Balsamic Wasabi Vinaigrette Recipes

SIMPLE BALSAMIC VINAIGRETTE

Steps:

• Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.
• Toss a few tablespoons of the dressing with the salad mix and desired salad ingredients, top with blue cheese and serve immediately.
• If not using dressing right away, cover and refrigerate, whisking or shaking again before use.
• Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.
• Toss a few tablespoons of the dressing with the salad mix and desired salad ingredients, top with blue cheese and serve immediately.
• If not using dressing right away, cover and refrigerate, whisking or shaking again before use.

OUR FAVORITE BALSAMIC VINAIGRETTE

Steps:

• Combine the olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper together in a glass jar with a lid. Replace lid on the jar and shake vigorously until thoroughly combined.

WASABI VINAIGRETTE

Steps:

• In a jar, combine wasabi powder and water. Let stand 5 minutes.
• Add vinegars and whisk to combine.
• Stir in oil and shake well to combine.
• Add parsley and salt (if desired) and shake well before serving.

KITTENCAL'S BALSAMIC VINAIGRETTE

Steps:

• In a bowl whisk together garlic, salt, Dijon, honey and balsamic vinegar.
• Add in olive oil in a slow steady stream until emulsified.
• Season with more salt if needed and black pepper.
• Chill for a minimum of 2 hours before using.

WASABI-SOY VINAIGRETTE

Steps:

• In a small liquid measuring cup or a glass jar with a tight-fitting lid, combine 1/4 cup water, the garlic, sugar, soy sauce, rice vinegar, sesame oil and wasabi paste. Whisk to combine, or, if using a jar, seal tightly and shake vigorously until emulsified. Taste and add more wasabi if you like; the wasabi flavor will intensify as the vinaigrette sits.
• Use immediately or refrigerate in an airtight container for up to 1 week. This tastes great with any green salad, of course, but also with raw, crunchy vegetables, like cucumbers, sugar snap peas and thinly sliced asparagus.

WASABI VINAIGRETTE

Steps:

• Combine ingredients and mix together until well blended.
• Store in the refrigerator for up to 1 week.

BALSAMIC VINAIGRETTE

Steps:

• In a small bowl, whisk together olive oil, white balsamic vinegar, garlic, and mustard powder. Season to taste with salt and black pepper. Stir in minced fresh herbs if desired.

MAMA'S BALSAMIC VINAIGRETTE

Steps:

• Combine the olive oil, vinegar, garlic, oregano, mustard, salt and pepper in a jar with a tight fitting lid. Shake well before serving. Store in the refrigerator.

BALSAMIC WASABI VINAIGRETTE

Steps:

• Combine ingredients and whisk together until well blended and sugar is dissolved. Refrigerate until used.