Creating the Perfect Vinaigrette & Marinade

Great vinaigrettes and marinades add lots of flavor to your meals. You can toss with salad greens, drizzle over poached fish, and drizzle on grilled vegetables. Marinate meats, poultry and seafood for extra flavor. They are marvelous when added to potato salad or coleslaw - are easy to make and taste delicious. All you need is some good oil, vinegar, seasonings, fresh herbs and mustard, but most cooks seem to have difficulty with them, when in fact they are very easy to master. Try using different vinegars and oils to create something wonderful. I hope you will make some of these incredible, simple vinaigrette's/marinades to use in your next meal. As with anything you make, always taste and adjust seasonings. Just because I write it down one way, you might like more vinegar or more oil. Adjust them how they will work for your taste buds.

I hope you enjoy the recipes listed below.


Simple, Basic and Delicious


3 Tbl. red wine vinegar
salt and freshly ground black pepper
8 Tbl. extra virgin olive oil

Whisk all ingredients in a bowl until combined. Pour over salad greens and serve. Now for French vinaigrette all you add to the above combination is 2 tsp. Dijon mustard. You can also add a small amount of tomato paste or ketchup.

Asian Marinade for Grilled Chicken


1/2 cup soy sauce
1/2 tsp. ground ginger
2 garlic cloves, minced
1 Tbl. Italian parsley, chopped
freshly ground black pepper
2 Tbl. honey
zest of 1 orange
zest of 1 lemon


Combine all ingredients. Marinate chicken or pork in the refrigerator for 1-4 hours. Cook on grill. You can also use this as dressing for a delicious Asian chicken salad, but you will need to whisk in some oil.


Champagne Vinaigrette


1 clove garlic, finely minced
2 Tbl. Dijon mustard
1/4 cup champagne vinegar
2 Tbl. fresh lemon juice
2 Tbl. honey
salt and freshly ground black pepper
1/2 cup extra virgin olive oil


Place all in bowl and whisk in olive oil until emulsified.

Truffle vinaigrette - Oh how I love this!!


1 1/2 Tbl. sherry vinegar
1 1/2 tsp. fresh lemon juice
salt and freshly ground black pepper
4 1/2 Tbl. walnut oil
1 1/2 Tbl. truffle oil
Black truffle (shaved optional)


Whisk all together (except truffle) and serve or salad or vegetables, shave a little truffle over top. I also like it over steamed red potatoes with a little shaving of truffles.


Red Wine Marinade for Meats


1 1/2 cups dry red wine
2 Tbl. red wine vinegar
salt and freshly ground black pepper
2 garlic cloves, crushed
1 Tbl. Dijon
2 Tbl. Italian parsley, chopped
1 Tbl. olive oil


In a saucepan over medium heat cook wine until reduced by 1/3 cup. Pour into bowl to cool. Add remaining ingredients and whisk well until smooth and blended. Place your steaks or whatever meat you are using and pour marinade over for at least 3 hours.


Orange Vinaigrette for Chicken or Pork

3/4 cup peach preserves
1/2 cup freshly squeezed orange juice
1 Tbl. sweet hot mustard
2 Tbl. olive oil
1 1/2 tsp. soy sauce
1 garlic clove, crushed
2 tsp. grated orange zest

Heat preserves over low heat. Add 2 Tbl. boiling water and stir to combine. Transfer to blender then add orange juice, soy, oil, mustard and garlic (do not add zest). Process until blended. If not using immediately, chill then warm over low heat. Just before serving stir in orange zest. Use as a baste for grilled chicken or roasted pork. Delicious.


Ginger Sesame Vinaigrette - Wonderful over Grilled Vegetables


1/4 cup vegetable oil
1 1/2 Tbl. sesame oil
1/4 cup rice wine vinegar
1/4 cup sugar
1/4 cup soy sauce
1/2 tsp. ground ginger
1/2 tsp. dry mustard
salt and freshly ground black pepper


Whisk 1/2 of the dressing together and marinate vegetables before grilling. Whisk other portion and pour a little over vegetables when placed on serving platter.


