When it comes to salad dressings, there are days where we create a perfect emulsion, delicately whisking in olive oil drop by drop. But most days, we reach for an empty jam jar.
Just like Mom did, we take a clean, empty jar and add a dollop of mustard, some red wine vinegar, and a healthy glug of olive oil, screw on the (tight-fitting) lid, and then shake it till we make it. About a minute or less of rigorous shaking generally yields a smooth and rich dressing.
It couldn't be easier, and thanks to the mustard, it's creamy and stable. As a bonus, any leftovers are conveniently ready to be stored for the next salad.
It doesn't have to be red wine vinegar, of course. You can use any type of acid, like lemon juice or another type of vinegar. And it doesn't even have to be mustard -- though you do need an emulsifying agent to help incorporate the oil. Mom used to make a French dressing by combining equal parts of ketchup, vinegar, and oil in a jar, along with pinches of salt and cayenne pepper. We make another dressing that's just tahini, oil, and lemon juice, shaken in a jar. And of course, you can add any herbs or seasonings that you'd like.
Perhaps this "method" holds a special place in this writer's heart, as doing the shaking was one of the first ways she got to be "helpful" in the kitchen. Mom was a smart cookie, after all. She got her salad dressing made, and used up some endless kid energy in the process.
Related: Recipe: Raspberry Vinaigrette
(Image: Nina Callaway)
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That's my method 99% of the time. It is an especially convenient way to use up the last bit of marmalade in the jar before putting it in the wash. Mix the vinegar, oil, mustard, s and p into the jar with the final bits of marmalade and you have a great, slightly sweet citrus vinaigrette.
that's the way i do it, too! i love the bonne maman jam jars for this purpose.
this now holds a special place in my heart because it is how my girlfriend makes dressing. and now that i'm hooked on this easy method i'll never need to buy dressing again!
I let my little girl do this at dinner time to "help". It works very well, and it also ensures she will eat her salad!
I can't imagine making dressing any other way
How about posting some vinagrette recipes? I usually buy most of my dressings and would like to have these recipes on hand. Thanks!
I use an old pesto jar for this purpose; it holds just enough dressing for 2!
Here's the dressing I use for Frisee aux lardons (adapted from Orangette):
2 Tbsp. olive oil
1 Tbsp. whole milk (or 2% if it's all I have)
1 Tbsp. lemon juice
1/2 tsp. Dijon mustard (I use Temeraire - with the whole grains)
About 1/8 tsp. minced garlic
Dash of salt/pepper
Drizzle of rendered bacon fat from the pan
Yum! (With apologies to my arteries for the bacon fat!)
Oh - forgot to mention! Sometimes I warm it up just a bit before drizzling it on the salad.
s and the r, that is a fantastic idea! thanks for passing that along!
Great way to use up any "last drops" of condiments in a jar, like the marmalade suggestion - think mustard bottle or jar, peanut butter jar, even the olive oil or vinegar bottle. Yum!
I was inspired by this the other day and it was delicious! Heaping spoonful of dijon mustard, some (cos i have no idea how much) red wine vinegar, and a lot of olive oil. Damn was that good, over my spinach salad... Was a hit with the b.f. too.
wouldn't do it any other way!!
The mustard-as-emulsifier is a myth. Left to sit, this sort of dressing will separate in a heartbeat.
The Cook's Illustrated people tested this theory. The solution they came up with is simple and works like a charm: Add just a dab -- like 1/4 to 1/2 tsp. -- of mayo to your other ingredients.
I use this method, too. And it stays emulsified in the fridge for use the next night, too, despite what Cook's (takes lots of the fun out of it) Illustrated tests. Sorry if that sounded snarky, I don't intend that :)
Great idea to have the kids help. Mine are at the age to help out in the kitchen & I like to have new ideas for them.
My go-to salad dressing, based on the Veganomicon version:
3T maple syrup
2T apple cider vinegar
2T mustard
3T walnut oil
1/2t mustard powder
salt/pepper to taste
I make this in a screw-top jar and shake it like mad. Probably 80% of my salads are dressed with this.
This is my go to method...and any yummy nut butter works well.
Yup, I make all my dressings in glass jars. One day, I discovered that the glass jars my favorite natural peanut butter comes in is just the right size to fit my immersion blender. So I put the ingredients in the jar, stick in the immersion blender, whizzzzzzz everything to the perfect texture, write contents and date on the jar (hey presto, permanent markers write on glass! and wash off with a soapy sponge!), screw on the lid, and pop it all in the fridge. So convenient!