4 Herb Vinaigrettes Recipes

Herb Vinaigrette:

4 tablespoons white wine vinegar

2 tablespoons peeled fresh garlic

8 tablespoons freshly squeezed lemon juice

4 tablespoons chopped lemon zest

4 tablespoons chopped fresh herbs (parsley, basil, marjoram, thyme)

1/2 teaspoon salt

2 cups extra-virgin olive oil

2 teaspoons Dijon mustard

Freshly ground black pepper

To make the dressing: in a small food processor, combine all ingredients and blend for 45 seconds to 1 minute until emulsified. Yield: 4 servings


Herb Vinaigrette

Makes 1/2 cup

1 shallot, finely chopped

1 tablespoon grainy mustard

1 tablespoon fresh lemon juice

1 tablespoon sherry vinegar

1/2 teaspoon each finely chopped fresh thyme and tarragon

Coarse salt and freshly ground pepper

1/4 cup plus 2 tablespoons extra-virgin olive oil

Whisk together shallot, mustard, lemon juice, vinegar, thyme, tarragon, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Gradually whisk in oil. 


Herb Vinaigrette

1  teaspoon  Dijon mustard

2  tablespoons  lemon juice

1  teaspoon  red wine vinegar

1/4  cup             extra-virgin olive oil

1  tablespoon  fresh chopped parsley

1  tablespoon  fresh chopped basil, chives, or tarragon

1/8  teaspoon  salt

In a small jar with a tight-fitting lid, combine all the ingredients. Cover and shake vigorously. Season to taste with freshly ground pepper.


Greek Herb Vinaigrette

½ cup extra-virgin olive oil

¼ cup red wine vinegar

4 garlic cloves, chopped

1 tablespoon dried oregano

1 tablespoon fresh oregano leaves, plus extra for garnish

1 tablespoon fresh thyme leaves

Juice of 1 lemon

Kosher salt and freshly ground pepper


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