Vinaigrette Recipes

Amandine Vinaigrette

2 cloves garlic, finely chopped
1/2 cup whole blanched almonds, toasted
1/2 teaspoon red pepper flakes
2 tablespoons red wine vinegar
1/2 cup olive oil
freshly ground pepper and salt

Combine first four ingredients in food processor and puree. With machine running slowly add 1/2 cup olive oil. Chill the vinaigrette for several hours or more, then bring sauce to room temperature. Season with salt and pepper.



Apple Juice Vinaigrette

4 tablespoons olive oil
2 tablespoons cider vinegar
1/2 cup apple juice
1/4 teaspoon salt
1/2 teaspoon minced garlic

Put all ingredients in a jar with a tight fitting lid and shake well. Use on salads or as a marinade.



Apricot Vinaigrette

3/4 teaspoon cornstarch
dash garlic powder
dash ground ginger
1/3 cup apricot nectar
1 tablespoon white wine vinegar

Combine cornstarch, garlic powder and ginger in a small saucepan. Stir in apricot nectar. Cook, stirring, over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat, stir in vinegar. Serve.



Asparagus Vinaigrette

8 medium asparagus spears, tips only, steamed lightly
1/4 cup canola oil
1/2 teaspoon sesame oil
1 tablespoon Dijon mustard
juice of 1 lemon
salt and freshly ground black pepper

In a small bowl, combine the canola oil and the sesame oil and mix. In a blender, combine the chopped asparagus, the mustard and the lemon juice. Blend, slowly adding the mixed oils. Season the vinaigrette with the salt and pepper to taste.



Asian Vinaigrette

3 tablespoons canola oil
2 tablespoons white rice vinegar
2 tablespoons soy sauce
1/2 teaspoon pepper or to taste
1 clove garlic, minced
1/2 teaspoon minced fresh ginger

Whisk together all ingredients in a small bowl. Taste and adjust the seasoning.



Avocado Vinaigrette

1/2 cup diced mango
1/4 teaspoon finely diced habanero
1 teaspoon pink peppercorns
1/4 cup seasoned rice vinegar
1 tablespoon water
1/4 teaspoon kosher or grey salt
1/2 cup avocado oil

Place all ingredients except the oil in a blender, puree until smooth. With blender on puree slowly add oil until combined. Refrigerate and use as a salad dressing or marinade for chicken or pork. Remove from refrigerator 1/2 hour before use.



Bacon Vinaigrette

1/2 tablespoon Dijon mustard
2 tablespoons rice wine vinegar
3 tablespoons rendered bacon fat, warm
1 tablespoon soy sauce
1 ounce wasabi paste

Blend mustard and rice wine vinegar with hand blender. Add warm bacon fat and soy sauce. Stir in wasabi paste. Serve warm.



Balsamic Vinaigrette

1 clove garlic, peeled
1/2 teaspoon Dijon mustard
1 tablespoon balsamic vinegar
salt and pepper to taste
2 tablespoons extra virgin olive oil

Place all ingredients in a small plastic container with a lid. Stir this with a fork and let it sit for about 10 minutes to infuse the garlic flavor in the dressing. Remove the garlic clove, add the oil and shake to combine. Taste for salt and pepper and adjust.



Beet Vinaigrette

2 medium beets, peeled
1 onion, chopped
3/4 cup chick peas
1 small jar of pickles, chopped but not drained
2 to 3 tablespoons or to taste olive oil

In a pot of water cook beets until tender. When cooked remove; cool. Cut beets into small squares. Add onion, drained chick peas, salt, pepper. Add jar of pickles. Whiz all in a blender until smooth. Slowly add olive oil to taste.



Blood Orange Chervil Vinaigrette

segments and juice of 2 to 3 blood oranges; about 6 ounces
2 tablespoons shallot, finely minced
6 ounces good extra virgin olive oil
1 teaspoon salt to macerate the shallots
fresh ground black pepper to taste
1/2 cup chervil leaves, roughly chopped with stems removed

Put the finely minced shallot in a stainless steel mixing bowl, add the salt and two ounces of the orange juice. Set aside for 20 minutes at room temperature. Then, add the orange segments, chopped chervil leaves, the remaining orange juice, then slowly whisk in the olive oil and season with the pepper.



