A Wandering Minstrel (fearciuil) wrote,
A Wandering Minstrel

Ideal Protein recipes: Vinaigrettes

I have not yet eaten tonight's dinner veg ... because I am already so ----ing sick of salad! And it's only been four days. *cries*


Basic Dijon Vinaigrette


  • 2 tsp Dijon mustard

  • 1 Tbsp + 1 tsp cider vinegar

  • Sea salt

  • Freshly ground pepper

  • 1/4 cup + 2 Tbsp extra virgin olive oil

Tools and Equipment
  • Bowl

  • Measuring cups and spoons

  • Whisk or fork

  • Lettuce leaf (for tasting)

  • Measuring cups and spoons

  • Plastic container with lid

  • Lettuce leaf (for tasting)

Makes about 1/3 cup of dressing (plenty to dress a large salad or several smaller salads, perhaps with some left over)

  1. Add the Dijon mustard and cider vinegar to the bowl. Sprinkle lightly with sea salt and freshly ground pepper and whisk together to combine. (If you don’t have a whisk, you can stir vigorously with a fork.) The mixture should look somewhat creamy, but it should still have a fairly light consistency.

  2. While whisking this mixture constantly, pour the extra virgin olive oil into the bowl in a slow, thin stream, and continue whisking until the oil becomes incorporated into the dressing. (It’s important to add the oil slowly, as it will blend in with the other ingredients a lot more easily this way, forming a more homogeneous dressing.) The dressing will thicken as you incorporate the oil. (Alternatively, you can make the dressing in a plastic container. Place the Dijon mustard, cider vinegar, sea salt, and pepper in the container, cover, and shake vigorously to combine. Open the container, add the oil, cover the container, and shake again.)

  3. Taste the dressing to make sure you like how it tastes and to see if it needs any adjustments. Basic Dijon Vinaigrette should have a pleasant (not overpowering) mustard flavor. (If it seems too mustardy, add a little more oil. Ditto if it tastes too vinegary. If it seems somewhat bland, add a bit more salt. If you’d like it to be somewhat thicker, add a more Dijon mustard.) After each addition, whisk (or shake) the dressing to combine, and taste again. (Be sure to use a clean spoon for every taste — no double dipping!) Repeat this process until you’re happy with how the dressing tastes. (Note, however, that you may not need to add or change anything at all.)

Verdict: It's okay. Not really tangy enough for my taste; I'll try adding a little more Dijon next time. Or maybe some lemon juice.

Recipe from here

Olive Oil, Lemon & Dijon Vinaigrette
  • 2 tsp extra virgin olive oil

  • 1/2 tsp dijon mustard

  • 2 Tbsp fresh lemon juice

  • Splenda or Stevia to taste

  • Sea salt & fresh ground pepper to taste

Combine ingredients in small bowl with whisk and pour over salad, or mix in container, add lettuce and shake.

Verdict: No idea. Haven't tried it yet. Will edit when I have.

Recipe from here

Apple Cider Vinaigrette
  • 1 1/2 tsp Dijon mustard

  • 1 1/2 tsp Stevia (or Splenda, I would imagine)

  • 1/4 tsp salt

  • 1/4 tsp fresh ground black pepper

  • 1/3 cup apple cider vinegar

  • 1 Tbsp chopped parsley

  • 2/3 cup canola or olive oil

Whisk mustard, stevia, salt, pepper, vinegar, and chopped parsley together in a bowl. Slowly drizzle in the oil, whisking constantly, until thickened. Adjust the seasonings to taste. Store covered in the refrigerator for up to 2 days. Bring apple cider vinaigrette to room temperature before using.

Verdict: Same as above.

Recipe from here

Simple Lemon Vinaigrette
  • 3/4 cup olive oil

  • 1/2 cup white wine vinegar (I might be substituting apple cider vinegar if I try this one)

  • 1 1/2 Tbsp dijon mustard

  • Juice of one lemon

  • 1/2 tsp salt

  • 1/2 tsp black pepper

Simply combine all ingredients together in an airtight container and shake until combined. This recipe makes quite a bit of dressing.

Verdict: Copypasta.

Recipe from here
Tags: dish: veg, health: diet, ip: recipes

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