Best Classic Vinaigrette Recipes

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.

CLASSIC DIJON VINAIGRETTE

Steps:

• In a small bowl, whisk together the mustard and the vinegar. Slowly whisk in the olive oil to make an emulsion. Season with salt and pepper.

CLASSIC FRENCH VINAIGRETTE

Steps:

• Combine in a large bowl or jar the shallot, Dijon mustard, salt, lemon juice, and red-wine vinegar. Whisk together to combine well. Slowly whisk in 1/2 cup extra-virgin olive oil. Season with salt and pepper to taste.
• Store jar in refrigerator if making ahead and shake well before using.
• Serve with 2 large heads Bibb, butter, or romaine lettuce that has been washed and dried well. Tear lettuce leaves into bite-size pieces and toss with dressing.

CLASSIC VINAIGRETTE

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.

CLASSIC VINAIGRETTE SALAD DRESSING

Steps:

• Whisk all ingredients together.
• Toss with greens, pasta or potato salad.

CLASSIC MIXED GREEN SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• to Make Vinaigrette:.
• In medium bowl whisk all the ingredients except the oil until mixed. Gradually whisk in the oil until smooth.
• In a small bowl, cover the onion with iced water and let stand for 10 minutes. Drain well. (Soaking the onion removes the sharp bit).
• In a large bowl, place the lettuce, drained onions, tomato and cucumber and add the dressing a little at a time, tossing gently and thoroughly until all the vegetables are evenly coated. Season with additional salt and pepper to taste.
• Serve immediately on chilled salad plates.

HEALTHY CLASSIC VINAIGRETTE

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.

CLASSIC FRENCH VINAIGRETTE

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.

CLASSIC VINAIGRETTE

Steps:

• Whisk the mustard and the red wine together in a small bowl. Slowly whisk in the 3 tablespoons of oil until the mixture is thickened, then whisk in the olive oil. Taste for seasoning. To thin the vinaigrette, simply whisk in a teaspoon or two of water.

CLASSIC VINAIGRETTE

Steps:

• Place mustard in a medium bowl; season with salt and pepper and whisk to combine. Slowly whisk in vinegar.
• Whisk in oil in a slow, steady stream until emulsified. Season with salt and pepper and add a splash or two of vinegar if necessary. Vinaigrette may be kept in an airtight container, refrigerated, for up to 1 week.

CLASSIC FRENCH VINAIGRETTE

Steps:

• In a small bowl combine the vinegar, salt and pepper, and stir until the salt dissolves. Add the oil and mustard and whisk until the ingredients are emulsified. Pour over a salad and toss to coat. Serve immediately

CLASSIC BLUE CHEESE VINAIGRETTE

Steps:

• 1. Heat 2 tablespoons of the olive oil in a skillet and soften the shallots and pepper. About 5 minutes. Add vinegar, then remove pan from heat. Allow to cool.
• 2. In a bowl, whisk together the remaining olive oil and vinegar. Stir in Shallots and pepper along with the cooking oil.
• 3. Carefully fold in the crumbled blue cheese and minced chives. Season with salt.
• 4. Let sit at room temperature for at least 25 minutes, stir again, then top a wedge of iceberg lettuce or season your favorite salad. Enjoy!

CLASSIC VINAIGRETTE DRESSING

Steps:

• Get a pint jar (2 cups) with a screw top. You're making this by taste, not by exact measurement so the quantities are approximations. Combine in the jar, shake, taste and then add more oil or vinegar to balance. Store in the refrigerator up to 1 week. Use at room temperature, shaking to blend. Remember a little goes a long way, so always start with a couple of tablespoons. Refrigerate remaining dressing. Variations: Herbs and Garlic: Each time you use the dressing, you could add herbs to the salad, or rub the bowl with garlic before adding the greens. Dijon Dressing: Put about 1/2 cup of the dressing in bottom of salad bowl, add generous tablespoon Dijon mustard, some fresh tarragon and 1 shallot, minced. Blend, add greens and toss Honey Mustard Dressing: Add to Dijon Dressing, brown sugar or honey to taste. Also a tablespoon of mayonnaise makes it creamy. French Bleu Cheese Dressing: Take a little basic vinaigrette, blend in bleu cheese and garlic to taste. Creamy Bleu Cheese: Add sour cream, mayonnaise and minced onion to bleu cheese dressing. Ranch Dressing: Mix in salad bowl blend into some basic dressing minced garlic, chopped parsley, chopped scallions, and chopped basil with equal amounts of mayonnaise and buttermilk.

CLASSIC DIJON VINAIGRETTE

Steps:

• Blend first 4 ingredients in blender.
• Add oil and pepper; blend 15 sec.

CLASSIC VINAIGRETTE SALAD DRESSING RECIPE - THE BUSY BAKER

Steps:

• Add the oil, vinegar, mustard, salt, pepper, garlic, basil and thyme to a mason jar.
• Add the lid and secure it tightly.
• Shake well until a smooth dressing forms.
• Serve over your favourite green or garden salads, or store in the fridge in a jar or other airtight container until ready to serve.

CLASSIC LEEKS VINAIGRETTE

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.

MESCLUN GREENS WITH CLASSIC SHERRY VINAIGRETTE

Steps:

• In a small bowl, whisk the vinegar, mustard, salt, and pepper. Slowly whisk in the oil until the dressing is blended. Taste and adjust the seasonings. Toss the greens with just enough of the dressing to lightly coat. Serve immediately.