Blue Vinaigrette

1/4 cup red wine vinegar
3/4 cup olive oil
1 teaspoon salt
3/4 teaspoon black pepper
3/4 teaspoon red pepper flakes
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/2 teaspoon dried basil
1/2 teaspoon dried tarragon
1 teaspoon garlic salt
3/4 teaspoon Tabasco
2 cloves garlic, minced
4 ounces blue cheese

Mix all ingredients in food processor. Keep refrigerated.



Blueberry Vinaigrette

1/4 cup fresh blueberries, washed
1/4 cup olive oil
3 tablespoons balsamic vinegar
1/2 teaspoon salt
1/8 teaspoon ground black pepper

In a blender put all ingredients except oil. Blend until smooth. Whirl in oil slowly until well blended. For a creamier dressing stir in 1 tablespoon mayonnaise or plain yogurt. Makes about 1/2 cup.



Cactus Pear Vinaigrette

2 cactus pears
1/2 cup salad oil
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/4 teaspoon dried tarragon leaves, crushed
fresh ground black pepper

Cut ends off each cactus pear. Cut a slit down side of each cactus pear. Starting at slit, gently pull off skin and discard. Cut fruit into chunks and put into blender container. Blend until smooth. Press through coarse strainer to remove seeds, then add cactus pear puree, oil, vinegar, salt, tarragon and pepper and blend to mix. Refrigerate any unused dressing for another salad.



Caesar Vinaigrette

4 to 8 cloves garlic, pressed
2 teaspoon red wine vinegar
4 teaspoons balsamic vinegar
2 tablespoons fresh lemon juice
1 teaspoon dry mustard
1/4 teaspoon hot sauce, optional
2 teaspoons soy sauce or tamari
1/2 cup hot water
2 teaspoons chicken flavored broth powder
1/4 teaspoons veggie flavored broth powder
1/8 teaspoon salt or salt free seasoning
fresh cracked pepper
1/4 cup nutritional yeast

Mix all ingredients well, bottle and keep refrigerated.



Caramel Citrus Vinaigrette

2 cups extra virgin olive oil
1/4 cup caramel sauce
1/4 cup apple juice
1/8 cup orange juice
1/8 cup pineapple juice
1/8 cup honey
1 tablespoon lemon juice
1 tablespoon lime juice
2 tablespoons finely chopped parsley or cilantro; use one or both
salt and pepper to taste
toasted pecans to taste, optional

Add all ingredients in mixing bowl and mix together using a whisk. Add salt and pepper to your liking. If you are adding pecans, toast them in the oven or in a skillet using a small amount of olive oil. Let them cool then add them to your dressing at the last minute.



Champagne Vinaigrette

1/2 cup champagne or sparkling wine
1 teaspoon shallots, minced
1/4 teaspoon dry tarragon leaves
2 teaspoons Dijon mustard
1 1/2 teaspoons sugar
2 teaspoons parsley, chopped
1/4 cup seasoned rice wine vinegar
3/4 cup olive oil
salt to taste
fresh ground black pepper to taste

Place champagne and shallots in a small saucepan over medium heat. Bring to a simmer and reduce heat. Allow mixture to reduce to 1/3 of original volume. Remove and cool. Whisk together Dijon mustard, sugar, parsley, rice wine vinegar and cooled champagne/shallot reduction in a mixing bowl. Add olive oil in a slow steady stream while whisking until the oil is incorporated. Season with salt and pepper. Refrigerate.



Cinnamon Vinaigrette

1/3 cup olive oil
1/4 cup lemon juice
2 tablespoons orange juice
2 1/2 teaspoons sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper
1/8 teaspoon salt

In a small bowl, whisk all ingredients.



