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How to Make a Super Simple Vinaigrette Dressing

Pfaltzgraff 2-pc. Weir in Your Kitchen Bowl and Mini Whisk, CayenneThis is the basic recipe I use to create all of my vinaigrettes, cold or hot, for sauces on pasta or to marinate meats like chicken breasts or marinating steaks. Simply change the flavors by using different vinegars, different oils, different sweeteners (honeys, jams, jellies) and different spices!
~ Kimberly Edwards 🙂

Type: Salad Recipe
Serve With: On top of salad, over pasta or to marinate meat
Prep Time: 5 min

Ingredients:
supersimplevinaigrettedressing-ingredients

Instructions:
1. Prepare vinaigrette, by whisking in a bowl, with vinegar, olive oil, mustard powder, pepper, Italian seasoning, honey, jam, and garlic.

* Tip: To me, the very best vinegar is aged balsamic from Modena – the older, the better!

2. Serve on salad, over pasta or use to marinate meat or make a sauce!

3. Enjoy!

* Tip: Save your jam jars for the next vinaigrette! When you’ve scraped out or used all the jam you can, mix all ingredients in the jam jar by putting the top on and shaking. All the jam you couldn’t get out is perfect for your vinaigrette!

This is such a great, go-to recipe that works every single time and is customizable with anything you’re eating! Have fun with it!

***

I hope you enjoyed this Sauce Recipe on Cooking With Kimberly! Until next time…

Eat Deliciously,

Kimberly Edwards 🙂

P.S. I found for you a very reasonably priced, 10 yrs aged Balsamic Vinegar from Modena:

Balsamic Vinegar Of Modena - Over 10 Years Old, 1 x 8.5 fl oz (250 ml) - bottle Balsamic Vinegar Of Modena – Over 10 Years Old, 1 x 8.5 fl oz (250 ml) – bottle

Usually ships within 2-3 days. Storage: at room temperature Shelf Life: 2 years Obtained through the traditional long-aging process originated in Modena, Italy, this vinegar is dark and rich, made from specially selected grapes that are reduced to a must (all the elements of the grapes before fermentation has occurred), and fermented for a year, and left to mature for 10 years in special wooden casks. This rich, full-bodied and smooth Balsamico should be considered as precious as any fine wine.








[tags]vinaigrette recipe, vinaigrette, vinegar, olive oil, dressing recipe, dressing, vinaigrette dressing, salad, Italian recipe, vegetarian recipe, vegan recipe, sauces, condiments[/tags]

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Author: Kimberly Turner

Kimberly Turner is the web-chef behind CookingWithKimberly.com. Food writer, food consultant and general lover of the delicious treats on our planet, Kimberly brings you hearty content, delicious offerings, fun antics, and some down-home cooked love with her mom making cameos. Internet entrepreneur and marketer, International model, and Editor-in-Chief of a number of online publications. Be a Champion in Your Kitchen & Eat Deliciously!

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