A broken vinaigrette is usually lighter in weight, as it simply involves putting vinegar, mustard and oil into a jar and shaking it. When doing this, you use a ratio of 1 part vinegar to 3 parts oil.

From herby to smoky, this collection of highly-rated salad dressing and vinaigrette recipes are a great addition to any meal.

“If you ever want to make the vinaigrette it’s olive oil, Dijon mustard, garlic and lemon, and that’s it,” Applegate ...

You'll have some leftover vinaigrette, which would be good on grilled chicken or fish, cooked asparagus or artichokes. Refrigerate and use within 3 days. Serve with warmed crusty bread.

Add all of your vinaigrette dressing ingredients to the blender. Blend on medium-high for 30 to 45 seconds until the mixture is smooth and fully emulsified. It should look creamy, dreamy, and ...

Make vinaigrette: In a blender, process oil, vinegar, lemon juice, mustard, bitters, 1 teaspoon salt and pepper to taste until emulsified. (Alternatively, shake ingredients in a jar.) Adjust ...

Transfer the paste to a small, lidded container and add the 1/4 teaspoon of salt, the vinegar and olive oil. Seal and shake vigorously until the dressing has emulsified. Advertisement ...

There was a period of time, in the early and mid 2000s, when I ordered every salad with “oil and balsamic.” I would drizzle them on, one at a time, then gently toss the leaves with my fork to ...

Crumble the dried oregano between your fingers into the same bowl, then whisk in the remaining 2 tablespoons oil to form an emulsified vinaigrette. Reserve some of it to spoon over the fish.

This balsamic vinaigrette will keep fresh in the refrigerator for about two weeks, and I store mine in a Mason jar so that I can easily give it a good shake before using. This is a wonderful ...