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Two reasons to avoid bottled salad dressing: Expense and fat-calorie load.
Two reasons to make your own: It’s easy and tastes better.
The vinaigrette is the base of great dressing. This is the oil and vinegar. Make it by whisking three parts olive oil with one part vinegar (red wine, rice wine, balsamic) or lemon juice. Add two tablespoons of water to emulsify.
From there, add the flavorings of your choice, and don’t be afraid to experiment. Minced green onions, garlic, mustards, fresh and dried herbs and honey are good starts.
You’ll need a dressing cruet (or a bottle with a tight lid) for this. Shake before using.
The base for creamy ranch dressing is one cup mayonnaise and a half cup of sour cream. Options include dried herbs, fresh dill, freshly ground black pepper and onion and garlic powder. Thin with a little vinegar for salads or leave as is for a quick party dip. This is easily converted by adding bleu cheese.
Two reasons to avoid bottled salad dressing: Expense and fat-calorie load.
Two reasons to make your own: It’s easy and tastes better.
The vinaigrette is the base of great dressing. This is the oil and vinegar. Make it by whisking three parts olive oil with one part vinegar (red wine, rice wine, balsamic) or lemon juice. Add two tablespoons of water to emulsify.
From there, add the flavorings of your choice, and don’t be afraid to experiment. Minced green onions, garlic, mustards, fresh and dried herbs and honey are good starts.
You’ll need a dressing cruet (or a bottle with a tight lid) for this. Shake before using.
The base for creamy ranch dressing is one cup mayonnaise and a half cup of sour cream. Options include dried herbs, fresh dill, freshly ground black pepper and onion and garlic powder. Thin with a little vinegar for salads or leave as is for a quick party dip. This is easily converted by adding bleu cheese.
