How to Make a Salad Dressing
One of the most popular types of salad dressing, particularly for families with eclectic tastes, is the always agreed upon Vinaigrette Dressing. One additional pleasing feature is the ease with which you can make your own delicious vinaigrette dressing. You will need salt, pepper, vinegar, and oil. These four ingredients compose the essence of vinaigrette. The secret of holding everything together is the great emulsifier, mustard. Amazing as it sounds, the ever-popular taste on hotdogs has the ability to bind certain ingredients and bring forward the best of each one.
The only boundaries to a chef’s recipes are imagination and the tastes of the recipients. When you want your dressing to be a success, only add ingredients that the guests, including family, will eat. Never encourage someone to “just taste it” after being asked what is in it. Suspicion tampers with the sampling and you want the test guest to be receptive and excited about being the first to sample your recipe. Use quality ingredients to make your dressing. This is not the time to skimp. One thing you will discover is that you will only use a small portion of certain bottled items when making dressing. Read the shelf and/or refrigerator life instructions carefully to be certain the opened containers are stored properly for longevity and flavor. Research different brands on the internet and compare ingredients, processing and nutritional information. The opportunity to make the best vinaigrette dressing ever is in your hands.
As mentioned earlier, there are four required ingredients in vinaigrette dressing, vinegar, oil, pepper and salt, and one kicker, the mustard. Changing the flavor and brand of the mustard boldly or discreetly changes the color and taste of the dressing. French’s yellow mustard and Grey Poupon Dijon mustard are excellent choices to add to vinaigrette and your own favorite mustard is an excellent ingredient to try. Use this recipe for Delicious Vinaigrette Dressing to get started in the fun of how to make a salad dressing.
- ¼ cup vinegar
- 1 tablespoon mustard
- ⅛ teaspoon pepper, freshly ground if available
- ⅛ teaspoon salt
- ¾ cup olive oil
- Use a small glass jar with at least a 10-ounce capacity and a screw-on lid to make the dressing. Add the mustard, salt, pepper, and vinegar to the jar. Cover and shake until blended. Add a third of the oil, cover and shake. Add another third, cover, and shake again. Finally, add the remaining oil, cover and shake to finish combing. Adding the oil gradually helps the mixture stat combined, although you should shake the mixture before use.
- Screw on the jar lid and refrigerate. The dressing will keep for up to 3 weeks. If you want to add fresh herbs, mix them with a portion of the dressing in a separate jar, cover, and use within 2 to 3 days. Shake the dressing before using.
- Again, the key to success is quality, likeable ingredients. Think of different ingredients that you want to add for variety. Take just enough dressing for the salad you are thinking of from the jar and put it into a smaller glass jar with a cover. For one variety, add peeled, sliced, and diced cucumber. For another, add chopped pecans and fresh raspberries. Allow the dressing to blend for several hours before using.
A great vinaigrette is a boon to any type of salad, whether you are dressing a bean salad, a pasta salad, or simply a composition of all your favorite raw veggies served on a bed of greens. Our vinaigrette recipe is made with oil and vinegar, which are vinaigrette staples, along with some mustard for flavor, and a little salt and black pepper to finish it off. Offering just the right amount of piquancy, this vinaigrette recipe makes enough for 7 large salads, and it keeps in an airtight container for quite a while. Just give it a shake before using if the ingredients separate.
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