Dressed to Chill – Grab, Shake and Pour In the summer I want to have my salad vinaigrette already made in the fridge, so I only have to reach for it to dress the salad. Most salad dressings that... The post Favorite Salad Dressings appeared first on Sharp Eye.
Dressed to Chill – Grab, Shake and Pour
In the summer I want to have my salad vinaigrette already made in the fridge, so I only have to reach for it to dress the salad. Most salad dressings that have a perishable ingredient like an onion, shallot, or garlic, will last several days after being made if refrigerated. Ones with no perishables will last much longer.
Make-Ahead Vinaigrette
Ingredients
- ¼ cup wine vinegar
- ½ cup extra-virgin olive oil
- ¼ cup vegetable oil
- Mayonnaise, mustard, and salt
- Light molasses (optional)
Instructions
Combine mayonnaise, molasses (if using), mustard, and salt, stirring until smooth. Add vinegar and shake. Add olive oil in two additions, shaking after each, then add vegetable oil in two additions, shaking after each. Refrigerate for up to a week and shake before using.
Tips for a Stable Vinaigrette: Using two types of oil, such as olive oil and vegetable oil, can keep the oil and vinegar playing nicely together. Emulsifiers like mustard and mayonnaise also help keep the oil and vinegar combined, and molasses can act as a stabilizer. Shaking well after adding oils in stages also aids in emulsification. I use this recipe often.
Sauce Vinaigrette – Julia Child with an addition from Eating Well
Ingredients
- 2 tablespoons wine vinegar or a combination of vinegar and lemon juice
- 1/4 teaspoon dry mustard
- 1/8 teaspoon salt
- 6 tablespoons extra-virgin olive oil and/or salad oil, such as grapeseed oil
- 1 1/2 teaspoons minced shallot or scallions and/or 1/4 teaspoon dried herbs, such as tarragon or basil
- Pinch of sugar (optional)
Combine 2 tablespoons vinegar, 1/4 teaspoon mustard and 1/8 teaspoon salt in a bowl; whisk until dissolved. Whisk in 6 tablespoons oil, 1 1/2 teaspoons shallot (or scallions and/or 1/4 teaspoon herbs) and a big pinch of pepper. (Alternatively, combine all ingredients in a screw-top jar; cover and shake vigorously for 30 seconds to blend thoroughly.) Taste carefully and adjust seasoning as desired.
My brother’s favorite salad dressing, Tarragon Vinaigrette:
Ingredients:
2 tablespoons of Heinz Tarragon Vinegar
1/2 cup Bertoli olive oil
1 teaspoon of crushed dried tarragon leaves
1/2 teaspoon of salt
A dash of pepper.
Mix together the tarragon vinegar and the olive oil – taste and make any adjustments. Rub the dry tarragon leaves between your fingers or in the palm of your hand to crush and add to the oil and vinegar. Add the salt and pepper and mix well.
Note: Heinz Tarragon Vinegar is not always available in grocery stores, but you can order it online. $8.00 for 12 oz. bottle.. Another option is to substitute any tarragon vinegar you can find.
The Best Vinaigrette in the World from Samin Nostrat, author of Salt, Fat, Acid, Heat (via Via Corota restaurant in the West Village).
Ingredients
- 1 shallot, peeled and very finely minced
- 2 Tbsp plus 1 teaspoon sherry vinegar, good quality
- 1 Tbsp warm water
- 1 cup extra virgin olive oil
- 1 1/2tspDijon mustard
- 1 1/2tsp grainy mustard
- 2 tsp honey
- 1tsp fresh thyme leaves
- 1 clove garlic, put through a garlic press
- coarse salt and fresh ground black pepper, to taste
Instructions
- Put the minced shallot in a strainer and rinse briefly. Let drain.
- Put the drained shallot into a mason jar (or small bowl) and add the vinegar and warm water. Let sit for a few minutes.
- Whisk in the oil, mustards, honey, thyme, garlic and some salt and pepper.
- Taste the dressing to adjust any of the element. Then cap and refrigerate until needed. Give it a good shake when ready to use.
Lemon Vinaigrette
Ingredients
- ¼ cup fresh lemon juice
- 1 small garlic clove, grated
- 1 teaspoon Dijon mustard
- ¼ teaspoon sea salt, more to taste
- Freshly ground pepper, ½ teaspoon honey, or maple syrup, optional
- ¼ to ⅓ cup extra virgin olive oil
- ½ teaspoon fresh or dried thyme, optional
Instructions
In a small bowl, whisk together the lemon juice, garlic, mustard, salt, pepper, and honey, if using.
Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, combine everything in a jar with a tight fitted lid and shake to combine.
If your dressing is too tangy, add more olive oil, to taste.
Add the thyme, if desired, and season to taste. Store in the fridge for up to 1 week. The olive oil will solidify a bit in the fridge. To soften, let the dressing sit at room temp for a few minutes and stir before using. Makes 1/2 cup.
Chive Dressing from Food 52
Ingredients
1 small clove garlic
2 tablespoons Champagne vinegar
1 teaspoon créme fraiche
1 tablespoon honey or maple syrup
1 tablespoon chopped chives
2 tablespoons extra virgin olive oil
1 pinch sea salt and black pepper, plus more to taste
Instructions
In a blender, add the garlic, Champagne vinegar, créme fraiche, honey or syrup, chives, salt and pepper. Blend until combined.
With the blender still on, stream in the extra virgin olive oil through the top. Blend until combined.
Notes:
Many vinaigrette recipes recommend storing your dressing in a Mason jar. It is easy to give it a good shake to mix it up.
10 oz. Mason jar with regular mouth with lids and bands. Sold in a set of 24 for $27.99.
This Twist & Pour Salad Dressing Mixer keeps your dressing sealed in your fridge. Twist the ring and the whisk mixes your dressing – then just pour. $22.46
Feeling nostalgia for the classic salad dressings from Ranch to Gorgonzola? See this ASE article.
The post Favorite Salad Dressings appeared first on Sharp Eye.
