Creamy Vinaigrette

Creamy Vinaigrette

42

"A delicious, versatile dressing for pasta or green salads. Easily made in advance for use just before service."

Ingredients

servings 164 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 164 kcal
  • 8%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 0.9g
  • < 1%
  • Protein:
  • 0 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 240 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  1. Measure vinegar (or lemon juice) and mustard (or mayonnaise) into a 2-cup measuring cup. With a small whisk, stir in garlic, a big pinch of salt and a few grinds of pepper. Measure oil in another cup. Slowly whisk oil into mixture, first in droplets, then in a slow, steady stream to make an emulsified vinaigrette.

Footnotes

  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews

42
  1. 53 Ratings

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This vinaigrette is easy to make and tasty. I used the lemon juice and not the rice wine. Will make a large quantity and keep in frig.

This was very good! I made it for a pasta salad and it was yummy!! I did not have garlic on hand and used some garlic powder instead. Be sure to go slllooooowww when adding the oil and you wi...

I made the mistake of putting this on my salad immediately after it was done. WRONG!!! After a few hours, I went to re-try my creation and it had thickened. My only suggestion next time would be...

I am new to making my own dressing and was hesitant about this one since the ingredients sounded so basic but I was greatly surprised about how well it tasted. I used Lemon Juice and Mayo and i...

This is an easy and quick dressing recipe. It has a heavy dijon mustard taste that I did find slightly over powering. I added a little sugar as well as the vinaigrette is very tangy. I also a...

This was easy and delicious - I used rice wine vinegar and Hellman's lite mayo with minced garlic from the jar. I used slightly less than 2/3 c. of light olive oil. I put everything into a jar...

I made this with the rice vinegar and mustard and thought it was great on the pasta salad I made with grilled veggies! It's very light and tasty.

Delicious! I used fresh lemon juice. When I need lemon zest I juice the lemons and freeze the juice so I had it on hand. I served steamed salmon on a bed of greens and drizzled this dressing al...

I read the article on pasta salads, used it and made it with this dressing. It was wonderful. This was much better than what I was previously using. quick and easy to make.