Vinaigrette is a French culinary invention, around 1690 to 1700’s.
Vinaigrette is an emulsion of vinegar and a form of oil, such as (but not limited too) olive oil, and sometimes flavored with herbs, spices, and other ingredients. It is used most commonly as a salad dressing, but also as a cold sauce or marinade.
In some French cuisines, vinaigrette preparations are used as a cold sauce, such as with cold artichokes, asparagus, and leeks.
In general, vinaigrette consists of 3 parts of oil to 1 part of vinegar whisked into an emulsion, such as mustard. Salt and pepper are often added. Herbs, garlic, and shallots are added, especially when it is used as a sauce for cooked vegetables or grains, such as rice.
These vinaigrettes presented here are a light and tasty addition to any salad. Simply use them with a bowl of arugula and butter lettuce or your favorite mix salad greens.
The best way to mix vinaigrette with your greens, is pouring the vinaigrette into a large salad bowl first then add the greens and gently toss to completely coat, while leaving any excess dressing at the bottom of the bowl.
For all the vinaigrette preparations you will need a glass bottle with tight fitting lid for storing.
Avocado Lime Vinaigrette
This recipe is intended to eat with a salad without any left overs. The lime juice is used for flavor as well as keeping the avocado from oxidizing or turning brown.
1 tablespoon fresh lime juice
1-2 tablespoons balsamic vinegar
3 tablespoons avocado oil
½ teaspoon minced garlic
½ teaspoon ground cumin
Salt and pepper to taste
Mash 1/2 to 1 avocado until as smooth as possible, and mix in other ingredients.
1 teaspoon white-wine vinegar
1 tablespoon freshly squeezed lemon juice
1 tablespoon honey
1/2 cup freshly squeezed grapefruit juice
2 tablespoons Extra Virgin Olive Oil
1 large grapefruit, peeled, pith removed, and sectioned
Salt and freshly ground black pepper
In a small bowl, whisk together vinegar, lemon juice, honey, grapefruit juice, and oil. Add grapefruit sections; season with salt and pepper. Keep vinaigrette in airtight container in refrigerator up to 3 days.
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 garlic clove, minced
1/2 cup Extra Virgin Olive Oil
Salt and freshly ground pepper
In a small bowl, combine the vinegar, mustard, and garlic. Add the oil in a slow steady stream, whisking constantly and season with salt and pepper to taste (optional).
Herb Mustard Vinaigrette
2 teaspoons garlic, minced
2 teaspoons shallots, minced
2 Tablespoons dijon mustard
2 teaspoons dried oregano
2 teaspoons dried parsley
½ teaspoons freshly black pepper
½ teaspoon sea salt
¼ cups red wine vinegar
1¼ cup extra virgin olive oil
2 tablespoons grated Parmesan cheese
Mix all the ingredients in a glass jar.
Screw the lid on tightly and shake.
Serve as needed. Keep refrigerated.
This following vinaigrette goes great with a Spinach Salad.
½ cup fresh raspberries
½ cup vinegar
1 cup Extra Virgin Olive Oil
2 tbsp. sugar
2 tsp. basil
2 tsp. marjoram
1/2 tsp. rosemary
2 tsp. oregano
1/2 tsp. sage
Mesh strainer or cheesecloth
Rinse the fresh raspberries and place them in a mixing bowl. Mash the raspberries with a wooden spoon to release their juices. Strain the mashed raspberries through the mesh strainer or cheesecloth into a separate mixing bowl. Discard the raspberry pulp.
Pour the vinegar and virgin olive oil into the bowl of raspberry juice. Add the Italian seasoning, sugar, basil, marjoram, rosemary, oregano and sage to the juice and stir to combine.
This vinaigrette would go great with an Asian Chopped Salad.
2 teaspoons grated fresh ginger
1 teaspoon minced garlic
1 teaspoon sugar
2 tablespoons rice vinegar
2 tablespoons soy sauce
1/4 cup peanut
1 tablespoon Asian toasted sesame oil
1 tablespoon chopped fresh chives
1 teaspoon toasted sesame seeds
Whisk together grated fresh ginger, minced garlic, sugar, rice vinegar, and soy sauce.
While whisking, slowly add peanut and toasted Asian sesame oil until emulsified. Stir in chopped fresh chives and toasted sesame seeds.
Chipotle Honey Vinaigrette
1/2 cup red wine vinegar
1/3 cup honey
2 teaspoons Grey Poupon Dijon mustard
1 1/4 teaspoon ground chipotle powder
1 teaspoon lime juice
3/4 teaspoon black pepper
3/4 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/2 cup extra virgin olive oil
Combine all ingredients, except oil in blender and blend on low speed for ten seconds.
Next, on low speed SLOWLY pour olive oil into blender.
Chill for at least an hour.
Header Image credit: razmarinka / 123RF Stock Photo
What Others are Saying About Salad Dressings and Vinaigrette’s: