Clinton's Dressings

Clinton Kelly
Servings: 6 to 8
15 to 30 min

Learn how to make 3 of Clinton's favorite dressings!

  • Ingredients
  • step-by-step directions
Clinton's Dressings
  • Classic Vinaigrette
  • 1 shallot (minced)
  • 1 tablespoon dijon mustard
  • 3 tablespoons white wine vinegar
  • 1/2 cup olive oil
  • Herby Aioli Dressing
  • 3 large egg yolks
  • 2 teaspoons dijon mustard
  • 1 lemon (zest and juice)
  • 1 garlic clove
  • 1 cup olive oil
  • kosher salt and fresh cracked black pepper
  • 1/2 bunch flat leaf parsley
  • 3 sprigs tarragon
  • 3 tablespoons chives
  • Peanut Dressing (Bottom of the Jar)
  • 1/2 cup creamy peanut butter
  • 3 tablespoons reduced sodium soy sauce
  • 3 tablespoons rice wine vinegar
  • 1 tablespoon honey
  • 2 scallions (chopped)
  • For the Classic Vinaigrette: into a medium bowl, add the shallot, Dijon mustard, white wine vinegar, olive oil, salt and pepper. Whisk together to combine.
  • Into a mason jar, add the shallot, Dijon mustard, white wine vinegar,  olive oil, salt and pepper. Place lid on top and shake well. Serve over a green salad.
  • For the Herby Aioli Dressing: into the carafe of a blender, add egg yolks, Dijon mustard, lemon zest and juice, garlic, olive oil, salt and pepper. Blend until combined. Once blended, add the herbs, pulse to chop.
  • Serve over steamed asparagus.
  • For the Peanut Dressing: use the last 1/2 cup of peanut butter in the jar. Add soy sauce, rice wine vinegar, honey and scallions. Shake well until combined.
  • Serve over soba noodles
  • Tips:
    - The ratio for the classic vinaigrette is 2:1, oil:acid. Use this rule to mix and match citrus or vinegar.
    - Use the Peanut Dressing with a chicken satay skewer!
Similar categories: Other Condiments
rate this recipe

Latest Recipes