No matter whether with lamb's lettuce,Lentil salador oven-baked vegetables, a vinaigrette can spice up pretty much any dish and emphasize the flavor of the ingredients. The classic French vinaigrette is made from olive oil, vinegar and Dijon mustard. But there are many great ways to reinterpret the simple basic recipe and refine it with different ingredients. Today we'll show you the best vinaigrette recipes that you can use to refine not only salads, but also meat, fish and fried vegetables.
What is the difference between vinaigrette and dressing?
Comparing vinaigrette (pronounced vin-ə-GRET) to dressing is like comparing linguine to pasta. Vinaigrette is a type of dressing. You can recognize the vinaigrette because it has a lighter texture and is more liquid. Vinaigrettes have a few typical components that distinguish them from other, often creamier, dressings.
A vinaigrette is a mixture of oil and something acidic and is used as a salad dressing or marinade. The oil is often olive oil, but can be any other type of oil. The acidic ingredient is usually a citrus juice (often lemon) or a vinegar (hence the name): balsamic, rice vinegar, wine vinegar, raspberry vinegar, Champagne vinegar, and more.
It is most commonly used as a salad dressing, but can also be used as a marinade. Traditionally, a vinaigrette consists of 3 parts oil and 1 part vinegar, plus a little salt and pepper to taste. To ensure that the two ingredients do not separate from each other after a short time, mustard is used as an emulsifier. On this basis, numerous variations are created with different combinations of spices, herbs, shallots and onions.
How do I make the perfect vinaigrette?
The vinaigrette recipes presented here sound unusual and taste exquisite, but they are actually surprisingly easy to prepare. For best results, combine all ingredients in a mason jar or other container with a resealable lid, close the lid tightly, and shake vigorously until all ingredients are well mixed. Alternatively, you can whisk everything together in a small bowl, but we like the mason jar method best. It also serves as an easy way to store leftover vinaigrette (and saves on dishwashing, which is always a plus!). Allow the dressing to sit for 10-15 minutes before serving to allow the salt to completely dissolve.
For some recipes that involve fruit or nuts, the ingredients are placed in a blender and blended. It is important to always add the oil at the end.
Champagne vinaigrette
Champagne vinegar forms the perfect base for the tangy mustard and fresh lemon in this sophisticated French vinaigrette recipe.
Goes well with:all kinds of salads such as:Spinach salad with chicken, feta and strawberries, a mild white fish such as cod and with poultry dishes.
Ingredients:
75 ml extra virgin olive oil (about 5 tbsp)
55 ml champagne vinegar (about 3 tbsp)
2 tablespoons coarse-grain Dijon mustard
1 tablespoon lemon juice (freshly squeezed)
2 tablespoons honey
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 clove garlic (finely chopped or pressed) OR 1/4 teaspoon garlic powder
Blutorangen-Vinaigrette
Sweet, juicy blood orange juice mixes well with garlic and herbs to make a smart French vinaigrette dressing. Serve over mixed lettuce alongside a medium rare beef fillet.
Goes well with:Savoy cabbage, chicory, winter tabbouleh, fennel, radicchio, rocket, roasted beetroot
Ingredients
2 tablespoons white wine vinegar
60 ml blood orange juice (preferably freshly squeezed)
150 ml olive oil
1/2 garlic clove (finely chopped)
1 tablespoon shallots (finely chopped)
2 teaspoons fresh parsley (finely chopped)
2 teaspoons fresh chives (finely chopped)
Lemon dill vinaigrette
The classic lemon-dill combination tastes great not only with salads, but also withBoiled potatoes, fish or grilled chicken. The key is freshness. You should not use dried dill. Try marinating fish with it, or use the vinagraitte for an atypical salad with a bitter taste, such as radicchio or red chicory.
Note: If you make the dressing in advance, add the chopped dill just before serving.
Ingredients:
Finely grated lemon peel (approx. 1 teaspoon)
3 tablespoons (about 60 ml) freshly squeezed lemon juice (from about 2 medium-sized lemons)
1 tablespoon finely chopped fresh dill
3/4 teaspoon kosher salt
1/2 teaspoon Dijon mustard
1/4 teaspoon granulated sugar
Freshly ground black pepper
6 tablespoons canola oil
Herbs of Provence Vinaigrette
A blend of Herbes de Provence (Herbes de Provence) transforms a classic vinaigrette recipe into a unique and impressive salad dressing.
Goes well with:Lamb's lettuce in combination with fried chicken and vegetables or on steamed vegetables with fish and olives.
Ingredients
1 teaspoon dried herbs de Provence or (2 teaspoons fresh, chopped)
5 tablespoons white wine vinegar
5 tablespoons olive oil
1/2 small garlic clove (crushed and finely chopped)
1/8 teaspoon black pepper
1/4 teaspoon salt
Tarragon Senf Vinaigrette
The Tarragon Mustard Vinaigrette is a tangy, tangy dressing with a hint of the licorice flavor of tarragon. You can use it as a marinade for chicken or as a salad dressing.
