Homemade Vinaigrettes

• 14 December 2007

Per request, I'm posting the recipes to these vinaigrettes from the Martha Stewart Living Cookbook, which are unfortunately, not available on her website (?). These are tasty recipes made mostly with things you'll have on hand, with the exception of the fresh herbs. You'll be surprised at how much better homemade dressings taste than what you buy at the supermarket. I don't make them often, (usually only for special dinners) but when I do, they are always a hit.

Herb Vinaigrette:

1/2 small shallot, peeled and finely chopped
1 garlic clove, smashed and minced
1 tB. red wine vinegar
2 tsp. sherry vinegar
1 tB. balsamic vinegar
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
3 tB. extra-virgin olive oil
1 tB. plus 1 tsp. minced fresh herbs (thyme, chives, basil, tarragon, etc.)

In a bowl, whisk together the shallot, garlic, vinegars, salt and pepper. Slowly whisk in the oil until combined. Add the herbs, and whisk to combine. Makes approx. 1/2 cup dressing.

Shallot Vinaigrette

1 shallot, minced
1 tsp. Dijon mustard
2 tB. sherry vinegar
1 tB. chopped fresh flat-leaf (Italian) parsley
1/2 tsp. kosher salt
1/4 tsp. freshly ground pepper
1/4 cup walnut oil

Place the shallots, mustard, vinegar, parsley, salt, and pepper in a medium bowl, and whisk to combine. Still whisking, slowly add the walnut oil.

Note: I found my walnut oil in the organic section at Harmons. I've also seen it with the other oils in nice grocery stores like Wild Oats. We also use it to oil our cheese board. Also, when it comes to Dijon mustard, I like the Maille brand. It's the original Dijon made in...you guessed it...Dijon, France.

image via Martha Stewart


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