Citrus Vinaigrette

1 clove garlic, peeled and crushed
2 tablespoons olive oil
1 lemon
5 tablespoons white wine vinegar
2 tablespoons honey
1/2 teaspoon ground mustard

Place garlic and olive oil in blender. Juice the lemon and add the juice to blender with the white wine vinegar, honey and mustard. Blend on high for about 15 seconds and chill.



Citrus Basil Vinaigrette

1 cup fresh orange juice
1/2 cup fresh lemon juice
1/2 cup fresh lime juice
2 tablespoons basil chiffonnade
2 tablespoons finely chopped red onion
2 cups olive oil
salt to taste
freshly ground black pepper; to taste

In a blender, combine the orange, lemon and lime juices, basil and onion and blend. With the motor running, slowly add the olive oil until emulsified. Season to taste with salt and pepper and reserve. May be prepared up to 2 days ahead and refrigerated in a squeeze bottle. Bring to room temperature before serving. Shake before using. This recipe yields 4 cups of vinaigrette.



Cranberry Vinaigrette

1 teaspoon maple syrup
1/2 teaspoon dry mustard
1 tablespoon cider vinegar
2 tablespoons cranberry juice
sea salt to taste
1/2 cup canola oil

In a bowl, whisk together syrup, mustard, vinegar, cranberry juice and salt to taste. Add the oil in a stream, whisking until it is emulsified. Makes about 2/3 cup.



Coriander Vinaigrette

2 tablespoons red wine vinegar
1/2 cup olive oil
2 cups coriander
1 tablespoon lime juice
1 tablespoon garlic, chopped
2 tablespoons red onions, chopped
2 tablespoons honey
salt and pepper

Blend all ingredients together except the oil. Add the oil slowly until emulsified and season with salt and pepper. Place in a squeeze bottle and refrigerate.



Creamy Vinaigrette

3 lemon peels
1 small head of garlic, diced
1/2 cup of virgin olive oil
1 splash of Hennessy Cognac
1 whole egg
1 large spoon herb of your choice; basil, oregano, tarragon, etc.
1 soup spoon of Dijon mustard
1/3 teaspoon of seasoned salt

In blender, squeeze lemon peels with garlic, mustard, egg, cognac and herb. Blend at high speed for about 10 seconds. Change the speed to low. Open plastic hat to blender, then pour in olive oil until well emulsified. Season to taste with salt



Curry Soy Vinaigrette

2 teaspoons Dijon mustard
2 teaspoons curry powder
2 tablespoons light soy sauce
2 teaspoons salt or to taste
1 teaspoon freshly ground five pepper mixture or black pepper
4 tablespoons extra virgin olive oil

Combine the mustard, curry powder, soy sauce, salt and pepper and olive oil in a bowl. Mix well.



Finger Lime and Dill Vinaigrette

2/3 cup grape seed oil
1/3 cup apple cider vinegar
1 shallot
bunch of dill
2 finger limes
rock salt
cracked pepper

Pour vinegar into a mixing bowl. Add the cracked pepper, rock salt, chopped dill and shallots. Whisk ingredients together. Slowly pour the grape seed into the mixture continuing to whisk. Cut off the top of the finger lime and squeeze the caviar like capsules into the mixture. Mix together gently.



Garlic and Cumin Vinaigrette

3 tablespoons olive oil
2 tablespoons fresh lemon juice
3 cloves of garlic or more if you desire, finely chopped
1 teaspoon pickled jalapeno chilis, finely chopped
3 tablespoons finely chopped herbs; thyme, mint, tarragon, parsley
1 tablespoon coriander leaves
2 tablespoons white wine vinegar
1 teaspoon cumin powder or 1 tablespoon of crushed cumin seeds
salt and pepper

Whisk the oil with the garlic, lemon, jalapeno, herbs, vinegar, salt and pepper. Taste and adjust seasoning with salt and vinegar. Let stand for 20 minutes or longer, before serving. Serve at room temperature.



