How to Make a Vinaigrette

How to Make a Vinaigrette Recipe

I've mentioned several times in the past that vinaigrettes are extraordinarily versatile. I've developed multiple variations over the years and the recipes are very forgiving. At the core, vinaigrettes are an emulsion of oils, vinegar, (sometimes flavored with sweeteners), herbs, spices and mustard. The trick is to use the best ingredients you can. I've cooked with several quality vinegars in the past and Bellindora makes some of the most awesome ones I've come across.

This week, I'll show you how to flavor your favorite salad, meat or fish and dessert with the delicious vinegars I received. Today, I used Bellindora balsamic apple vinegar and served it with a simple apple (how appropriate!), artichoke, grape, Cheddar and arugula salad. Quick, effortless and incredibly flavorful are words that come to mind when describing this salad dressing. 

Bellindora Vinaigrette Recipe with Picture

When I launched, I remember the first thing my in-laws and friends would ask is if I could share my recipe for vinaigrette. I've made it daily in my home since I was a child. My husband Lulu loves it so much, he says he could eat it with French fries. The procedure is pretty easy and the salad dressing stores very well in the refrigerator (3-4 days). I make two-cup batches at a time and I guarantee you won't feel the need to buy the ready-made ones from the supermarket anymore.

Before I end today's post, I have one more announcement. I'll be giving a cooking demonstration (complete with samples!) of one of my potato creations at the Los Altos library. On Saturday, May 25th, starting at 2 pm, I will be talking about my first cookbook, Haute Potato, and cooking, and we'll have the opportunity to chat afterwards. This event is free and open to the public and my cookbook will also be available for purchase and signing. So as to be able to serve enough food for everyone, I would greatly appreciate an RSVP so you may be added to the guest list: send an email to events{at}PhamFatale{dot}com with "Haute Potato Reservation" as the subject, indicating the number of people you'll be coming with. Please spread the word; the more the merrier. I'm so excited, can't wait to meet you!

Event Type: Adult Program
Age Group(s): Adult, Teen
Date: 5/25/2013
Start Time: 2:00 PM
Santa Clara County Library District
Los Altos Library |
13 S. San Antonio Rd. | Los Altos, CA 94024 


Yields: 2 cups

¾ cup Bellindora balsamic apple vinegar, to taste
2 tablespoons Dijon mustard, to taste
½ teaspoon garlic powder (optional)
1 tablespoon apple sauce (optional)
1 teaspoon orange blossom honey
1 cup extra-virgin olive oil
2 teaspoons salt
¾ teaspoon black pepper, freshly cracked


Making apple vinaigrette: 

In a blender (or a large Mason jar), combine the Dijon mustard, balsamic apple vinegar, apple sauce, honey and garlic powder (if using). Blend until smooth (or seal the jar and shake energetically). Season with salt and pepper. Add olive oil and briefly pulse 2-3 times until well emulsified. Set aside.

Serving suggestion:

Cover a serving platter with arugula. Top with 3 boiled and quartered artichokes, halved grapes, diced mild Cheddar cheese and sliced red apples. Sprinkle with black pepper.

Drizzle with the vinaigrette or serve on the side.

Bon appétit!


To prevent the greens from wilting too fast, place the vinaigrette at the bottom of the bowl (or serve on the side) and toss at the very last minute to keep the salad fresh and crunchy.

Published By: Jacqueline Pham on May 6, 2013.


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