Best French Walnut Oil Vinaigrette Recipes

FRENCH WALNUT OIL VINAIGRETTE

Steps:

• Combine all ingredients.
• Shake and enjoy! A little goes a long way.

THE FOOD LAB'S WALNUT VINAIGRETTE RECIPE

Steps:

• Combine walnuts, vinegar, water, mustard, honey, and shallot in a medium bowl and whisk together. To keep it from moving, set bowl inside a heavy medium saucepan lined with a dish towel. Whisking constantly, slowly drizzle in olive and canola oil; the dressing should emulsify and thicken significantly. Whisk in walnut oil, if using. Season with salt and pepper. The dressing will keep in a sealed container in the fridge for up to 2 weeks; shake vigorously before using.

BASIC FRENCH VINAIGRETTE

Steps:

• In a small bowl, whisk together the shallots, vinegar, and 1/4 teaspoon fine sea salt; let the mixture stand 10 minutes. Whisk in the mustard, then add the oil in a very slow, thin, steady stream, whisking constantly until the dressing is emulsified. Season with fine sea salt and freshly ground black pepper. DO AHEAD: The vinaigrette can be prepared ahead and refrigerated, in an airtight container, up to 1 week.

WALNUT VINAIGRETTE

Steps:

• Place all of the ingredients, except the oils, in a blender and process on high speed. With the machine running, gradually add the olive and walnut oils until the vinaigrette is emulsified, about 1 minute. Refrigerate until ready to serve. (The vinaigrette can be prepared up to 1 week in advance, covered and refrigerated.)
• Note: To toast walnuts, place the walnuts in a single layer on a baking sheet. Bake in a preheated 350 degrees F. oven, stirring occasionally, until toasted, 8 to 12 minutes. Cool completely.

VINAIGRETTE FOR GREEN SALAD

Steps:

• In a small bowl, whisk together the mustard, garlic, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
• Place the salad greens in a medium bowl and add enough dressing to moisten. Sprinkle with a little extra salt and pepper, if desired, and serve immediately.

GREEN SALAD WITH THE ULTIMATE FRENCH VINAIGRETTE

Steps:

• In a two-cup glass measure, whisk together the vinegar, mustard, garlic, salt, and pepper. Slowly add the olive oil and continue whisking until the vinaigrette is emulsified. Toss the greens with enough dressing to moisten and serve.

ROQUEFORT VINAIGRETTE

Steps:

• In a medium bowl, whisk together both oils, vinegar, cheese, tarragon, and Worcestershire sauce until emulsified and well combined; season with salt and pepper. Serve.

WALNUT VINAIGRETTE

Steps:

• Chunky: Combine the vinegar and salt in a small bowl and whisk in the oils, then the nuts.
• Smooth: Combine the vinegar, salt, and nuts in a blender jar. Add the oils in a thin stream while the blender is running.

WALNUT OIL VINAIGRETTE

Steps:

• Combine all ingredients, stirring with a whisk.
• Store in fridge for up to 1 week.

WALNUT VINAIGRETTE

Steps:

• Put the walnuts, shallots, and mustard in a mixing bowl. Add the vinegars and whisk to combine. Slowly drizzle in the oils in a stream while whisking to emulsify the vinaigrette; season with salt and pepper.

WALNUT VINAIGRETTE

Steps:

• In a medium bowl, whisk together vinegar and mustard. Gradually whisk in the walnut oil until emulsified. Season with salt and pepper. Cover, and refrigerate until ready to use. Before using, whisk well. Store in an airtight container, refrigerated, up to 1 day.