Of Ingredients 6

Ingredients

4 tablespoons creme fraiche
2 tablespoons walnut oil
1 1/2 teaspoons lemon juice
1 1/2 teaspoons white vinegar
salt
pepper

Steps:

Mix oil in to the creme fraiche.
Blend in the lemon juice and vinegar.
Add salt and pepper to taste.

SMOKED SALMON SALAD WITH CREME FRAICHE VINAIGRETTE

SMOKED SALMON SALAD WITH CREME FRAICHE VINAIGRETTE image

Categories Fish Leafy Green

Yield 4 servings

Number Of Ingredients 23

Ingredients

SMOKED SALMON SALAD
with creme fraiche vinaigrette, roasted
shallots and pumpernickel croutons
Fresh mixed salad greens 8 1/2 cups
Fresh Dill, chopped 1 1/2 tbsp.
Fresh parsley, chopped 1 tsp.
Chives, cut 2" long 8 pieces
FOR THE VINAIGRETTE
Sour Cream 5 tbsp.
Olive Oil 2 tbsp.
Lemon juice 1/2 tsp.
Seasoned rice vinegar 1 tsp.
Beau Monde Seasoning 1/2 tsp.
FINISHING THE SALAD
Whole butter 3 tbsp.
Xtra virgin olive oil 3 tbsp.
Shallots, sliced 3 each
Dry, pumpernickel ciabatta, cubed 5 tbsp.
Garlic clove, crushed 1 clove
Good quality smoked salmon 7 slices,
Capers, non-perils 1/2 tsp.
Goat cheese, fresh 4 tsp.
Sea salt 1/8 tsp.

Steps:

Combine the first 4 ingredients in a large salad bowl. Cover and refrigerate. For the vinaigrette, combine the next five ingredients in a small bowl and whisk together. Cover and refrigerate. Preheat a convection oven to 350 degrees. In a large skillet, heat the butter and 2 tbsp of the olive oil until very hot. Add the shallots, cubed pumpernickel bread and garlic clove. Saute very slowly, shaking often over medium heat for about 5 minutes. When shallots are translucent, discard the garlic and transfer pan to the oven. Cook for 6-7 more minutes until shallots are caramelized and croutons are golden and crispy. Let cool for 6-7 minutes. To serve, Toss the reserved salad mixture with remaining olive oil, croutons, shallots, smoked salmon, capers, goat cheese and sea salt. Drizzle the crème fraiche vinaigrette between the salad greens .Note: Do not mix vinaigrette thoroughly with the greens. Divide among 4 salad plates.

Tips:

Use the freshest ingredients. The quality of your ingredients will directly affect the flavor of your vinaigrette. Choose ripe, in-season vegetables, herbs, and fruits.
Taste your vinaigrette as you go. The proportions of oil, vinegar, and seasonings can be adjusted to suit your taste. Start with a small amount of each ingredient and add more until you reach the desired flavor.
Let your vinaigrette rest for at least 30 minutes before using. This will allow the flavors to meld and develop. You can store your vinaigrette in the refrigerator for up to 2 weeks.
Use a variety of vinegars. There are many different types of vinegar available, each with its own unique flavor. Experiment with different vinegars to create different vinaigrette variations.
Get creative with your ingredients. You can use almost any combination of fruits, vegetables, herbs, and spices to create a unique vinaigrette. Be bold and experiment with different flavors.

Conclusion:

Crème fraîche vinaigrette is a versatile and delicious dressing that can be used on a variety of salads, roasted vegetables, and grilled meats. It is easy to make and can be tailored to your own taste preferences. With a little creativity, you can create a vinaigrette that will add a burst of flavor to any dish.