Ginger Vinaigrette

2 tablespoons Dijon mustard
2 tablespoons cup red wine vinegar
2 teaspoons finely grated fresh ginger
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup vegetable oil
1/4 cup olive oil

Combine mustard, vinegar, ginger and salt and pepper. Stir in the oils.



Grapefruit Vinaigrette

1 cup unsweetened grapefruit juice
1/3 cup vinegar
4 tablespoons water
2 cloves garlic
1/2 teaspoon basil
1/4 teaspoon thyme
1 teaspoon chopped fresh parsley
freshly ground pepper
1/4 teaspoon guar gum

Place all ingredients in blender and blend at high speed. Keep refrigerated.



Hazelnut Vinaigrette

1 clove garlic
1/8 teaspoon salt
1/2 teaspoon Dijon mustard
1/4 cup raspberry vinegar
1/4 cup honey
3 tablespoons hazelnut oil
1/2 cup extra virgin olive oil

In a blender or food processor, mince garlic. Add salt and Dijon mustard; whirl drizzling in raspberry vinegar, honey, hazelnut oil and olive oil. Store, covered, in the refrigerator. Serve at room temperature.



Herb Vinaigrette

2 tablespoons white wine vinegar
1 to 2 cloves garlic, minced
2 tablespoons lemon juice
1 heaping teaspoon grated lemon zest
1 tablespoon minced fresh herbs; a combination of thyme, lemon thyme, marjoram, basil, savory and/or parsley
1/8 teaspoon salt
1/2 cup extra virgin olive oil
generous grinding fresh black pepper

Combine the vinegar, garlic, lemon juice, lemon zest, herbs and salt in a medium size bowl. Let stand for 10 minutes. Whisk in the oil, adding it in a slow, steady stream. Season with pepper to taste. Taste and adjust accordingly.



Honey Vinaigrette

1 minced green onion
2 oranges, juiced
1 tablespoon minced garlic
1 tablespoon minced shallot
1 tablespoon minced ginger
1/4 cup soy sauce
1 cup olive oil
2 tablespoons honey
1/2 cup white wine
1/4 cup rice wine vinegar
salt and pepper to taste

Combine all ingredients but the oil in a mixing bowl. Slowly whisk in the oils and adjust salt and pepper. Chill. Can be made a week in advance.



Hot Pepper Vinaigrette

3 1/2 ounces red wine vinegar
2 ounces balsamic vinegar
1 egg yolk
2 tablespoons Dijon mustard
1 1/3 cups sunflower oil
2 tablespoons walnut oil
1 fresh hot chile pepper, minced

In a bowl, whip the vinegars with the egg yolk and the mustard. Add the chopped pepper. Incorporate a little sunflower oil at a time. Finish by whisking in the walnut oil. Adjust seasoning to taste. Serve with warm salad of seafood or apple/pear salad.



Lemon Mustard Vinaigrette

zest of 1 lemon and juice of 2 large lemons
1 tablespoon Dijon mustard
1 clove garlic, minced
1/4 cup chopped fresh tarragon
1 tablespoon capers
1/2 cup olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Combine all ingredients in bowl. Pour over salad just before ready to serve.



Lime Basil Vinaigrette

1 clove garlic, minced
2 tablespoons lime basil, chopped
2 tablespoons chives, chopped
1 shallot, minced
1 teaspoon Dijon mustard
1/3 to 1/2 cup of white wine vinegar
salt and freshly ground black pepper
1 cup extra virgin olive oil

Mash together the garlic, basil, chives and shallot until a paste is formed. Add to a food processor along with the mustard, vinegar, salt and pepper. Mix well. Slowly drizzle the oil in a steady stream while the processor is running until the ingredients are fully emulsified.



