French Dressing (Vinaigrette)

  1. In a bowl mix vinegar, salt, and pepper with a wire whisk.
  2. Add oil and mix vigorously until well blended and slightly thickened.
  3. Use to dress green or vegetable salads.
  4. VARIATIONS
  5. Garlic French Dressing: Drop 1 peeled, bruised clove garlic into dressing and let stand 1-2 hours at room temperature; remove garlic before using dressing.
  6. Per Tablespoon: 90 C, 0 mg CH, 35 mg S*
  7. Tarragon French Dressing: Make dressing with tarragon vinegar and add 1 tablespoon minced fresh or 1/2 teaspoon dried tarragon.
  8. Per Tablespoon: 90 C, 0 mg CH, 35 mg S*
  9. Roquefort French Dressing: Prepare dressing as directed and crumble in 3 tablespoons Roquefort cheese.
  10. Cover and let stand several hours at room temperature before using.
  11. Per Tablespoon: 95 C, 1 mg CH, 65 mg S*
  12. Spanish Vinaigrette: Prepare dressing as directed and place in a shaker jar with 1 tablespoon minced green olives and 1 teaspoon each minced chives, capers, parsley, and gherkin, and 1 sieved hard-cooked egg yolk.
  13. Shake, let stand at room temperature 1/2 hour; shake again before using.
  14. Per Tablespoon: 95 C, 15 mg CH, 55 mg S*
  15. Chiffonade Dressing: Prepare dressing as directed, then mix in 2 tablespoons each minced ripe olives, chives, and sweet green pepper and 1 minced hard-cooked egg.
  16. Per Tablespoon: 95 C, 15 mg CH, 45 mg S*
  17. Sweet French Dressing: Prepare dressing as directed, then mix in 1/4 cup each orange juice and honey or superfine sugar.
  18. Use to dress fruit salads.
  19. Per Tablespoon (with honey): 105 C, 0 mg CH, 35 mg S*
  20. Per Tablespoon (with sugar): 105 C, 0 mg CH, 35 mg S*

red, salt, white pepper, olive oil

Taken from www.cookstr.com/recipes/french-dressing-vinaigrette (may not work)

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