Skip to main content
Epicurious
Cookbooks

Creamy Vinaigrette for Salads

By James Peterson

5.0

(1)

Image may contain Vase Pottery Jar Drink Milk Beverage Plant Potted Plant Planter Herbs and Food
Photo by Shutterstock

Heavy cream, alone or in conjunction with oil, can be added to vinegar and mustard, producing a vinaigrette that is excellent with delicately flavored salads. Because of its subtlety, creamy vinaigrette can be flavored easily with herbs such as mint, chives, or chervil. It is also excellent for showcasing a special vinegar.

See Related Recipes and Cooking Tips

Read More
Not-So-Secret Burger Sauce
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Homemade Whipped Cream
Fluffier, fresher, and fancier than anything from a tub or can.
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Grape Dumplings
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Palets Bretons
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
Kimchi Bloody Mary
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.