SHAKE-IT-UP MUSTARD VINAIGRETTE
Dijon mustard helps emulsify sherry vinegar and extra-virgin olive oil in this simple, creamy vinaigrette.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 3/4 cup
Number Of Ingredients 6
Steps:
- When you have about a tablespoon of Dijon mustard left in the jar, add vinegar, sugar, salt, pepper, and oil. Shake to combine.
Nutrition Facts : Calories 163 g, Fat 18 g, SaturatedFat 3 g
MUSTARD VINAIGRETTE
A generous spoonful of Dijon mustard makes this vinaigrette creamy and tart. Use the dressing with sturdy salad greens like romaine or with softer lettuces like Bibb lettuce or oak leaf. The dressing is too strong to work with baby salad greens or mesclun. It's also great with cooked vegetables like beets or broccoli and with grain salads.
Provided by Martha Rose Shulman
Categories easy, quick, weekday, condiments
Time 40m
Yield About 2/3 cup
Number Of Ingredients 7
Steps:
- In a small bowl or measuring cup, combine the mustard, vinegar, lemon juice, salt and pepper. Whisk in the oil.
- Peel the garlic clove and lightly crush, or cut down to the root end with a paring knife, keeping the garlic clove intact. Place in the dressing and allow to marinate for at least 30 minutes. Remove from the dressing before serving.
Nutrition Facts : @context http, Calories 185, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 21 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 71 milligrams, Sugar 0 grams, TransFat 0 grams
MUSTARD SHALLOT VINAIGRETTE
Provided by Food Network
Yield 1 cup
Number Of Ingredients 7
Steps:
- In the bowl of a food processor fitted with a sharp blade, process the vinegar, mustard, honey, shallots, salt and pepper until the shallots are finely chopped. With the processor running, add the oil in a small stream until all the oil has been incorporated and the dressing has achieved a silky, smooth texture. The dressing may be stored, covered, for up to one week in the refrigerator, but should be brought to room temperature before using.;
MUSTARD VINAIGRETTE
Provided by Food Network
Number Of Ingredients 5
Steps:
- Combine all ingredients.
QUICK MUSTARD VINAIGRETTE
Provided by Martha Stewart
Yield Makes 1 1/3 cups
Number Of Ingredients 7
Steps:
- In a small mixing bowl, whisk together mustard, salt, pepper, and red-wine and sherry vinegars. Whisking constantly, drizzle in the olive oil and corn oil. Store, tightly covered, in the refrigerator for up to 1 week.
PERFECT MUSTARD VINAIGRETTE
Extra-virgin olive oil yields a flavorful, rich vinaigrette. If you prefer a lighter-tasting vinaigrette, try using vegetable or canola oil.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1 1/3 cups
Number Of Ingredients 5
Steps:
- In a small bowl, whisk mustard and vinegar together. Slowly add oil in a steady stream, whisking constantly until all the oil is added and dressing is creamy and emulsified. Add the salt and pepper; season with additional salt and pepper if desired.
MUSTARD VINAIGRETTE FOR CHICKEN SALAD
Make this tangy mustard vinaigrette for our Chicken Salad.
Provided by Martha Stewart
Categories Quick & Easy Recipes
Yield Makes 3/4 cup
Number Of Ingredients 4
Steps:
- Place all ingredients in a glass jar; seal tightly. Shake until emulsified. Use immediately, or keep refrigerated in jar up to 1 week. Before using, let come to room temperature, and shake to emulsify.
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