Creamy Vinaigrette

Creamy Vinaigrette

41 Reviews 2 Pics
USA WEEKEND columnist Pam Anderson
Recipe by  USA WEEKEND columnist Pam Anderson

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

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Ingredients

Adjust Servings

Original recipe yields 1 cup

Directions

  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.

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Reviews (41)

Rate This Recipe
stacyt
88

stacyt

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.

IAMNIECY
84

IAMNIECY

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 will have a creamy delicious dressing!!

CINAMMONKISSES
75

CINAMMONKISSES

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 to use less olive oil.

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Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

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Basil Vinaigrette Dressing

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