Need a vinegarette recipe...

KatiePeca
KatiePeca Posts: 314 Member
edited September 29 in Recipes
Does anyone have a vinegarette recipe they'd like to share that does NOT contain balsamic vinegar? I hate balsamic vinegar but I'd love to make my own dressings at home, ideas?

Katie

Replies

  • ChantalGG
    ChantalGG Posts: 2,404 Member
    well you need 1 part acid 1 part oil and some spices or veggies to mix all together. Try lemon, olive oil and green onions with dried oregano some salt. It should taste like greek dressing.

    You dont need that much oil just tweak it how you like.
  • KatiePeca
    KatiePeca Posts: 314 Member
    well you need 1 part acid 1 part oil and some spices or veggies to mix all together. Try lemon, olive oil and green onions with dried oregano some salt. It should taste like greek dressing.

    You dont need that much oil just tweak it how you like.

    Nice, I don't think I would have thought of the onions! I could do this one!

    Katie
  • dointime
    dointime Posts: 103 Member
    I have no idea what the nutritional info is on this one, but it's one that I like for a change of pace. I hope you enjoy it!!!

    * ¾ cup salad oil (see note)
    * ¼ cup white wine vinegar
    * 1 Tbsp. Dijon mustard
    * Kosher salt and ground white pepper (or freshly ground black pepper)to taste

    Preparation:

    1. Combine the mustard and vinegar in a glass or stainless steel bowl and whisk them together briefly.

    2. Place the mustard-vinegar mixture along with the oil and seasonings in a blender and mix for about 10 seconds or until fully combined.

    3. Transfer to a glass bowl and let stand for 30 minutes to let the flavors meld. Give the dressing a good whisk immediately before serving.

    Makes 1 cup of dressing.

    NOTE: Any oil labeled "vegetable oil" or "salad oil" is fine for this basic recipe. You can also use any light, neutral-flavored oil like safflower, canola or soybean oil.
  • MayhemModels
    MayhemModels Posts: 367 Member
    I just use 1 tsp olive oil and 2 tsp's lemon, lime or apple cider vinegar
  • MrsGriffin67
    MrsGriffin67 Posts: 485 Member
    Bump
  • Dornroschen
    Dornroschen Posts: 178 Member
    I don't know where you live, but there's a place call Giant Eagle Market District in my neck of the woods and they have a peach vinegar that they sell in refillable glass bottles that is absolutely amazing on it's own - without any oil at all! They also have a blueberry vinegar, but it's not as good as the peach IMHO. Anyway, this probably doesn't help you at all...but I figured I'd mention it anyway!
  • thebuxompilgrim
    thebuxompilgrim Posts: 53 Member
    Apple cider vinegar lends a nice flavor to salad dressings, or red wine vinegar. You could substitute either in almost any balsamic recipe you come across. :)
  • laurad1406
    laurad1406 Posts: 341
    oil, lemon and/or lime juice, and cilantro. very good on salads with Shrimp or avocado!
  • IzzyBooNZ1
    IzzyBooNZ1 Posts: 1,289 Member
    bump
  • KBomar2
    KBomar2 Posts: 157 Member
    I use olive oil, lemon juice, garlic, dijon mustard and salt and pepper.
  • javanews
    javanews Posts: 2
    Trader Joe's-Champagne Pear Vinagrette w/ Gorgonzola-2 Tblsp.-45 calories....Delish!!!
  • ColoradoRobin
    ColoradoRobin Posts: 510 Member
    For an Asian dressing
    7 tsp rice vinegar
    1 Tbs finely minced shallot
    3/4 tsp mayonnaise
    1 tsp Dijon mustard
    ginger, either 1 Tbs or so freshly grated or 1/4 tsp powdered (optional)
    1 tsp soy sauce or tamari
    Zest from 1 orange (optional)
    3 Tbs vegetable oil
    1 1/2 Tbs toasted sesame oil
    1 Tbs sesame seeds, toasted in a pan

    In a nonreactive bowl, mix everything except the oil and sesame seeds. Whisk until it looks milky and no lumps remain. Put the oils in a measuring cup with a spout. Whisking constantly, slowly drizzle the oil mixture into the other bowl. If pools of oil appear on the surface, stop adding oil and whisk until the oil is well incorporated, then resume adding oil in a thin stream. The viniagrette should be glossy and lightly thickened.

    From Cooks Illustrated. The mayo is already emulsified, and helps to stabilize the emulsion of oil and vinegar you are making. To change flavors, use extra virgin olive oil in place of the sesame, along with Italian or Greek herbs, and lemon juice or herbed wine vinegar. Or whatever you like. Keep the mayo and mustard, add 1/4 tsp salt if you remove the soy.

    Good luck!
  • CRody44
    CRody44 Posts: 776 Member
    A vinaigrette is usually made with one part acid, usually vinegar (balsamic, apple cider, red or wine vinegars), lemon or lime juice to three parts oil (canola, vegetable, Olive {olive is the most healthy, use a light olive oil for a milder taste). You should slowly drizzle the oil into the acid while rapidly whisking or blending it. This will blend them together so they will not separate as much as it sits in the refrigerator. I use an emersion blender. For a little spice, add spices, minced or granulated garlic, granulated onion, pepper, herbs (rosemary, thyme, sage, etc). To keep it more healthy, don’t use salt or onion/garlic salt.
  • astrosnider
    astrosnider Posts: 151 Member
    Classic French Vinaigrette
    • 1 tablespoon lemon juice
    • 3 tablespoons white wine vinegar
    • 1 tablespoon Dijon mustard
    • 1 ¼ teaspoon fresh tarragon, minced
    • ¼ teaspoon salt
    • 1/8 teaspoon black pepper
    • 1 small garlic clove, crushed and finely chopped
    • 1/3 cup olive oil

    Put all ingredients in a glass jar, seal with a lid, and shake until ingredients are well incorporated. Alternately, you can vigorously whisk the ingredients in a small bowl until they are completed blended together.
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