The next two vinaigrette's are for a recipe contest I entered with the California Walnut Board.

Julia's Tropical Coleslaw with Tropical Vinaigrette


1 head cabbage, shredded
4 carrots, shredded
2 Fuji apples, julienned
1 medium red onion, julienned
1 cup walnuts, lightly toasted and rough chopped
1/4 cup mint, chopped
Papaya, cut into med/large chunks
Vinaigrette:
1 Tbl. Dijon
1/3 cup vegetable oil
2 Tbl. honey
Dash of cayenne
zest of 1 orange
juice of 1 orange
1/2 cup sour cream
salt to taste

Add all coleslaw ingredients to large bowl. In another bowl add Dijon, honey, cayenne, zest, orange juice, salt and whisk in oil then whisk in sour cream. Pour dressing over coleslaw and mix gently. Refrigerate when ready to serve, stir again.


Julia's Blueberry Cantaloupe Fruit Salad


1 pint of fresh blueberries, washed and patted dry
1 medium ripe cantaloupe, peeled and cubed
2 ripe pears, peeled and cubed
5 kiwi, skin removed and cubed
1/2 cup walnuts, chopped
Vinaigrette:
zest of 1 lime
1/3 cup honey
1/4 cup fresh lime juice
3/4 cup canola oil
1 Tbl. fresh mint, chopped


Toss cubed pears with a little lime juice so they don't discolor. In a bowl add fruit and walnuts.  Vinaigrette:  in a bowl combine honey, lime zest, and lime juice. With an electric mixer on medium speed add oil to honey mixture, pour in a thin steady stream until slightly thickened. Pour over fruit the amount you want and mix gently. Some people like more dressing, some less. Sprinkle with fresh mint and serve in a crystal bowl.


Chili Lime Vinaigrette (great for salads or over grilled shrimp)


6 Tbl. honey
6 small red chili's, finely diced
6 Tbl. mint, chopped
zest of 4 limes, finely grated
6 limes, juiced
1/2 cup vegetable oil
salt and freshly ground black pepper


Put honey, chili's, mint, zest, lime juice in a bowl and mix well. Slowly drizzle in the oil while whisking. Finish to taste with salt and pepper.


Raspberry Vinaigrette


1/3 cup raspberry vinegar
salt and freshly ground black pepper
1/2 cup vegetable oil
2 tsp. of orange zest
1 Tbl. Dijon
1/2 cup fresh raspberries


Crush the berries and whisk in all the ingredients together, adding berries.


Aunt Eve's Vinaigrette (my aunt made this dressing to go over chopped iceberg lettuce, seasoned with salt and freshly ground black pepper, tomatoes and homemade croutons, all tossed together and I wanted it all the time)...Sometimes it's the simple things that taste the best. 


1 Tbl. sugar
4 Tbl. white wine vinegar
1/2 cup light oil
salt and freshly ground black pepper


In a jar with lid, dissolve sugar in vinegar, add oil, salt and pepper - shake until incorporated.


Balsamic Herb Vinaigrette


2 Tbl. balsamic vinegar
salt and freshly ground black pepper
2 Tbl. Italian parsley, finely chopped
2 Tbl. basil, finely chopped
2 Tbl. red onion, finely chopped
1 garlic clove, finely minced
4 Tbl. olive oil


Combine all and whisk well. This is good over fresh beautiful red tomatoes and mozzarella cheese or grilled fish.


Strawberry Vinaigrette


4 large fresh strawberries, halved
1/4 cup fresh raspberries
2 Tbl. walnut oil
1/4 cup vegetable oil
2 Tbl. raspberry vinegar
salt and freshly ground black pepper
1 Tbl. simple syrup


In a blender add both berries. Process to a puree. Add other ingredients while running to combine. Taste and adjust seasonings.




Bon Appetit

"God is faithful, who will not allow you to be tempted beyond what

you are able, but with the temptation will provide the way of escape".

1 Corinthians 10:13