Goes well with:seafood; roasted or steamed vegetables like green beans, asparagus, and artichokes; al dente leaf salads such as romaine lettuce or endive lettuce
Ingredients
Zest from one lemon
Juice of 2 lemons
2 tablespoons Dijon mustard
Kosher salt
freshly ground black pepper
3 tablespoons extra virgin olive oil
2 tablespoons chopped fresh tarragon
Easy vegan raspberry vinaigrette
Vibrant and colorful vegan raspberry vinaigrette is a simple yet elegant choice to enhance a nutty or fruity salad. Strawberry and raspberry vinaigrettes are also a popular choice with spinach salads. Many salad dressings add flavor through herbs or saltiness, so the tangy and slightly sweet taste of raspberry vinaigrette is a nice change. For a crunchy element, add a handful of pine nuts or walnuts to the salad.
Goes well with:Salads with spinach and feta
Ingredients:
60 g raspberries (fresh or frozen)
55 ml apple cider vinegar
55 ml Balsamic-Essig
2 teaspoons sugar
1 tablespoon Dijon mustard
55 ml vegetable oil
preparation: Add all ingredients except the oil to a blender or food processor and puree until smooth. Slowly add the oil until well blended.
Maple syrup-Walnut-Vinaigrette
This French-Canadian recipe combines sweet maple syrup with walnuts and pureed into a creamy, sweet and nutty dressing. Chopped shallots and sherry vinegar give this easy salad dressing a real flavor kick. Having trouble finding sherry vinegar? Instead, try a good red wine vinegar or, for a smoother taste, apple cider vinegar.
Goes well with:autumn salads with cranberries, pears or pumpkin; sauteed carrots. This dressing can spice up any leafy salad and also goes well with tomatoes.
Ingredients
50 g chopped walnuts
1 garlic clove, finely chopped
1 tablespoon chopped shallots
100 g maple syrup
60 ml sherry vinegar
115 ml apple cider vinegar
60 ml walnut oil (about 3 tablespoons)
375 ml Rapsöl
Italian vinaigrette recipe
If you need a simple vegan salad dressing, you can use balsamic vinegar and olive oil. Typically Italian herbs such as oregano, rosemary and basil add spice and even more aroma.
Goes well with:Salads with tomatoes, feta and beans
Ingredients:
60 ml dark balsamic vinegar
1 tablespoon shallot, red onion or 1 clove garlic
1 tablespoon honey
170 ml extra virgin olive oil
Salt and freshly ground black pepper to taste
Optional: 3 stalks of basil
or 1/2 teaspoon dried Italian herb blend
If you want to know more about balsamic vinegar:
True balsamic vinegar is made from fermented grape juice (called must), which is reduced to a thick syrup and aged in wooden barrels for at least 10 years. The very best (and the most expensive) balsamic vinegar is 50 years old. Real balsamic vinegar is dark brown in color, syrupy, and contains notes of honey, figs, raisins, and caramel.
Real balsamic vinegar must meet certain standards. In short, there are 3 types of certified balsamic vinegar. Two of them come from Modena and Reggio Emilia respectively and are called “Aceto Balsamico Tradizionale di Modena” and “Aceto Balsamico Tradizionale di Reggio Emilia”. They are made from grape must and are aged for at least 12 years.
The balsamic you should use for vinaigrettes is the inexpensive Modena balsamic vinegar (Aceto Balsamico di Modena), which, although made from grape must, is also mixed with wine vinegar. It must be stored for at least two months and may contain flavor enhancers to imitate the more expensive traditional balsamic.
Tangerine vinaigrette
This easy tangerine vinaigrette recipe is particularly flavorful because it is made with tangerine juice, which goes very well with a salad with spinach. Tangerines are also a great source of vitamin C, which helps the body better absorb the iron from spinach.
Goes well with:Salads with spinach, salmon and fried scallops
Ingredients
170 ml apple cider vinegar
170 ml mandarin juice (6 to 8 mandarins)
2 tablespoons red wine vinegar (or good quality balsamic vinegar)
2 tablespoons brown sugar
1 shallot (chopped)
1/4 teaspoon kosher salt (or to taste)
230 to 300 ml extra virgin olive oil
Store unused vinaigrette in the refrigerator for up to a week.
Cilantro-lime vinaigrette for cucumber salad
This refreshing vinaigrette made with lime juice and cilantro is quick and easy to make. The cucumber salad goes well as a side dish with tacos, grilled or oven-fried chicken legs, hamburger patties or baked fish.
Ingredients for 4 people:
1/4 cup chopped fresh cilantro
Juice of 2 limes
2 cloves of garlic, minced
2 teaspoons Sambal Oelek (Chili paste) (optional)
2 pinches chili flakes or to taste
Salt to taste
Serve immediately or let the salad rest in the refrigerator for at least 30 minutes to allow the flavors to combine and intensify.
Cumin-Lime Vinaigrette
The warm herbal notes of cumin harmonize wonderfully with the spiciness of fresh limes. Salads or simply prepared vegetables dressed with this cumin-lime vinaigrette would be a great addition to Mexican, South American, or Indian dishes. And if you've been wondering what kind of salad you can pair with specialties from these international cuisines, this dressing is an easy solution. It helps bridge the gap with your main course, no matter what it is.
This recipe also makes a great marinade for meat, poultry or fish. If you want to grill meat, this marinade gives the meat the right flavor and ensures the right level of juiciness. It also tastes ideal with a Mexican quinoa salad.
Ingredients:
1/4 cup lime juice (freshly squeezed)
1/4 cup extra virgin olive oil
1 teaspoon ground cumin
1/4 to 1/2 teaspoon salt (to taste)
