Vinaigrettes
Create delicious and versatile vinaigrettes with these three classic recipes: Traditional Italian Vinaigrette with a tangy twist, Traditional French Vinaigrette for a touch of elegance, and a sweet and savory Balsamic Vinaigrette that complements any dish. Customize these dressings with your favorite herbs and spices, and enjoy the flavors of Italy and France in every bite.
— Constant Cookbook
Ingredients
- See directions below.
Instructions
- <b>Traditional Italian Vinaigrette</b>
- 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 bit of minced garlic.
- 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.
- <b>Traditional French Vinaigrette</b>
- 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, and minced garlic or shallots can also be added, but if you are using good-quality oil, vinegar and mustard, you may want to enjoy their flavors as is.
- 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 needed.
- <b>Balsamic Vinaigrette</b>
- 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 salt and pepper and stir in the basil.
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