Vinaigrettes

By kddozier

Ingredients

• Traditional Italian Vinaigrette
• Vinaigrettes in Italy are more acidic than their French counterparts. You can embellish this simple vinaigrette with chopped fresh herbs such as oregano or marjoram, a pinch of red chili flakes and a
• 1/4 cup red wine vinegar
• Salt and freshly ground pepper, to taste
• 1/3 cup extra-virgin olive oil
• In a mixing bowl, combine the vinegar, salt and pepper. Add the oil in a slow, steady stream, whisking constantly until smooth and blended. Adjust seasonings as needed.
• Traditional French Vinaigrette
• A simple vinaigrette is made solely of oil, vinegar and a little seasoning. The addition of Dijon mustard is standard in many classic French vinaigrette recipes. Chopped fresh herbs, ground spices, an
• 2 Tbs. Champagne or white wine vinegar
• 2 Tbs. Dijon mustard
• Salt and freshly ground pepper, to taste
• 6 Tbs. extra-virgin olive oil
• In a small mixing bowl, combine the vinegar, Dijon mustard, salt and pepper and whisk to blend. Add the oil in a slow, steady stream, whisking constantly until smooth and blended. Adjust seasonings as
• Balsamic Vinaigrette
• Balsamic vinaigrette drizzled over ripe garden tomatoes, fresh mozzarella and basil is always a seasonal favorite. It also makes a sweet marinade for grilled chicken breasts or pork tenderloin.
• 3 Tbs. aged balsamic vinegar
• 1 Tbs. Dijon mustard
• Pinch of garlic
• 2 Tbs. extra-virgin olive oil
• 3 Tbs. canola oil
• Salt and freshly ground pepper, to taste
• 1 Tbs. finely chopped fresh basil
• In a small bowl, combine the balsamic vinegar, mustard and garlic and whisk to blend. Add the oils one at a time in a slow, steady stream, whisking constantly until smooth and blended. Season with sal
• Makes about 2/3 cup.

Preparation

Step 1

SEE ABOVE