Best 6 The Best Vinaigrette In The World Ever Ever Recipes
In the realm of culinary artistry, the vinaigrette reigns supreme as a dressing that elevates simple salads to gastronomic heights. Its origins shrouded in the culinary history of ancient Greece and Rome, the vinaigrette has undergone a captivating evolution, traversing cultures and continents, absorbing influences and nuances that have shaped its current form. Today, the vinaigrette stands as a versatile condiment, capable of transforming humble greens into a symphony of flavors. With a vast array of variations, ranging from classic to contemporary, there is a vinaigrette for every palate and occasion. This article embarks on a delectable journey to uncover the secrets behind crafting the ultimate vinaigrette – a harmonious blend of oil, vinegar, and seasonings that will forever change the way you dress your salads.
Let's cook with our recipes!
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.
VINAIGRETTE
This is simple to make and delicious, especially if you like garlic.
Provided by Karen Castle
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 5m
Yield 8
Number Of Ingredients 5
Steps:
- In a jar with a tight fitting lid, combine vinegar, oil, garlic, sugar, and salt. Shake well.
Nutrition Facts : Calories 130.4 calories, Carbohydrate 2.2 g, Fat 13.8 g, SaturatedFat 1.8 g, Sodium 581.4 mg, Sugar 1 g
CLASSIC VINAIGRETTE
This classic dressing is easy to make at home, and stores in the jar for up to a week
Provided by Good Food team
Categories Buffet, Condiment, Dinner, Lunch, Side dish, Snack, Supper
Time 5m
Yield Easily doubled
Number Of Ingredients 3
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.
Nutrition Facts : Calories 102 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Sodium 0.29 milligram of sodium
THE BEST VINAIGRETTE IN THE WORLD EVER, EVER
Make and share this The Best Vinaigrette in the World Ever, Ever recipe from Food.com.
Provided by English_Rose
Categories Salad Dressings
Time 40m
Yield 2/3 cup
Number Of Ingredients 8
Steps:
- Combine all the ingredients in a jam jar, make sure the lid is on tightly, and shake the living daylights out of it.
- Leave it to sit for at least half an hour before serving to allow the garlic to infuse.
Nutrition Facts : Calories 1293.4, Fat 141.8, SaturatedFat 19.6, Sodium 1748.5, Carbohydrate 10.6, Fiber 0.3, Sugar 8.6, Protein 0.4
BASIC VINAIGRETTE
Provided by Food Network Kitchen
Time 5m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Whisk the vinegar, mustard, 1/4 teaspoon salt and a few grinds of pepper in a large bowl until combined. Slowly drizzle in the oil in a steady stream, whisking constantly, until the dressing is emulsified and smooth. (If you're using a vinegar high in acid, you might need to add a little more oil to taste.) Refrigerate any leftovers.
VINAIGRETTE (THE BEST!!!)
The most delicious vinaigrette, ever. So worth the time, you'll never go back to bottled vinaigrette again. *Original recipe came from a fantastic Junior League Cookbook out of San Diego called, California Sol Food. Enjoy!
Provided by hollyfrolly
Categories < 30 Mins
Time 20m
Yield 1 1/2 cups
Number Of Ingredients 15
Steps:
- Combine the olive oil, cream, egg, vinegar, garlic, slat, white pepper, Dijon mustard, dry mustard and sugar in a jar with a tight fitting lid and seal tightly. Shake to mix.
- Add the hard-boiled egg, olives, chives, parsley and capers to the vinaigrette and shake to mix.
- Alternatively, pour the vinaigrette over blanched summer vegetables and sprinkle with the hard boiled egg, olives, chives, parsley and capers. Store the leftovers in the refrigerator.
Nutrition Facts : Calories 1208.7, Fat 128.7, SaturatedFat 31, Cholesterol 336.4, Sodium 3516.7, Carbohydrate 6.8, Fiber 1.4, Sugar 0.5, Protein 11.2
Tips for Making the Best Vinaigrette:
- **Use a good quality olive oil.** The olive oil is the base of the vinaigrette, so it's important to use a good quality oil. Look for an extra virgin olive oil that is flavorful and has a fruity aroma. - **Choose a flavorful vinegar.** The vinegar is the other main ingredient in a vinaigrette, so it's important to choose one that has a good flavor. Some good options include red wine vinegar, white wine vinegar, balsamic vinegar, and apple cider vinegar. - **Use a balanced ratio of oil to vinegar.** The ratio of oil to vinegar in a vinaigrette is important. A good starting point is 3 parts oil to 1 part vinegar. You can adjust the ratio to taste, but be careful not to use too much vinegar, or the vinaigrette will be too sour. - **Add some herbs and spices.** Herbs and spices can add a lot of flavor to a vinaigrette. Some good options include basil, oregano, thyme, rosemary, garlic, and shallots. - **Use freshly squeezed lemon juice.** Lemon juice can add a bright, citrusy flavor to a vinaigrette. Be sure to use freshly squeezed lemon juice, as bottled lemon juice can have a bitter taste. - **Let the vinaigrette rest before using.** Allowing the vinaigrette to rest for a few minutes before using allows the flavors to meld together. This will result in a more flavorful vinaigrette.Conclusion:
A good vinaigrette is a versatile dressing that can be used on a variety of dishes, from salads to grilled vegetables to roasted meats. By following these tips, you can make the best vinaigrette that you've ever tasted. So next time you're looking for a delicious and easy-to-make dressing, give this recipe a try. You won't be disappointed!
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