Vinaigrette is a French word that refers to the mixing of edible oil with a mild acid – like vinegar or lemon juice. Vinaigrettes serve two main purposes in the culinary world: making salad dressings or marinades. Enjoy our two best vinaigrette recipes.
Without further ado, presenting two best vinaigrette recipes. Use to top your favorite green salads or as a meat or veggie marinade.
Easy vinaigrette recipe one – Sweet balsamic dressing:
Ingredients:
- ¼ cup light olive oil
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon honey
- ½ teaspoon each salt & cracked black pepper
Directions:
Combine all ingredients in a mason jar and shake well. Leftover ingredients can be refrigerated and brought to room temperature when ready to use. Re-shake before serving.
Easy vinaigrette recipe two – Lemon herb vinaigrette:
Ingredients:
- ¼ cup fresh lemon juice
- 1 small garlic clove, grated or finely minced
- 1 teaspoon of your favorite mustard (Dijon, stone ground, or yellow recommended)
- ½ teaspoon honey
- ¼ teaspoon each salt & cracked black pepper
- ⅓ cup of your favorite high-quality olive oil
- 1 teaspoon of your favorite fresh & finely chopped herb (parsley or dill or basil recommended)
Directions:
Whisk together the lemon juice, garlic, mustard, honey, and salt and pepper. Slowly drizzle and whisk in the olive oil to emulsify. Add the fresh herbs and mix well. Or, add all ingredients to a mason jar, cover, and shake. Store leftover dressing in the refrigerator and re-shake before using.
Fun & informational links:
Check out The Daily Mail’s link featuring: 20 mistakes you need to avoid when making a salad. Or visit our link to: Chef secrets to making great vinaigrette.
