Never Buy Bottled Salad Dressing Again
November 28, 2011, By James Meyers 0 comments
Salad dressing can be one of the most versatile ingredients in your kitchen. It's good for dressing salads, of course, and also for jazzing up sandwiches, as well as for flavoring pasta and marinating meats.
The average grocery store offers lots of bottled options, but these premade dressing can be filled with preservatives, sweeteners and artificial ingredients that can leave a bad taste in your mouth. Mastering a few basic salad dressings will give you the basis for revving up all of your favorite recipes with creative and delicious taste combinations.
Most salad dressings are based on the proportion of one part acid or vinegar to three parts oil combined with herbs or spices, and whisked or blended to create an emulsion. Once you’ve mastered these basics, variations are only limited by your imagination.
The Vinaigrette
Let's begin with the classic vinaigrette, which will provide you with a versatile foundation for many of the dishes you already prepare.
Ingredients:
- ¼ cup vinegar (apple cider vinegar is a nice medium-acidic vinegar)
- ¾ cup of mild oil, such as vegetable or canola.
- A pinch of salt and pepper
- 1 tablespoon Dijon mustard
Wisk until well combined. Serve immediately.
To create a dipping sauce for bread, eliminate the mustard and switch the oil and vinegar with olive oil and balsamic vinegar. For a perfect chicken marinade, add a squeeze of lemon juice, minced garlic and dried herbs. Pour over raw chicken breast and refrigerate for an hour before cooking.
NEXT: Creamy Dressings
