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Easy French Vinaigrette

Easy French Vinaigrette



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Ditched the bottled salad dressing and make your own classic French vinaigrette

This following recipe is what you would call a back-pocket recipe — something you can store away in your brain and pull out whenever you need it without ever actually looking back at the recipe. It is simple, bright, balanced, flavorful, and most importantly it goes well with almost any salad.

Ingredients

  • 2 Teaspoons Dijon mustard
  • 1/4 Cup Champagne vinegar, or red, white, or cider vinegar
  • 1 large garlic clove, grated with a mircoplane or finely minced
  • 1/2 shallot, finely diced
  • 1 Cup olive oil
  • Salt and pepper, to taste

Servings4

Calories Per Serving490

Folate equivalent (total)3µg1%


1/2 cup red wine vinegar
1 1/2 cup corn or vegetable oil
1 clove (large) garlic, crushed
1 teaspoon fine Dijon mustard
salt and pepper, to taste

Crush garlic clove with a chef's knife and remove skin.

Pour vinegar into a large bowl and add garlic. Let it sit for at least 20 minutes to infuse the vinegar.

Remove garlic clove. Add oil, mustard and seasoning to vinegar. Emulsify with a whisk. Serve immediately, then store refrigerated.


1/2 cup red wine vinegar
1 1/2 cup corn or vegetable oil
1 clove (large) garlic, crushed
1 teaspoon fine Dijon mustard
salt and pepper, to taste

Crush garlic clove with a chef's knife and remove skin.

Pour vinegar into a large bowl and add garlic. Let it sit for at least 20 minutes to infuse the vinegar.

Remove garlic clove. Add oil, mustard and seasoning to vinegar. Emulsify with a whisk. Serve immediately, then store refrigerated.


1/2 cup red wine vinegar
1 1/2 cup corn or vegetable oil
1 clove (large) garlic, crushed
1 teaspoon fine Dijon mustard
salt and pepper, to taste

Crush garlic clove with a chef's knife and remove skin.

Pour vinegar into a large bowl and add garlic. Let it sit for at least 20 minutes to infuse the vinegar.

Remove garlic clove. Add oil, mustard and seasoning to vinegar. Emulsify with a whisk. Serve immediately, then store refrigerated.


1/2 cup red wine vinegar
1 1/2 cup corn or vegetable oil
1 clove (large) garlic, crushed
1 teaspoon fine Dijon mustard
salt and pepper, to taste

Crush garlic clove with a chef's knife and remove skin.

Pour vinegar into a large bowl and add garlic. Let it sit for at least 20 minutes to infuse the vinegar.

Remove garlic clove. Add oil, mustard and seasoning to vinegar. Emulsify with a whisk. Serve immediately, then store refrigerated.


1/2 cup red wine vinegar
1 1/2 cup corn or vegetable oil
1 clove (large) garlic, crushed
1 teaspoon fine Dijon mustard
salt and pepper, to taste

Crush garlic clove with a chef's knife and remove skin.

Pour vinegar into a large bowl and add garlic. Let it sit for at least 20 minutes to infuse the vinegar.

Remove garlic clove. Add oil, mustard and seasoning to vinegar. Emulsify with a whisk. Serve immediately, then store refrigerated.


1/2 cup red wine vinegar
1 1/2 cup corn or vegetable oil
1 clove (large) garlic, crushed
1 teaspoon fine Dijon mustard
salt and pepper, to taste

Crush garlic clove with a chef's knife and remove skin.

Pour vinegar into a large bowl and add garlic. Let it sit for at least 20 minutes to infuse the vinegar.

Remove garlic clove. Add oil, mustard and seasoning to vinegar. Emulsify with a whisk. Serve immediately, then store refrigerated.


1/2 cup red wine vinegar
1 1/2 cup corn or vegetable oil
1 clove (large) garlic, crushed
1 teaspoon fine Dijon mustard
salt and pepper, to taste

Crush garlic clove with a chef's knife and remove skin.

Pour vinegar into a large bowl and add garlic. Let it sit for at least 20 minutes to infuse the vinegar.

Remove garlic clove. Add oil, mustard and seasoning to vinegar. Emulsify with a whisk. Serve immediately, then store refrigerated.


1/2 cup red wine vinegar
1 1/2 cup corn or vegetable oil
1 clove (large) garlic, crushed
1 teaspoon fine Dijon mustard
salt and pepper, to taste

Crush garlic clove with a chef's knife and remove skin.

Pour vinegar into a large bowl and add garlic. Let it sit for at least 20 minutes to infuse the vinegar.

Remove garlic clove. Add oil, mustard and seasoning to vinegar. Emulsify with a whisk. Serve immediately, then store refrigerated.


1/2 cup red wine vinegar
1 1/2 cup corn or vegetable oil
1 clove (large) garlic, crushed
1 teaspoon fine Dijon mustard
salt and pepper, to taste

Crush garlic clove with a chef's knife and remove skin.

Pour vinegar into a large bowl and add garlic. Let it sit for at least 20 minutes to infuse the vinegar.

Remove garlic clove. Add oil, mustard and seasoning to vinegar. Emulsify with a whisk. Serve immediately, then store refrigerated.


1/2 cup red wine vinegar
1 1/2 cup corn or vegetable oil
1 clove (large) garlic, crushed
1 teaspoon fine Dijon mustard
salt and pepper, to taste

Crush garlic clove with a chef's knife and remove skin.

Pour vinegar into a large bowl and add garlic. Let it sit for at least 20 minutes to infuse the vinegar.

Remove garlic clove. Add oil, mustard and seasoning to vinegar. Emulsify with a whisk. Serve immediately, then store refrigerated.


Watch the video: Πώς φτιάχνουμε σπιτική Σάλτσα Βινεγκρέτ με βαλσάμικο. Άκης Πετρετζίκης (August 2022).