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La Belle Cuisine
Classic Sauce Vinaigrette with
Variations
French Vinaigrette
The Martha Stewart Cookbook:
Collected Recipes for Every Day
by Martha Stewart, 1995, Clarkson N. Potter, Inc.
 
1 cup olive oil [EVOO]
2 tablespoons freshly squeezed
lemon juice
4 tablespoons wine vinegar
2 tablespoons Dijon mustard
1 garlic clove, finely minced
Coarse kosher salt and freshly
ground black pepper to taste
2 tablespoons each chopped fresh
basil, tarragon and oregano
To make the vinaigrette, whisk the
ingredients together.
Basil-Shallot
Vinaigrette
(Wonderful on ripe sliced tomatoes)
1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/4 cup minced shallot
1/4 cup chopped fresh basil leaves
Salt, freshly ground black pepper to taste
To make the vinaigrette, whisk the
ingredients together.
Blue Cheese Vinaigrette
Bon Appétit October 1997
Peacock Dining Room at the Hassayampa Inn,
Prescott AZ
7 tablespoons olive oil
2 teaspoons minced garlic
3/4 cup crumbled blue cheese
(about 2 1/2 ounces)
1/4 cup white wine vinegar
1 tablespoon water
1 tablespoon sugar
1/2 teaspoon hot pepper sauce
(such as Tabasco)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chopped fresh basil
Heat 1 tablespoon oil in heavy
small skillet over medium
heat. Add 2 teaspoons minced garlic and sauté
until golden,
about 1 minute. Transfer garlic mixture to blender. Add blue
cheese, white wine vinegar, 1 tablespoon water, sugar, hot
pepper sauce,
salt, pepper and remaining 6 tablespoons
olive oil; blend well. Transfer
vinaigrette to bowl. Mix in
chopped basil. (Vinaigrette can be prepared 2
days ahead.
Cover and refrigerate.)
Makes about 1 1/4 cups.
Dill-Red Onion
Vinaigrette
(Especially good for potato or
other cooked vegetable salads)
1/2 cup salad oil or olive oil,
or
a combination of the two
1/4 cup red wine vinegar
1/4 cup minced red onion
1 1/2 tablespoons chopped fresh dill
1 tablespoon chopped fresh parsley
1 teaspoon Dijon mustard
Salt, freshly ground black pepper to taste
To make the vinaigrette, whisk the
ingredients together.
Greek Lemon
Dressing
1/2 cup freshly squeezed lemon
juice
1/4 cup olive oil
1 teaspoon Dijon mustard
2 cloves garlic, crushed
1/4 teaspoon dried oregano (1 tablespoon
fresh, chopped, if available)
1/4 teaspoon dried rosemary (1 tablespoon
fresh, chopped, if available)
1/4 teaspoon sugar
1/8 teaspoon salt, or to taste
1/8 teaspoon freshly ground
black pepper, or to taste
Thin strips of lemon zest
Combine all ingredients in a
screw-top jar. Shake vigorously
until the dressing is well blended.
Refrigerate several hours
before serving to allow the flavors to blend.
Remove the
strips of lemon zest before serving and use them to garnish
the
salad.
Italian Salad
Dressing
(My notes say “Mama Leone’s”. I cannot locate my
Mama Leone's cookbook…
So, this may be hers, or not.
In any case, it is a delicious
salad dressing.)
6 tablespoons virgin olive oil
1 garlic clove, pressed
2 tablespoons wine vinegar
1 teaspoon salt
1 teaspoon freshly ground black pepper
Juice of 1/2 lemon
Place oil in bowl; add garlic and
stir well. Discard bits of
garlic [we do not]. Add all other ingredients and
beat well
with a wire whisk. Add herbs to your taste – basil, oregano,
anchovies, crushed red peppers. Chopped fresh scallions,
powdered mustard,
parsley, etc. Also 1 teaspoon minced
celery leaves. Be sure to beat
well. Refrigerate. Take out
of refrigerator 1 hour before using.
Mustard and
Red Wine Vinaigrette
Bon Appétit
Archives
Bon Appetit - One Year Subscription
1 cup dry red wine
7 tablespoons red wine vinegar
3 tablespoons chopped shallots
or scallions
2 bay leaves
3 tablespoons Dijon mustard
1/2 cup safflower oil
1/2 cup olive oil
Boil wine, 5 tablespoons vinegar,
shallots and bay leaves
in a heavy small non-aluminum saucepan until the
liquid
is reduced to 2 tablespoons, stirring occasionally, about
10 minutes.
Pour the reduction into a medium bowl;
cool. Discard the bay leaves.
Whisk remaining 2 tablespoons vinegar and the mustard
into the
reduction. Gradually whisk in both oils. Season
to taste with salt
and
pepper.
Salsa
Vinaigrette
(for Taco Salad)
Gourmet Archives
1 large garlic clove, chopped
3 tablespoons red wine vinegar
3 tablespoons fresh lemon juice
[we use lime juice]
1/2 teaspoon ground cumin
1 large jalapeño, seeded, chopped
(wear rubber gloves)
1/2 cup plus 2 tablespoons olive oil
1 cup chopped, seeded tomato
1/2 cup loosely packed fresh coriander
In a blender [or food processor]
blend together the garlic,
vinegar, lemon [or lime] juice, cumin, and salt
and [freshly
ground] black pepper to taste. With the motor running, add
the
oil in a stream, and blend the vinaigrette until it is
emulsified. Add the
tomato, jalapeño and coriander and
blend the vinaigrette until it is smooth.
Classic Sauce Vinaigrette with
Variations
Index - Salad Dressing Recipes
Index - Salad Recipe Archives
Basic Mayonnaise with Variations
Index - Basic Sauce Recipes
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