OIL SUBSTITUTE FOR COOKING RECIPES

Name: Mustard Vinaigrette
Total time: 40 min
Yield: About 2/3 cup
Ingredients: 1 rounded tablespoon Dijon mustard; 1 1/2 tablespoons red wine vinegar or sherry vinegar; 1 tablespoon fresh lemon juice; Salt; freshly ground pepper; 1/2 cup extra virgin olive oil, or use half olive oil and half canola or grapeseed oil; 1 small garlic clove

MUSTARD VINAIGRETTE RECIPE - NYT COOKING

Mustard Vinaigrette Recipe - NYT Cooking image

A generous spoonful of Dijon mustard makes this vinaigrette creamy and tart. Use the dressing with sturdy salad greens like romaine or with softer lettuces like Bibb lettuce or oak leaf. The dressing is too strong to work with baby salad greens or mesclun. It’s also great with cooked vegetables like beets or broccoli and with grain salads.

Provided by Martha Rose Shulman

Total Time 40 minutes

Yield About 2/3 cup

Number Of Ingredients 7

Ingredients

1 rounded tablespoon Dijon mustard
1 1/2 tablespoons red wine vinegar or sherry vinegar
1 tablespoon fresh lemon juice
Salt
freshly ground pepper
1/2 cup extra virgin olive oil, or use half olive oil and half canola or grapeseed oil
1 small garlic clove

Steps:

In a small bowl or measuring cup, combine the mustard, vinegar, lemon juice, salt and pepper. Whisk in the oil.
Peel the garlic clove and lightly crush, or cut down to the root end with a paring knife, keeping the garlic clove intact. Place in the dressing and allow to marinate for at least 30 minutes. Remove from the dressing before serving.

Nutrition Facts : @context http//schema.org, Calories 185, UnsaturatedFatContent 18 grams, CarbohydrateContent 1 gram, FatContent 21 grams, FiberContent 0 grams, ProteinContent 0 grams, SaturatedFatContent 2 grams, SodiumContent 71 milligrams, SugarContent 0 grams, TransFatContent 0 grams

MUSTARD VINAIGRETTE RECIPE - NYT COOKING

Mustard Vinaigrette Recipe - NYT Cooking image

A generous spoonful of Dijon mustard makes this vinaigrette creamy and tart. Use the dressing with sturdy salad greens like romaine or with softer lettuces like Bibb lettuce or oak leaf. The dressing is too strong to work with baby salad greens or mesclun. It’s also great with cooked vegetables like beets or broccoli and with grain salads.

Provided by Martha Rose Shulman

Total Time 40 minutes

Yield About 2/3 cup

Number Of Ingredients 7

Ingredients

1 rounded tablespoon Dijon mustard
1 1/2 tablespoons red wine vinegar or sherry vinegar
1 tablespoon fresh lemon juice
Salt
freshly ground pepper
1/2 cup extra virgin olive oil, or use half olive oil and half canola or grapeseed oil
1 small garlic clove

Steps:

In a small bowl or measuring cup, combine the mustard, vinegar, lemon juice, salt and pepper. Whisk in the oil.
Peel the garlic clove and lightly crush, or cut down to the root end with a paring knife, keeping the garlic clove intact. Place in the dressing and allow to marinate for at least 30 minutes. Remove from the dressing before serving.

More about "oil substitute for cooking recipes"

MUSTARD VINAIGRETTE RECIPE - NYT COOKING

A generous spoonful of Dijon mustard makes this vinaigrette creamy and tart. Use the dressing with sturdy salad greens like romaine or with softer lettuces like Bibb lettuce or oak leaf. The dressing is too strong to work with baby salad greens or mesclun. It’s also great with cooked vegetables like beets or broccoli and with grain salads.
From cooking.nytimes.com
Reviews 5
Total Time 40 minutes
Calories 185 per serving

Peel the garlic clove and lightly crush, or cut down to the root end with a paring knife, keeping the garlic clove intact. Place in the dressing and allow to marinate for at least 30 minutes. Remove from the dressing before serving.

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