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Homemade salad dressing recipes are so easy to make
February 7, 2010
I don’t like the taste of bottle salad dressings because I always find there is a strong artificial taste to them. I also find they often contain sugar and I try to avoid adding unnecessary sugar to my diet as much as possible.
I challenge you to read the ingredients on a bottle of store bought salad dressing and you’ll see. I think the only place I’d attempt to buy a bottle salad dressing might be Whole Foods Market.
I learned how to prepare homemade salad dressing from my Parisian-ex-husband at the very beginning of our marriage because he was quite adamant that he would NEVER-EVER-EVER eat a store bought salad dressing. Because he’s French, he always insisted on using a whisk or fork to emulsify the Dijon mustard and the oil, but I’m not the best with the whisk and just like when I have to prepare a Béchamel sauce, I’ve found a short cut to preparing the perfect homemade salad dressing.
I collect my old jam jars and put all my ingredients inside the jar and shake! It literally takes me five minutes to prepare a homemade salad dressing recipe and I know EXACTLY which ingredients are part of the mix.
There are loads and loads of homemade salad dressings on the Internet, but I did try one of my favourite recipes in December 2009 (and I’ve tried a lot) when I had to prepare a truffle risotto meal for Kick Back Kook’s weekly podcast.
>>> Here’s the White Balsamic Vinaigrette recipe:
4 tablespoons of extra virgin olive oil
1 tablespoon of white balsamic vinegar
1 teaspoon of garlic mustard (use Dijon mustard with 1 clove of garlic crushed)
¼ teaspoon of flavors and flowers sea salt (yes, coarse salt with dried flavours, you can also use coarse sea salt)
You can read the rest of the post here: Easy Truffle Risotto recipe
I’ve also found a regular balsamic vinaigrette recipe that is quite easy to prepare:
Basic Balsamic Vinaigrette recipe
3 tablespoon of balsamic vinegar
2 tablespoon extra virgin olive oil
1/2 teaspoon mustard (Dijon preferably)
1 clove garlic (pressed)
1 pinch herbes de Provence (sold in most fine gourmet shops)
A dash salt and pepper to taste
A pinch or dash of any other seasonings you like in your salad dressing. Think cumin, red chili flakes, dried onion powder, dried garlic powder or chives!
>>> Here are a few interesting food facts from BBC Food that are related to homemade salad dressings:
>>> Olive oil was almost impossible to find until the British culinary revolution
Before the British culinary revolution, olive oil could only be sourced from chemists who sold it for medicinal purposes. Now, hundreds of varieties are sold in supermarkets and specialist delis, and olive oil connoisseurs rival wine buffs for their knowledge of estates, blends and varieties.
>>> Did you know that salad dressing was invented in the 17th century?
Salad dressing became a serious subject in European food circles in the 17th century, when recipes for it were included in cookbooks devoted to salad. By the 18th century, the Chevalier d’Albignac, a French nobleman, was making his living out of dressing salads in London.
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