Lucky Money Vinaigrette

3/4 cup tomato clam juice
1/4 cup canola oil
3 tablespoons rice vinegar
3 tablespoons oyster sauce
2 tablespoons soy sauce
2 tablespoons granulated sugar
2 garlic cloves, crushed
1 teaspoon grated fresh ginger
1/4 teaspoon red chili pepper flakes
1/4 teaspoon sesame oil

Combine tomato clam juice, canola oil, vinegar, oyster and soy sauces, sugar, garlic, ginger, pepper flakes and sesame oil in a container with a tight fitting lid. Mix well.



Maple Vinaigrette

1/2 cup extra virgin olive oil
1/3 cup balsamic vinegar
3 tablespoons pure maple syrup
1 tablespoon Dijon mustard
1/2 teaspoon minced garlic
1/8 teaspoon freshly ground pepper

Whisk all ingredients together. Drizzle over salads or use as a marinade.



Marsala Vinaigrette

1/3 cup Marsala wine
1 tablespoon minced garlic
1 tablespoon minced shallots
3 tablespoons fresh chives, chopped fine
3 tablespoons fresh thyme, chopped fine
juice of half an orange
1 1/2 tablespoons Dijon mustard
1 cup olive oil
1 cup vegetable oil
1 cup rice wine vinegar
1/4 cup red wine vinegar

Mix all ingredients except oils and chives in blender. Slowly drizzle in oil with blender running. Fold in fresh chives and salt to taste.



Omega 3 Vinaigrette

2 teaspoons cold pressed organic flaxseed or linseed oil
2 teaspoons lemon or lime juice or your favorite vinegar
1 teaspoon honey
salt and fresh ground black pepper to taste
2 teaspoons sunflower oil

Pour flaxseed oil into a small bowl. Add lemon, lime or vinegar. Add honey, salt and pepper. Mix in sunflower oil. Use immediately.



Orange Vinaigrette

6 tablespoons orange juice
3 tablespoons champagne vinegar or white wine vinegar
2 tablespoons minced shallots
1 teaspoon salt
fresh ground black pepper

In a bowl, combine orange juice, vinegar, shallots, salt and pepper to taste. Serve at room temperature or chilled over a salad.



Papaya Vinaigrette

1 papaya, peeled, seeded, finely chopped
1/2 cup olive oil
2 cloves garlic, minced
2 teaspoon Dijon mustard
1/4 cup white vinegar
3/4 teaspoon sugar

Mix all ingredients in a small bowl or jar until well blended. Pour dressing over mixed greens, cucumbers, spinach or your favorite salad. Toss lightly to distribute dressing.



Parmesan Vinaigrette

1 cup corn or olive oil
1 cup freshly grated Parmesan
2 tablespoons white wine vinegar
1/2 cup low fat plain yogurt
1 tablespoon Dijon mustard
salt and pepper to taste

Combine all the ingredients in a blender until creamy and smooth. Pour into a bowl, cover and store in the refrigerator. Makes about 2 cups.



Peanut Vinaigrette

2 cups teriyaki sauce
1/4 cup minced ginger root
1/4 cup tamarind juice; 2 tablespoons tamarind concentrate and balance with water and mix
1/4 cup chili paste
1/4 cup garlic paste
1/4 cup creamy peanut butter
6 tablespoons rice vinegar
1/2 cup chopped fresh cilantro
3/4 cup peanut oil

Combine teriyaki sauce, ginger, tamarind juice, chile paste and garlic paste in a small saucepan and bring to a simmer over low heat. Stir well so tamarind paste is dissolved. Remove from heat and allow to cool before using. In a food processor, combine peanut butter, tamarind mixture, rice wine vinegar and cilantro. With the motor running, add peanut oil gradually, until combined. Serve over salad or vegetables.



Pineapple Mint Vinaigrette

3 tablespoons frozen pineapple juice concentrate
1 1/2 tablespoons water
2 tablespoons cider vinegar
2 teaspoons chopped fresh mint
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup olive oil

Whisk pineapple juice concentrate, water, vinegar, mint, salt and pepper in a small bowl; slowly whisk in oil. Makes about 2/3 cup.



