CREAMY VINAIGRETTE
Steps:
- In a small bowl, whisk together the oil, vinegar, mustard, honey, salt, pepper and shallots until the vinaigrette is emulsified.
- Toss the greens with enough dressing to moisten and serve immediately.
MUSTARD VINAIGRETTE
This spicy honey-mustard dressing is an easy and versatile dressing for almost any salad!
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 5m
Yield 12
Number Of Ingredients 8
Steps:
- In a small bowl, whisk together the vinegar, honey, mustard, pepper, salt, garlic, oil and hot sauce until thoroughly combined. Chill until serving.
Nutrition Facts : Calories 168.4 calories, Carbohydrate 1.9 g, Fat 18.2 g, SaturatedFat 2.8 g, Sodium 421 mg, Sugar 1.4 g
MUSTARD VINAIGRETTE
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes French Recipes
Yield Makes 1 1/3 cups
Number Of Ingredients 5
Steps:
- In a small bowl, whisk mustard and vinegar together. Slowly add oil in a steady stream, whisking constantly until all the oil is added and dressing is creamy and emulsified. Add the salt and pepper; season with additional salt and pepper if desired.
PERFECT MUSTARD VINAIGRETTE
Extra-virgin olive oil yields a flavorful, rich vinaigrette. If you prefer a lighter-tasting vinaigrette, try using vegetable or canola oil.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1 1/3 cups
Number Of Ingredients 5
Steps:
- In a small bowl, whisk mustard and vinegar together. Slowly add oil in a steady stream, whisking constantly until all the oil is added and dressing is creamy and emulsified. Add the salt and pepper; season with additional salt and pepper if desired.
CREAMY MUSTARD VINAIGRETTE BY INA GARTEN (BAREFOOT CONTESSA)
This is my favorite dressing now! It was recommended to me by my boss, and it's so fresh and yummy and so easy to make! I hope you like it too! Note: The original recipe calls for 1 extra-large egg yolk, but I don't care for raw eggs, so I leave it out, which the recipe says is fine to do. I just added it as an option.
Provided by Troop Angel
Categories Salad Dressings
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together the vinegar, mustard, garlic, salt and pepper (and egg yolk if using).
- While whisking, slowly add the olive oil until the vinaigrette is emulsified.
- Toss salad with enough dressing to moisten and serve immediately.
GREEN SALAD WITH CREAMY MUSTARD VINAIGRETTE
Provided by Ina Garten
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt, and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Toss the greens with enough dressing to moisten and serve immediately.
- Note: If you're worried about raw egg, just omit it.
CREAMY VINAIGRETTE
A delicious, versatile dressing for pasta or green salads. Easily made in advance for use just before service.
Provided by USA WEEKEND columnist Pam Anderson
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Yield 8
Number Of Ingredients 5
Steps:
- Measure vinegar (or lemon juice) and mustard (or mayonnaise) into a 2-cup measuring cup. With a small whisk, stir in garlic, a big pinch of salt and a few grinds of pepper. Measure oil in another cup. Slowly whisk oil into mixture, first in droplets, then in a slow, steady stream to make an emulsified vinaigrette.
Nutrition Facts : Calories 163.6 calories, Carbohydrate 0.9 g, Fat 18 g, SaturatedFat 2.5 g, Sodium 239.5 mg
CREAMY MUSTARD VINAIGRETTE FOR ASPARAGUS
Categories Condiment/Spread Milk/Cream Blender Food Processor Mustard No-Cook Quick & Easy Vinegar Lemon Gourmet
Yield Makes about 1 1/3 cups
Number Of Ingredients 7
Steps:
- In a blender or food processor blend the cream, the vinegar, the mustard, the shallot, the sugar, and the lemon juice until the mixture is combined well, with the motor running add the oil in a stream, and blend the vinaigrette until it is emulsified. Add salt and pepper to taste and serve the vinaigrette over asparagus.
BASIC FRENCH VINAIGRETTE
Provided by Kemp Minifie
Categories No-Cook Vegetarian Quick & Easy Salad Dressing Vegan Shallot
Yield Makes about 1/2 cup
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together the shallots, vinegar, and 1/4 teaspoon fine sea salt; let the mixture stand 10 minutes. Whisk in the mustard, then add the oil in a very slow, thin, steady stream, whisking constantly until the dressing is emulsified. Season with fine sea salt and freshly ground black pepper. DO AHEAD: The vinaigrette can be prepared ahead and refrigerated, in an airtight container, up to 1 week.
PAMPERED CHEF CREAMY HONEY MUSTARD VINAIGRETTE
From Pampered Chef using stainless mini whisk (which I love to use). Optional: Serve with green salad tossed with toasted sliced almonds, chopped pecans, sweetened dried cranberries, mandarin orange segments, green onions or golden raisins. Can be used as a dip.
Provided by Smilyn
Categories Salad Dressings
Time 15m
Yield 2/3 cup
Number Of Ingredients 5
Steps:
- In small bowl, combine mayo, honey, mustard, and salt; whisk until well blended.
- Add vinegar and whisk until well blended.
- Cover; refrigerate until ready to use.
- Store up to two weeks.
CREAMY MUSTARD VINAIGRETTE
Make and share this Creamy Mustard Vinaigrette recipe from Food.com.
Provided by Nyteglori
Categories Salad Dressings
Time 2m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Whisk shallots, mustard, and vinegar together and season with salt and pepper.
- Mix well and slowly incorporate sour cream. Whisking constantly. Add paprika, mix and correct seasonings if desired. Thin with vinegar if desired.
- Serve over salad.
Nutrition Facts : Calories 50.4, Fat 3.9, SaturatedFat 2.3, Cholesterol 11.8, Sodium 98.3, Carbohydrate 2.6, Fiber 0.3, Sugar 0.1, Protein 1.4
MUSTARD VINAIGRETTE
A generous spoonful of Dijon mustard makes this vinaigrette creamy and tart. Use the dressing with sturdy salad greens like romaine or with softer lettuces like Bibb lettuce or oak leaf. The dressing is too strong to work with baby salad greens or mesclun. It's also great with cooked vegetables like beets or broccoli and with grain salads.
Provided by Martha Rose Shulman
Categories easy, quick, weekday, condiments
Time 40m
Yield About 2/3 cup
Number Of Ingredients 7
Steps:
- In a small bowl or measuring cup, combine the mustard, vinegar, lemon juice, salt and pepper. Whisk in the oil.
- Peel the garlic clove and lightly crush, or cut down to the root end with a paring knife, keeping the garlic clove intact. Place in the dressing and allow to marinate for at least 30 minutes. Remove from the dressing before serving.
Nutrition Facts : @context http, Calories 185, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 21 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 71 milligrams, Sugar 0 grams, TransFat 0 grams
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Category Healthy Spring Salad RecipesCalories 432 per servingTotal Time 1 hr
- To prepare vinaigrette: Whisk lemon juice, egg yolk, whole-grain and Dijon mustard, shallot, garlic and 1/2 teaspoon salt in a medium bowl. Slowly stream in oil while whisking until creamy and emulsified. Refrigerate until ready to use.
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