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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Fresh Herb Vinaigrette

Yield: 3/4 cup
Start to Finish 10 mins
Fresh Herb Vinaigrette
  • 1/3  cup  olive oil or salad oil
  • 1/3  cup  white or red wine vinegar, rice vinegar, or white vinegar
  • 1 - 2  teaspoons  sugar
  • 1  tablespoon  snipped fresh thyme, oregano, or basil, or 12 teaspoon dried thyme, oregano, or basil, crushed
  • 1/4  teaspoon  dry mustard or 1 teaspoon Dijon-style mustard
  • 1  clove  garlic, minced
  • 1/8  teaspoon  black pepper

1. In a screw-top jar combine oil, vinegar, sugar, herb, mustard, garlic, and pepper. Cover and shake well. Serve immediately or cover and store in refrigerator for up to 3 days if using fresh herbs. If using dried herbs, store covered in refrigerator up to 1 week. Stir or shake well before using. Makes about 3/4 cup.

From the Test KitchenRaspberry Vinaigrette:
  • Prepare as above, except use raspberry or red wine vinegar instead of the listed vinegar options, omit the sugar, and add 3 tablespoons seedless raspberry preserve
Balsamic Vinaigrette:
  • Prepare as above, except use regular or white balsamic vinegar. Makes about 3/4 cup.
Orange Balsamic Vinaigrette:
  • Prepare Balsamic Vinaigrette as above, except reduce balsamic vinegar to 3 tablespoons. Add 1/2 teaspoon finely shredded orange peel and 1/4 cup orange juice.
Ginger Vinaigrette:
  • Prepare as above, except use rice vinegar, substitute 2 teaspoons honey for the sugar, and use 1 teaspoon grated fresh ginger instead of the herb. Add 2 teaspoons soy sauce.
Nutrition Facts (Fresh Herb Vinaigrette)
  • cal. (kcal) 57,
  • Fat, total (g) 6,
  • sat. fat (g) 1,
  • carb. (g) 1,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 1,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Potassium (mg) 8,
  • iron (mg) 0,
  • Fat () 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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