I used to think there was no way I could ever make my own dressing, not true. Watching cooking shows and reading cookbooks taught me how easy to make your own vinaigrette. I thought I’d share my three favorites with you, Vinaigrettes, Balsamic, Cilantro-Lime, And Lemon.
I mix all the ingredients for the Balsamic and the Lemon, right in their own 8-ounce jelly jar. The Cilantro-Lime takes an additional step of first processing the cilantro leaves. It’s simpler, for this vinaigrette, to be made in the food processor and then transferred to a jelly jar. To watch my video, hit play below. For more of my home cooking videos, visit Always Home-Cooked on YouTube or click the link below.
https://www.youtube.com/channel/UCtV_tL4u0KtEwkGvrX7T_Ww
Agave nectar, honey, or granulated sugar are a few of the sweeteners you can use when making your own vinaigrettes.
Prep Time: 15 minutes
Yields 8 to 10 ounces of vinaigrette
Equipment: 1 (10-cup) food processor, blender, or an immersion blender, 4 (8-ounce) jelly jars, 1 small bowl, chef’s knife
Ingredients For Balsamic Vinaigrette:
Yields: 6 ounces
2 tablespoons of finely chopped shallot
1 tablespoon of freshly grated garlic
1 tablespoon of Dijon mustard (substitute spicy mustard)
1 teaspoon of red pepper flakes
1 tablespoon of Agave nectar (substitute honey)
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
1/4 cup of good balsamic vinegar
1/2 cup of *E.V.O.O.
1 tablespoon of freshly chopped Italian flat-leaf parsley (optional)
Ingredients For Cilantro-Lime Vinaigrette:
Yields: 8 to10 ounces
1 cup of fresh cilantro leaves
1 tablespoon fresh ginger, grated
1 tablespoon of garlic, freshly grated
2 tablespoons of shallots, roughly chopped
1 tablespoon of Kosher salt
1 teaspoon of fresh ground black pepper
1 teaspoon of cayenne pepper
3 tablespoons of Agave nectar (substitute granulated sugar)
1/4 cup of soy sauce, low sodium
1/4 cup of red wine vinegar
1/4 cup of fresh lime juice
1 cup of *E.V.O.O.
Important Note: I wanted to metion there are 2 ingredients, in the list below, for the Lemon Vinaigrette as optional. I kept these 2 ingredients in the recipe because you may need the Lemon Vinaigrette to have a suttle onion and garlic flavor. There may be times where all that’s required is fresh lemon juice, *E.V.O.O., Kosher salt, and fresh ground black pepper and no Dijon mustard, for example my Feta And Watermelon Salad And Skewers. Link for this and other recipes are below.
Ingredients For Lemon Vinaigrette:
Yields: 6 ounces
1/4 cup of fresh lemon juice (3 juicy lemons)
2 tablespoons of shallot, finely minced (optional)
1 tablespoon of garlic, freshly grated (optional)
1 tablespoon Dijon mustard (can sometimes be left out of a Lemon Vinaigrette)
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
2 tablespoons of Agave nectar (substitute honey)
1 teaspoon of Italian flat-leaf parsley, finely minced (optional)
1/2 cup of *E.V.O.O.
Directions For Cilantro-Lime Vinaigrette:
Start by placing cilantro leaves into a food processor fitted with a metal blade. Add 2 tablespoons of *E.V.O.O. (the remaining olive oil will be added through the feeding tube) and pulse the leaves until they’re finely minced. Remove the processed cilantro and transfer to a small bowl. Back in the food processor add the ginger, garlic, shallots, fresh lime juice, Kosher salt, fresh ground black pepper, cayenne pepper, agave nectar, and low sodium soy sauce. Pulse all the ingredients just enough to combine everything.
Once combined, add the processed cilantro leaves back into the food processor. Place the lid and feeding tube on. Turn the processor to the ON position and slowly add the remaining *E.V.O.O. through the feeding tube until combined. Remove the lid, add the red wine vinegar and using a spatula, stir once. This recipe yields 10 ounces of vinaigrette so you’ll need 2 jars. Transfer the vinaigrette to the jars, place the lids on tight and give a good couple of shakes to combine everything.
Directions For The Balsamic And Lemon Vinaigrette:
Add all the ingredients for, both of, the vinaigrette into their 8-ounce jelly jars. Finish with the *E.V.O.O. Place the lids tightly on the jars and shake really well.
Notes:
1). I prefer my vinaigrette to be one part acid to two parts oil.
2). Place the dressing in the bottom of the bowl first. Right before serving the salad, add the lettuce/greens, toss to coat.
3). It’s important to wash and then dry the leaves really well so the dressing will adhere to the leaves.
There you have it, my Vinaigrettes, Balsamic, Cilantro-Lime, And Lemon.
Click the links below for recipes using my other vinaigrettes. Blood Orange Vinaigrette, Citrus Vinaigrette, Greek Vinaigrette, Red Wine Vinaigrette, and Sun-dried Tomato Vinaigrette.
*E.V.O.O. is an acronym for Extra Virgin Olive Oil.
https://lindalouhamel.com/2014/05/22/watermelon-and-feta-salad-with-a-lemon-vinaigrette/
https://lindalouhamel.com/2013/10/18/recipe-for-my-greek-salad/
https://lindalouhamel.com/2017/03/17/greek-pasta-salad/
https://lindalouhamel.com/2017/10/01/steak-and-tomatoes/
https://lindalouhamel.com/2016/08/12/heirloom-tomato-salad/
https://lindalouhamel.com/2014/09/16/lets-dish-everything-sides/
