Best 10 Brown Sugar Vinaigrette Recipes

BROWN SUGAR VINAIGRETTE

Steps:

• In a covered jar or cruet, combine oil, vinegar, brown sugar, mustard, garlic, and salt and pepper.
• Shake well and chill.
• Shake well before serving.

SIMPLE BALSAMIC VINAIGRETTE

Steps:

• Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.
• Toss a few tablespoons of the dressing with the salad mix and desired salad ingredients, top with blue cheese and serve immediately.
• If not using dressing right away, cover and refrigerate, whisking or shaking again before use.
• Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.
• Toss a few tablespoons of the dressing with the salad mix and desired salad ingredients, top with blue cheese and serve immediately.
• If not using dressing right away, cover and refrigerate, whisking or shaking again before use.

VINEGAR SAUCE

Steps:

• Combine the vinegar, ketchup, brown sugar, salt, red pepper flakes, black pepper, and white pepper with 1 1/3 cups of water in a nonreactive medium-size bowl and whisk until the sugar and salt dissolve. Taste for seasoning, adding more brown sugar and/or salt as necessary; the sauce should be piquant but not quite sour.

CREAMY BALSAMIC VINAIGRETTE

Steps:

• Blend olive oil, balsamic vinegar, mayonnaise, water, garlic, Dijon mustard, and brown sugar together in a blender or in a cup using an immersion blender until smooth. Season with salt and black pepper.

BROWN SUGAR SALAD DRESSING

Steps:

• 1. Place all ingredients in a clean jam jar and shake to mix.
• 2. Keeps in the fridge for a while. I like to take it out of the fridge and let it come to room temperature before using.
• 3. Make sure to shake jar before using the dressing on your favour salad.

FRESH SPINACH SALAD WITH BROWN SUGAR VINAIGRETTE

Steps:

• Combine salad ingredients in a large bowl.
• Combine vinaigrette ingredients in a small bowl and mix well. Toss together just before serving.

SIMPLE BALSAMIC VINAIGRETTE

Steps:

• In a medium bowl, whisk together the vinegar with salt, pepper, garlic, Dijon and/or sugar (if using) until all is dissolved. Taste BEFORE using either one or both of the optional ingredients.
• Very slowly start to drizzle in the olive oil while continuing to vigorously whisk.
• Use immediately on your favourite salad of mixed greens and enjoy.
• *Note: Store unused vinaigrette in a screw top jar in the refrigerator for up to 1 week. (I usually make a double batch to always have some handy, so when I'm in the mood for a salad, I don't have to bother making the dressing). Shake well before each use.

BALSAMIC GLAZE

Steps:

• Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Let cool and pour into a jar with a lid; store in refrigerator.

GRANDMA'S GREEN BEANS WITH BACON VINAIGRETTE

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes.
• Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until tender-crisp, 3 to 5 minutes. Drain.
• Drain bacon slices on paper towels, reserving grease in the skillet. Saute onion in the bacon grease until softened, about 5 minutes. Stir in brown sugar, vinegar, salt, mustard, and pepper. Stir well, scraping up any onion bits off the bottom of the skillet. Cook until bubbling, 3 to 5 minutes.
• Add green beans to the skillet with the sauce; toss to coat well. Chop cooked bacon and stir into the beans. Serve hot.

BROWN-BUTTER VINAIGRETTE

Steps:

• Melt the butter in a small saucepan over medium-high heat until browned but not burned, about 5 minutes. Remove from heat and reserve.
• In a blender, combine the vinegar, olive oil, shallot and mustard. Blend until smooth. With the motor running, slowly drizzle in the reserved butter and blend until thickened. Season to taste and set aside at room temperature until ready to serve.