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.
VINAIGRETTE FOR GREEN SALAD
Steps:
- In a small bowl, whisk together the mustard, garlic, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
- Place the salad greens in a medium bowl and add enough dressing to moisten. Sprinkle with a little extra salt and pepper, if desired, and serve immediately.
HONEY-MUSTARD DRESSING
Provided by Food Network Kitchen
Categories condiment
Time 15m
Yield about 1 cup
Number Of Ingredients 5
Steps:
- In a medium bowl, whisk together the mustard, honey, vinegar, and salt. Gradually whisk in the oil to make a creamy dressing. Use immediately or store in the refrigerator, covered, for up to 3 days.
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.
HONEY MUSTARD VINAIGRETTE
Steps:
- Rub the sides of a bowl with garlic, then discard. In bowl whisk together mustard, honey and vinegar. While whisking, slowly add olive oil. Season with salt and pepper.
MUSTARD MAYO
Steps:
- Whisk the mayonnaise, mustards, sour cream and salt together in a small bowl. Serve at room temperature.
MUSTARD-SHALLOT VINAIGRETTE
Store-bought salad dressings are an automatic shortcut for many cooks. But with their sweeteners and stabilizers, they aren't worthy of a well-made salad, whether your tastes run to iceberg and romaine or mizuna and mesclun. And - revolutionary notion ahead - they aren't really more convenient than a basic vinaigrette like this one, made in big batches from real ingredients, which can also live happily and indefinitely in your refrigerator door.
Provided by Julia Moskin
Categories easy, lunch, quick, snack, salads and dressings, main course, side dish
Time 10m
Yield About 1 1/4 cups
Number Of Ingredients 6
Steps:
- In a container with a tight lid, preferably a glass jar, combine shallot, vinegar and mustard. Close tightly and shake well to mix. Add salt and pepper, and shake again.
- Add olive oil 1/3 cup at a time, shaking very well after each addition, until smooth and emulsified (you may want to wrap a kitchen towel around the container, just in case). Taste and add more olive oil, 1/4 cup at a time, if dressing is too tart.
- Use immediately or refrigerate up to 3 weeks. The chilled olive oil will form a lump, so remove from refrigerator 30 minutes before using to allow it to liquefy. Shake well before serving to re-emulsify.
Nutrition Facts : @context http, Calories 197, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 22 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 3 grams, Sodium 70 milligrams, Sugar 0 grams, TransFat 0 grams
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