Vinaigrettes are culinary sauces made with the mixture of vinegar and oil and are usually seasoned with salt, herbs, and spices. Unlike dressings where vinegar may or may not be used as part of the ingredients, vinaigrettes are mixes made purely for the most part with vinegar . They are most commonly used as salad dressings , but also as a marinade.

In general, vinaigrettes are made up of 3 parts oil to 1 part vinegar, all mixed into an emulsion . Salt and pepper are often added. Herbs and shallots are added, especially when used as a sauce for cooked vegetables, grains, and the like. Mustard is sometimes used as an emulsifier.
The vinaigrettes can be done with a variety of oils and vinegars. Olive oil and neutral vegetable oils such as soybean oil, canola oil, corn oil, sunflower oil, safflower oil, peanut oil, or grapeseed oil are the most common.

4 recipes for delicious and healthy vinaigrettes

Citrus Vinaigrette

In a saucepan simmer 1/2 cup of orange juice, 1/4 cup of lime juice, and 2 tablespoons of lemon juice for 4 minutes or until 1/3 cup remains; pour into a bowl. Whisk in 1 tablespoon of white balsamic vinegar, a chopped red chili, a chopped chives, chopped mint, 1/2 teaspoon grated orange peel and 1/2 lemon, 1 teaspoon Dijon mustard, kosher salt, and black pepper.

Whipping continuously, slowly add 1/4 cup of extra-virgin olive oil until emulsified. Complete for 2/3 cup (enough for a salad for 4).
Each tablespoon of this vinaigrette contains: 55 calories, 5 grams of fat, 0 grams of protein, 3 grams of carbohydrates.

Balsamic Vinaigrette

Whisk together 3 tablespoons of balsamic vinegar (white or dark), 1-1 / 2 tablespoons of warm water, 1 teaspoon of Dijon mustard, and 1/2 teaspoon of minced garlic, kosher salt, and fresh black pepper.

Whipping continuously, slowly pour 1/3 of the extra-virgin olive oil until emulsions. Complete for 2/3 cup.
Each tablespoon contains: 7 g of fat, 0 g of protein, 1 g of carbohydrates.

Mustard and Herb Vinaigrette

In a blender, puree 1 hard cooked egg yolk to puree (this makes the dressing extra creamy). 3 tablespoons of white wine vinegar, 1 tablespoon of granulated Dijon mustard and 1 tablespoon of water, and 1/2 teaspoon of minced garlic, kosher salt, and freshly ground black pepper.

With the mixer running, slowly add 5 tablespoons of extra-virgin olive oil until emulsified. Pour into a bowl; add 2 teaspoons of fresh tarragon, chervil, basil, or parsley. Complete for 2/3 cup.
Each tablespoon contains: 65 calories, 7 grams of fat, or grams of protein, 1 grams of carbohydrates.

Ginger and sesame vinaigrette

Whisk together 2 teaspoons of fresh ginger powder, 1 teaspoon of minced garlic and 1 of sugar, and 2 tablespoons of rice vinegar and 2 tablespoons of soy sauce. While stirring, slowly add 1/4 cup of peanut oil and 1 tablespoon of Sesame oil until emulsified.

Pour in 1 tablespoon of chopped fresh chives and 1 teaspoon of toasted sesame seeds. Complete for 2/3 cup. Each tablespoon contains: 63 cal, 7 g of fat, 1 g of protein, 1 g of carbohydrates.

By Dr. Eric Jackson

Dr. Eric Jackson provides primary Internal Medicine care for men and women and treats patients with bone and mineral diseases, diabetes, heart conditions, and other chronic illnesses.He is a Washington University Bone Health Program physician and is a certified Bone Densitometrist. Dr. Avery is consistently recognized in "The Best Doctors in America" list.

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