Pumpkin Vinaigrette

4 tablespoons pumpkin puree
1/4 cup vinegar; cider or balsamic
1 clove garlic
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 cup olive oil

Finely chop or mash the clove of garlic. Put all ingredients except the olive oil into a bowl. Whisk all ingredients together. Mix well. Add olive oil and whisk well. It is important to mix the olive oil in last as salt will not dissolve in oil.



Raspberry Vinaigrette

1/2 cup raspberry vinegar
1/4 teaspoon each salt and pepper
4 teaspoon sugar
2 garlic cloves, finely chopped
2 teaspoon Worcestershire sauce
1 tablespoon Dijon style mustard

Combine all the ingredients and mix well. Refrigerate in a container with a tight fitting lid. Will keep for months. Makes 1/2 cup.



Raspberry Rhubarb Vinaigrette

1/2 cup raspberry balsamic vinegar
1/2 cup rhubarb wine
1/2 cup salad oil
2 tablespoons Dijon Mustard
1 tablespoon lime juice
1/8 teaspoon salt
1/8 teaspoon white pepper

Combine all ingredients in either a blender or a sealable jar and blend. Best if chilled before using.



Salsa Vinaigrette

1 cup of small diced green and red bell peppers
1/2 cup small diced onions
1 cup small diced ripe tomatoes
1/4 cup white wine vinegar
2 tablespoons of olive oil

In a bowl, mix green and red peppers, onions, tomatoes, vinegar and olive oil. Season with salt and pepper right before serving.



Sherry Wine Vinaigrette

3/4 cup extra virgin olive oil
1/4 cup sherry wine vinegar
1 medium shallot, minced
1/2 to 1 tablespoon fresh flat leaf parsley, finely chopped
1/2 teaspoon dried basil or 1 teaspoon fresh basil, minced
1 small clove garlic, minced
salt and freshly ground black pepper to taste

Mix all ingredients together and let sit overnight. Serve at room temperature but store in the refrigerator. This vinaigrette becomes more flavorful over time.



Shiitake Vinaigrette

6 cups shiitake mushrooms, sliced
2 shallots, minced
3 garlic cloves, minced
1 cup white wine vinegar
1/4 cup dry sherry
2 tablespoons sugar
salt to taste
3 tablespoons Dijon mustard
1/2 cup vegetable oil
3/4 cup olive oil
1 tablespoon fresh thyme leaves
black pepper to taste

Trim stems from mushrooms and slice caps. Saute mushrooms in two batches with oil over medium high heat. Cook until lightly browned and most liquid evaporates. Combine all sauteed mushrooms in skillet. Add shallots and garlic, saute 1 to 2 minutes. Add white wine vinegar and sherry, scraping bottom pan to loosen any browned bits. Add sugar and salt to taste. Stir to dissolve sugar. Reduce liquid by half. Gradually stir in mustard, then oils, thyme and pepper to taste. Briefly warm and remove from heat. Serve over roasted vegetables, grilled chicken, pork or tuna steaks.



Strawberry Vinaigrette

3/4 cup strawberries
2 tablespoons balsamic vinegar
1/2 cup olive oil

Place strawberries and vinegar in a blender. Blend until smooth. With motor running, add oil in a slow steady stream. Blend until combined, adding more vinegar if you prefer a sharper vinaigrette.



Sweet and Sour Vinaigrette

1 teaspoon mustard
2 teaspoons balsamic vinegar
1 teaspoon soy sauce
1 teaspoon honey
salt and fresh ground black pepper
1/2 cup olive oil
1/4 cup vegetable oil

Combine mustard, balsamic vinegar, soy sauce, honey, salt and pepper in a mixing bowl. Drizzle in olive oil and vegetable oil, whisking to an emulsion.



Tarragon Vinaigrette

1/4 cup canola oil
2 tablespoons tarragon vinegar
1 teaspoon Dijon mustard
1/2 teaspoon celery salt
1 garlic clove, crushed
freshly ground pepper to taste

Whisk together canola oil, vinegar, mustard, celery salt and garlic in a small bowl. Add ground pepper to taste. Drizzle over salad. Serve immediately.



