Quick Dressings for Vegetables, Salads, Meat, or Fish: Vinaigrettes

Basic Vinaigrette:
2 tablespoons vinegar or citrus
6 tablespoons extra-virgin olive oil
2 pinches salt
Freshly ground pepper
Optional: garlic, onions, chives, shallots, or scallions
Optional: Dijon mustard
Optional: pinch of sweetener such as sugar or honey
Vinegars/Citruses:
Cabernet or zinfandel wine vinegar
Balsamic vinegar
White balsamic vinegar
Sherry vinegar
Raspberry vinegar
Rice vinegar
Apple cider vinegar
Lemon juice
Lime juice
Orange juice
Pineapple juice
Grapefruit juice

Balsamic Vinaigrette:
3 Tbs. aged balsamic vinegar
1 Tbs. Dijon mustard
Pinch of garlic
2 Tbs. extra-virgin olive oil
3 Tbs. canola oil
Salt and freshly ground pepper, to taste
1 Tbs. finely chopped fresh basil

Red Wine Vinaigrette:
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/4 teaspoon crushed garlic
Salt and freshly ground pepper, to taste
1/3 cup extra-virgin olive oil

Red Wine Mustard Vinaigrette:
1 tablespoon minced shallot or garlic
1 teaspoon Dijon mustard
1 teaspoon light-brown sugar
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Worcestershire sauce
2 1/2 tablespoons red-wine vinegar
2 tablespoons fresh lemon juice
3/4 cup extra-virgin olive oil

Garlic Vinaigrette:
2 tablespoons wine vinegar
1/2 teaspoon fine sea salt
1 teaspoon Dijon mustard
1/3 cup olive oil
2 garlic cloves, crushed
freshly ground pepper

Italian Vinaigrette:
1/3 cup wine vinegar
2 cloves garlic
1/2 teaspoon oregano
1/4 cup basil
2 drops tabasco sauce
2/3 cup olive oil

Greek Vinaigrette:
2 tablespoons red wine vinegar
2 tablespoons freshly squeezed lemon juice
1 clove garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup olive oil
1 ounce Greek sheep’s milk feta cheese, crumbled (optional)
3 tablespoons plain Greek yogurt (optional)

Orange Sherry Vinaigrette:
2 tablespoons sugar
2 tablespoons minced shallots
3 tablespoons sherry vinegar
2 tablespoons fresh orange juice
1 teaspoon dry mustard
2 teaspoons extravirgin olive oil
1/2 teaspoon salt

Lemon Vinaigrette:
1/2 cup water
1/3 cup fresh lemon juice
1 tablespoon sugar
1 tablespoon minced fresh parsley
1 tablespoon vegetable oil
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Thyme Lemon Ginger Vinaigrette:
1 cup olive oil
1 cup rice vinegar
juice from 2 lemons
5 tbsp The Ginger People® Organic Grated Ginger
2 tbsp fresh chopped thyme
1/2 tsp salt
1 tsp black pepper

Tomato Vinaigrette:
3 medium very ripe tomatoes, strained in a food mill
1/4 cup apple cider vinegar
1/4 cup extra-virgin olive oil
2 tablespoons good-quality maple syrup
1/4 cup snipped chives
Sea salt
Freshly ground black pepper

Chimichurri Vinaigrette:
red wine vinegar
shallots
garlic
parsley
basil
red pepper flakes
olive oil

Cilantro Vinaigrette:
1 garlic head, peeled, minced
2 jalapeno peppers, seeded and finely chopped
2 bunchs cilantro, finely chopped
1/2 cup lime juice or vinegar
1/4 cup extra virgin olive oil (optional)
1 teaspoon salt
Small amount of sour cream (optional)

Parsley Vinaigrette:
1 cup packed parsley leaves (about 1 ounce), washed and dried
1 tablespoon extra-virgin olive oil
1 small clove garlic, peeled
Salt and freshly ground black pepper to taste
1/3 cup sherry vinegar or other good, fairly mild vinegar

Smoked Maple Vinaigrette:
1 tsp Dijon mustard
2 tsp Runamok Pecan Wood Smoked Maple Syrup
2 Tbsp red wine vinegar
3 Tbsp extra virgin olive oil
Salt and pepper

Ginger Maple Vinaigrette:
1 Tbsp Runamok Ginger Infused Maple Syrup
2 Tbsp walnut oil
1 Tbsp fresh lemon juice
Salt and fresh ground pepper

Pomegranate Molasses Vinaigrette:
3 tablespoons pomegranate molasses
1 tablespoon red wine vinegar
2 teaspoons Dijon or whole-grain mustard
1/2 teaspoon minced fresh thyme
1/2 teaspoon salt
1/2 teaspoon pepper

Spicy Sesame Ginger Vinaigrette:
Grated zest of 1 lemon
Fresh ginger, cut into a 1-inch cube, peeled, and grated
1 tablespoon honey
3/4 teaspoon cayenne
3/4 teaspoon fine-grain sea salt
1 tablespoon freshly squeezed lemon juice
1/4 cup unseasoned brown-rice vinegar
1/3 cup shoyu sauce (wheat-free soy sauce)
2 tablespoons extra-virgin olive oil
2 tablespoons toasted sesame oil

Sesame Ginger Vinaigrette:
1 garlic clove, finely minced or pureed
1 teaspoon finely minced ginger
3 tablespoons rice vinegar
1 teaspoon soy sauce
1 teaspoon brown sugar or agave nectar
5 tablespoons canola oil or light sesame oil
2 tablespoons sesame oil
1 tablespoon toasted sesame seeds

Rhubarb Ginger Tahini:
1 clove garlic
1 tablespoon granulated sugar
1-2 tablespoons (or more;) Brooklyn Delhi Rhubarb Ginger Achaar
3/4 teaspoon salt
1 tablespoon lemon juice
1/4 cup unseasoned rice vinegar
1/3 cup soy sauce or tamari
2 tablespoons canola oil
2 tablespoons pure sesame oil
1 tablespoon tahini paste

Thai Chili Vinegar:
1 teaspoon garlic
1 tablespoon red medium-sized thai chilies
1/8 teaspoon salt
4 tablespoons vinegar
1/4 teaspoon white sugar

Lime Cumin Vinaigrette:
2 tablespoons plus 2 teaspoons fresh lime juice
1 tablespoon plus 1 teaspoon sherry vinegar or Champagne vinegar
1 small garlic clove, puréed
Salt to taste
1 teaspoon cumin seeds, lightly toasted and ground in a spice mill
1/2 to 1 teaspoon Dijon mustard, to taste
Freshly ground pepper to taste
1/4 cup canola oil or grapeseed oil
1/4 cup extra virgin olive oil