Easy Recipes – Vinagrettes
Vinagrettes
Each of these recipes makes enough vinagrette to dress around 16 individual serves of salad. Store in an airtight container in the fridge for up to a week, stirring well before using each time.
For conversions, click here to use our handy guide.
Basil Vinagrette
Ingredients
1/2 cup fresh basil leaves.
2 tablespoons roasted garlic (4 large cloves roasted at 200C for 20 minutes).
1 tablespoons grated parmesan cheese.
2 tablespoons balsamic vinegar.
1 cup olive oil.
Salt and black pepper, to taste.
Method
Blend the basil, garlic and parmesan with the balsamic vinegar in a blender. Drizzle in the oil until a desired consitency is achieved.
Season with salt and pepper as desired.
Dijon Vinagrette
Ingredients
1 cup olive oil.
4 tablespoons dijon mustard.
1/3 cup red wine vinegar.
Fresh ground black pepper, to taste.
Method
Combine oil, mustard and vinegar in a glass jar with a tight fitting lid.
Shake until emulsified, season with pepper as desired.
Lemon Vinagrette
Ingredients
1 cup olive oil.
1/3 cup fresh squeezed lemon juice.
1 tablespoon fresh grated lemon zest.
1/2 tablespoon fresh chopped lemon thyme leaves.
2 cloves garlic, crushed.
Salt and pepper to taste.
Method
Combine oil, lemon juice and zest, thyme and garlic in a jar with a tight fitting lid.
Shake to emulsify, adjust seasoning if necessary.
Best left to sit for 24 hours before using.
Honey Mustard Vinagrette
Ingredients
1 cup olive oil.
2 tablespoons dijon mustard.
2 tablespoons seeded mustard.
2 cloves garlic, crushed.
1/3 cup cider vinegar.
2 tablespoons honey.
Salt and pepper to taste.
Method
In a glass jar with a tight fitting lid, combine the oil, vinegar and honey and shake until honey is dissolved.
Add the mustard and garlic, shake to combine.
Adjust seasoning if necessary.
Bookmark it!
