Classic Vinaigrette Dressing Recipe ~ Noreen's Kitchen Basics
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- เผยแพร่เมื่อ 20 ส.ค. 2024
- Greetings! I recently received a request to show how to make classic Vinaigrette salad dressing. Ironically, I was planning on this so it is perfect timing!
Vinaigrette is a mystery to a lot of people. Truthfully, it is nothing more than a simple salad dressing that can be changed up many ways.
One part oil, two parts oil a little water, a dollop of Dijon mustard, a little sugar, honey or jam and the seasonings of your choice and you are on your way to a fabulous, quick dressing that you didn't have to pay a lot of money for because you already have what you need in your pantry and fridge.
The Vinaigrette can be used to simply dress greens or a dinner salad or even used as a marinade or basting sauce for grilling!
I hope you give this a try and I hope you love it!
Happy Eating!
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3 thumbs down? Someone please explain what is not to like about making a homemade dressing? Bunch of haters really need to get a life!
Noreen Thank You for all you do to ease up the cost we all pay on good quality home made foods.
I created it, minus the salt, because of my diet, but it truly came out good! I doubled the portions in a pickle jar (great idea) and I now have 32oz of healthy goodness. 👏🏾👏🏾👍🏾
The recipe is available by clicking the link in the description box that will take you to my website where you can see the recipe. Thanks!
Awesome, thank you! With leftover vinaigrette what I do is make a seriously yummy chicken marinade... 1 cup vinaigrette, 1 tsp garlic powder, 3/4 tsp salt and shake it all up. You would think that the vinaigrette alone would be enough to marinate the chicken, but chicken really needs a flavor boost and the added salt and garlic is the ticket. Great on the grill or sliced up in salads later!
And it gets even better after it sits a couple days. Yummmmmmmmy.
@SandyzSerious Great idea! Thanks.
WE LOVE YOU BOTH SOOOO MUCH !
I also save squeeze bottles like from honey or store-bought salad dressing, and I put my vinaigrette in there so that it's easier to squirt onto my salad.
Thank you so much for your time and efforts in making this video simple easy and informative. I have been healthy eating for the past 3 years now and the same old lemon olive oil and Herb dressing I'm making is not enough anymore thank you for giving your recipe and many many many other additives I will be downloading and saving this video to my phone's memory for any time use. Thank you again for sharing and putting yourself and your knowledge out there for the world to grow from ❤👊💰💋💪
It's a chemistry thing. The water helps assist with the viscosity and emulsification of the final product, plus cuts a bit of the harsh acidity of the vinegar.
Tks for sharing this recipe tutorial with us! I’m inspired ❤️
Thanks for the tip about garlic powder because I didn't like the idea of fresh garlic either!
Thank you! 😊
Thank you for this dressing. I like the idea of making it fresh.
I made this tonight it turned out beautifully thank you so much for sharing this recipe Noreen! It felt so good eating a dressing that I knew every ingredient it contained
I've made slaws with the oriental dressings,oh lordy.Don't forget to add dry noodles and some ginger root.The dressing here looks as delicious as the one I bought the other day,Mama Dip's honey mustard poppyseed dressing.Mama Dip has a restaurant downtown Chapel Hill and also has a few cookbooks out too.
9-year-old video, and a 4-month-old response from the creator -- I am impressed!
If you're still up for answering, you said that you didn't want to add fresh garlic. May i ask why? Thanks for the recipe!
You can use fresh minced garlic but we prefer to use the powder because fresh garlic can be a bit forward and have a bite to it.
@@noreenskitchenchannel Wow! Ten-minute response time! Nice!
Thanks for your answer!
You’re just lucky I got up to use the bathroom at 2am. LOL!
@@noreenskitchenchannel 😄😄
Thank you Noreen & Rick.
Only coleslaw I have ever made is done with a mayonnaise based dressing. I have seen Asian versions done with vinegar and sugar without the mayo. They are quite nice. I'll put it on the list.
I seriously thought you were going to say pop a lid on that B$&@% instead of baby LOL
I will put it on my list. Thanks for the suggestion.
Hello there! Thanks for this great recipe.
I always get confused when using dried herbs. Sometimes it makes something too pungent or overpowering especially if too much is added yet at other times, it doesn't do much because it needs to be cooked or mixed with something to release its flavours etc.
I'm not too keen on traditional Italian herbs even though I love Italian food! I wish to make a French style vinaigrette dressing instead. What dried herbs would you use as I intend to tweak this wonderful recipe that you have been so kind to share with us? I was thinking finely chopped parsley and chives. I am not too sure about thyme and I don't like rosemary or tarragon. Could fresh herbs be used instead of dried herbs? If so, how long can I keep this in the fridge and will I need to use more if using fresh herbs? Strangely enough, I prefer dried chive flakes compared to fresh but I can't find the nice brand that I used to love and I can't even remember the name of the brand either. It's really annoying as not all brands are the same and this one was particularly nice. I used to love sprinkling just a small amount of it with finely chopped, fresh parsley when serving lamb chops with sauté potatoes and grilled, sweet cherry vine tomatoes for example. These beautiful aromatic herbs really transformed the dish.
