Recipe Course: Salad Dressings & Marinades

Classic Vinaigrette

  • In small screw-top jar, combine olive oil, vinegar, mustard and sugar; shake vigorously until well blended.
  • Season with salt and pepper to taste. Refrigerate dressing for up to 1 week.
  • Shake well before using.

 

Variations:

Garlic Vinaigrette: Add 1 small, halved garlic clove to olive oil mixture; let stand for 1 hour. Discard garlic. Store and serve as directed above.

Lemon Vinaigrette: Substitute 2 tbsp lemon juice for vinegar; add finely grated peel of 1 small lemon to olive oil mixture. Store and serve as directed above.

Herb Vinaigrette: Whisk 1 to 2 tbsp finely chopped fresh herbs (basil, oregano or chives) into dressing just before serving. Store and serve as directed above.

Shallot Vinaigrette: Add 1 to 2 finely chopped shallots to olive oil mixture; let stand for at least 1 hour before serving. Store and serve as directed above.

Citrus Marinade

In small bowl, whisk together olive oil, vinegar, lime juice, ginger, parsley, salt and pepper. Can be refrigerated for up to 1 day.

 

Tip:

  • This marinade makes enough to marinate 1 lb of chicken or seafood.
  • This marinade can be stored in the refrigerator for up to one week.

Balsamic Marinade

In small bowl, whisk together olive oil, vinegar, garlic, oregano, salt, marjoram and pepper. Can be covered and refrigerated for up to 1 day.

 

Tip:

  • This marinade is perfect for beef, pork, lamb, or veal. Use 1/2 cup for each pound of meat.
  • This marinade can be refrigerated for up to one month.