Tomato Vinaigrette

2 teaspoons Dijon mustard
1/2 teaspoon minced garlic
2 tablespoons red wine vinegar
4 tablespoons olive or vegetable oil
freshly ground pepper to taste
1/8 teaspoon ground cumin
2 tablespoons chopped fresh basil or chives
3 red ripe tomatoes, about 1 pound, finely chopped
1/4 cup finely chopped red onion

Place the mustard, garlic and vinegar in a salad bowl. Gradually add the oil while stirring with a wire whisk. Add salt, pepper, cumin and basil or chives. Stir and blend. Add the tomatoes and red onion. Toss and serve.



Tropical Vinaigrette

1 English long, seedless or regular cucumber
1 pound mango, pitted, peeled and pureed
2 teaspoons fresh grated or minced ginger
1 1/2 teaspoons minced or pressed garlic
3/4 teaspoon salt
2 tablespoons rum
2 teaspoons grated orange zest
6 tablespoons fresh orange juice
1/2 teaspoon dried red pepper flakes or 1/2 teaspoons minced fresh chile pepper
2 teaspoons fresh thyme, minced or 1/2 teaspoon dried thyme
1/4 cup vegetable oil

In a medium bowl, whisk together the mango puree, ginger, garlic, salt, rum, orange zest orange juice, chile, thyme and vegetable oil; stir in the cucumber. Taste the vinaigrette for seasoning and chill until needed.



Truffle Vinaigrette

1/4 cup lemon juice
1/4 cup soy sauce
1/2 cup truffle juice
salt and freshly ground pepper

Combine the lemon juice, soy sauce and truffle juice. Whisk in the olive oil. Season with salt and pepper.



Vanilla Vinaigrette

1/4 cup of sugar
2 tablespoons of white wine vinegar
2 teaspoons of grated onion
1/2 teaspoon of dry mustard
1/4 teaspoon of salt
1/4 vanilla bean or 2 teaspoons of vanilla extract
1/2 cup of vegetable oil

Combine the first 6 ingredients in a container of an electric blender, process the mixture until smooth, stopping once to scrape down sides. With the blender on high, add the oil in a slow, steady stream. Serve with fresh fruit or salad greens. Makes 2/3 cup.



Walnut Vinaigrette

2 tablespoon shallot, minced
2 tablespoons lemon juice
1/4 cup red wine vinegar
2 tablespoons olive oil
1 ounce walnut extract
1 teaspoon sugar

Combine the shallot, lemon juice, vinegar and walnut extract in a mixing bowl. Slowly add the oil while whisking so as to incorporate it completely. Add the sugar if the dressing is too acidic. Chill and serve.



Wasabi Lime Soy Vinaigrette

3 tablespoons light soy sauce
1/2 teaspoon wasabi paste or horseradish, more to taste if desired
1 tablespoon freshly squeezed lime juice
1 tablespoon mirin
1/4 cup vegetable oil
.
Combine all the ingredients in a bowl and mix well.



Watermelon Basil Vinaigrette

4 cups fresh watermelon, chopped and drained
1/4 cup red onion, diced small
2 tablespoons honey
1/4 cup champagne vinegar
3/4 cup canola oil
2 tablespoons fresh basil chopped
1 tablespoon fresh parsley, chopped
salt and pepper to taste

Combine all ingredients in blender and blend for approximately 30 seconds. Drizzle over mixed salad greens and garnish with sliced watermelon. Makes approximately 2 cups.



White Cranberry Vinaigrette

1/2 cup vegetable oil
1/4 cup white cranberry juice
1/4 cup red wine vinegar
2 tablespoons honey mustard
1 small shallot, finely chopped
2 cloves garlic, finely chopped
1/4 teaspoon each salt and pepper

Whisk together all ingredients in a medium bowl. Pour into a decorative jar or bottle and refrigerate until ready to use.



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