I am based in the UK but can you recommend a nice brand of Dijon mustard please? There are so many to choose from and so it's quite overwhelming trying to choose a nice one.
If using shallots and fresh, crushed garlic (or homemade, roasted garlic purée), would these be added at the same time as the herbs? How much would you use of each? I know everyone is different but what would you start with? Also, the flavour will intensify if allowed to sit for a couple of days in the fridge before being used. How long is it safe to keep in the fridge for if adding fresh shallots or fresh/roasted garlic?
I apologise for all these questions but I have been trying to create a really nice salad dressing for ages and sometimes even just one ingredient can spoil what could be an amazing salad dressing if it's not suitable or if too much or too little is added or it's the wrong brand etc. I know tomatoes aren't being added but sometimes beautiful, ripe, juicy sweet tomatoes can make a dish great but if the same variety is picked at the wrong time, it can spoil it for example.
I would really appreciate it if you would be kind enough to answer my questions for me please. Many thanks. Gigi, 🌷🌻🥀
I'm making this right now! Yum!
I love you recipes thank you so much for all of them
Love the recipe.😃😃
Love you and your channel Noreen!!!! How much oil and what kind did you use?
Look's great, I'll try it tonite.
Great stuff!
thanks for the video
I made this dressing this weekend and it was great! Lots of compliments on the bowtie feta pasta salad too!
Yummy, I have a request Please, I have made your homemade bread recipe many times, it always turns out perfect, I was just given a very expensive breadmaker as a gift, wonder if you would make a video using a bread maker with the same recipe... It would be perfect Thank You for all you do Happy Easter
Me!me!me! I looooooove it
Do you happen to know how to make a Raspberry Vinegarette? (sp?). I had it recently and it was delicious!
This would be yummy drizzled on my sub sandwitch too.
Thank you very much for sharing. I think I can pull this off!! Lol
Noreen could you show us a basic Greek dressing? Like an oil and vinegar based one. Thanks!
Recipe please 😋 yummy
Do you need to refrigerate it right away?
Would love a copycat of taste of home vanilla onion dressing
Looks yummey! just one question.. how come you put water into it?
Noreen, if you want to flavor the dressing do you still use the mustard plus the Strawberries as the flavor added?? Thanks
Yes. You have to have the mustard. It is the emulsifying agent.
Very nice how much oil plse
Can I substitute pepper instead of cracked black pepper? Also, just how much pepper did you use in your recipe?
Absolutely. I never use more than about a half teaspoon
@@noreenskitchenchannel Thank you!! I am going to try this recipe!
@@noreenskitchenchannel Thanks.
Put a t of raspberry jam in your bottle or homemade Italian dressing.
Best way to taste salad dressing is to dunk a piece of lettuce in
Not really. What if your salad doesn't have lettuce? LOL!
How much oil did u put ?can u mention please
How much oil?
Its a mystery! 😊
Would this b like a Italian dressing ??
Lol she almost said B*tch jehehe
You didn"t say how much oil.
Sorry Vidalia onion
Can someone type the measurements please and ingredient.
I post printable recipes on my website. Here is a link to the page. nebula.wsimg.com/6d9a15fde54c79751ab20bdc16ce8999?AccessKeyId=2B261D3D5E1BCED23C92&disposition=0&alloworigin=1
Mmmm... Fish... Random~ ;)
What kind of oil
Vegetable oil
@@noreenskitchenchannel Thank You so much for replying 🙏🏾
Question: Stamp me stupid...but can you break down the "Italian dressing herbs" part of this recipe? From the packet of dressing??? A combo of secret herbs for meat? If it is a combo of herbs, can you tell me each herb? Cuz I rarely buy combination type herbs.....How come you don't want to use minced garlic in this recipe?? Easier? Ok..thx you Noreen!! :)
+MissSusieQue1 Every Italian seasoning blend contains different combinations of herbs. Stay tuned to the channel for a video on a homemade blend of Italian seasoning. I use garlic powder because that is what I like. If you want to use minced garlic, be my guest. I hope that helps.
Gotcha! ok...thx you. ....Perhaps it's time for me to buy a bottle of "Italian herbs"...just to have on hand....Thx Noreen :)
U forget to mention some ingredients... 😁
Why not fresh garlic. Now i am torn. The last video the cook used fresh garlic.
Either or both works fine. They both bring something different to the table
you talk way too fast