Vinaigrette Recipes

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Published: 09/05/2009 - Updated: 09/15/2018

• Author: Nayeli Reyes

The dressings are excellent companions, but not only in salad but in steamed vegetables, seafood, meats and more. They have the advantage of being easy to prepare and are good friends to dress with a twist any conventional dish. Here we share some select recipes.

Island vinaigrette

Ingredients

• 4 different colored large peppers
• 8 cloves of garlic
• 1 cup of cilantro
• 1 soup spoon of salt
• 1 cup of white vinegar
• 1 tablespoon of cumin
• 1 / 4 cup of oil

Preparation

1. Chop the peppers into 4 sections and peel the garlic.
2. Put in a blender in this order: peppers, garlic, salt, cumin and one cup of white vinegar. Blend well.
3. Pour into a clean, dry flask and put ¼ of oil and beat and put in the fridge.

Pink vinaigrette with pepper

Ingredients

• 1 cup of olive oil
• The juice of 1 lemon
• Salt and pepper pounded with pink and green chervil, tarragon, chives and shallots (or lettuce).

Pink Vinaigrette with curry

2nd. Option Ingredients for Seafood

• 2 egg yolks
• mustard to taste
• Olive Oil
• Vinegar to taste 1 of cup (recommended).
• Salt
• Pink Pepper
• Curry
• A grated apple and chopped tomato

Procedure

Mix everything well and let stand in refrigerator.

Options

1. Add the lemon juice and dressing cream.
2. Let stand in refrigerator about 15 minutes.
3. Whisk lemon juice and grapefruit juice with salt and sugar and broth of a can of corn, add the chives and corn.

Balsamic vinaigrette

Ingredients

• 1 / 4 liters of virgin olive oil
• 1 cup (wine size) of balsamic vinegar
• 3 tbsp of grain mustard
• Salt (amount required)

Procedure

Mix all ingredients by hand or with the aid of a processor. You can keep in a closed glass container.

Mustard vinaigrette with balsamic oil

Ingredients

• 6 tbsp of olive oil
• 3 tablespoons of vinegar (oil) balsamic
• 1 finely chopped chives
• 1 clove of garlic and parsley to taste

Procedure

1. Boil vinegar in small saucepan over medium heat until it has halved.
2. Pour the vinegar into a large bowl and add the oil, beating with wire whisk together the marjoram, garlic, water and chives. Season with salt and pepper.

Vinaigrette for seafood

Ingredients

• 6 tablespoons of olive oil (or sesame oil)
• 1 tablespoon of soy sauce
• 1 teaspoon of mild honey
• 1 dash of sherry vinegar
• Herb salt

Preparation

1. Prepare the vinaigrette, mix in a bowl with oil sticks and vinegar, add honey and a bit of syrup from the pineapple. Salt lightly, and finally the soy sauce.
2. Cut two slices of pineapple into small cubes, and marinate with sauce.

Garlic Vinaigrette

Ingredients

• 7 cloves of garlic (or more if you really like garlic)
• Extra Virgin Olive Oil
• A few drops of orange
• A few drops of lemon
• Vinegar

Procedure

1. Put into a saucepan a splash of olive oil.
2. Add minced garlic and sauté without brown.
3. Add half cup of olive oil and few drops of orange and lemon. Cook a few minutes and go.
4. Refrigerate leftover.

• Nayeli Reyes

  Nayeli is an expert cook, with the title of Chef by the International Culinary School of Guadalajara (Mexico), where she obtained the honorable mention for her great talent and dedication. In Biomanantial.com she presents her best recipes so that we can prepare them easily.