If there’s one product to banish from your life forever, let it be store-bought salad dressing. Why rely on the bottled stuff when you can whip up your own customized version in minutes? With just a few pantry staples and a little knowhow, you can ban the bottle for good!
First, a few dressing basics:
The key to a good dressing is including a balance of flavors. This means including an acid (like vinegar or citrus juice), a fat (like olive oil), a little saltiness, and a little sweetness. Generally speaking, a 3:1 ratio of fat to acid is ideal.
Another key is achieving the right consistency. Oil and vinegar aren’t natural buddies. You need something to keep them together, aka an emulsifier, or your oil will just float to the top. Dijon mustard, mayonnaise and egg yolk are all great examples of emulsifiers. To put your emulsifier to work, you will need to thoroughly whisk or shake your dressing to get the right consistency.
Short on time? Most dressings keep well inside an airtight container in the refrigerator. Mix up a triple or quadruple batch on the weekend, and enjoy fresh, flavorful salads all week.
Now that you’re ready to toss, commit these three, easy dressings to memory for a tasty, healthy side dish any night of the week.