Creamy Vinaigrette For Salads Recipes

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.

CREAMY VINAIGRETTE FOR SALADS

Steps:

• Combine the mustard, salt and pepper, and vinegar. Whisk in the cream. Gently stir in the olive oil. Stir in the chervil. Unlike standard vinaigrette, creamy vinaigrette is relatively stable and will keep in the refrigerator for up to 5 days or so.

CREAMY BALSAMIC VINAIGRETTE

Steps:

• Blend olive oil, balsamic vinegar, mayonnaise, water, garlic, Dijon mustard, and brown sugar together in a blender or in a cup using an immersion blender until smooth. Season with salt and black pepper.

CREAMY VINAIGRETTE

Steps:

• Combine all ingredients except shallot in a blender and turn on machine; a creamy emulsion will form within 30 seconds. Taste and add vinegar a teaspoon or two at a time until balance tastes right to you.
• Add shallot and turn machine on and off a few times until shallot is minced within dressing. Taste, adjust the seasoning and serve.

GREEN SALAD WITH CREAMY MUSTARD VINAIGRETTE

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

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.