As far as holiday gifts are concerned, I believe homemade foods are the only way to go. They are economical, from the heart and fun to enjoy together. I give a jar of basic tangy vinaigrette every year, to the delight and impress of many friends. Little do they know how easy it is to assemble. I usually have everything on hand to whip up a few jars!
Making vinaigrette was my first job in the kitchen, as my parents prepared weekday dinners. It's such a simple and delicious task, I wonder why so many people buy it already made. Not only are the grocery store dressings expensive, they are often filled with additives and chemicals. If you have a spare moment, you can assemble a nice dressing yourself. The basics are olive oil, vinegar, salt and pepper, and whatever other ingredients look fresh and spark your interest— fresh herbs, honey, garlic, chilies, lime juice, diced shallots, soy sauce, and mayonnaise will all add flavor and dimension to your dressings.
My favorite vinaigrette is very simple. It's elegant and has a French bistro flair. It also makes a nice marinade for tofu. It's flavor is bright and tangy, I use more vinegar than most recipes call for, everyone I've served or given it to has enjoyed it.
To Assemble as Gifts, You'll Need:
• spice jars or small condiment jars, cleaned and dried
• parchment paper, cut into circles slightly larger than your jar lids
• twine for tying the paper to the jar
Homemade Vinaigrette
makes about 2 cups, enough for about 4 small jars
1 cup apple cider vinegar
1 cup olive oil
5 cloves garlic, minced
2 heaping tablespoons Dijon mustart
2 teaspoons honey
1 tsp salt
2 tsp pepper
Whisk all ingredients in a large bowl until dressing is emulsified. Pour through a funnel into small jars. Wrap with a circle of parchment paper and twine. Refrigerate.
Related: Summer Recipe: Honey Pepper Vinaigrette
(Images: Leela Cyd Ross)
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Great gift idea!
I've been considering doing this as a Christmas gift since I practically have no budget for gifts this year. I make all my dressings at home, but I usually just make enough for two servings of salad per person. How long would a vinaigrette last bottled in a jar? I'm just worried about an expiration date. Should I add a date to a label?
Your packaging is simple yet beautiful by the way.
I use a very similar recipe, but superfinely minced shallot and crumbled feta. So good!
Sounds delicious, but I've heard you are not supposed to preserve garlic in olive oil...risk of botulism. Maybe the vinegar is acidic enough to kill the bacteria?
This sounds great and so simple to make!
Anita83 - I make a large batch of lemon-garlic dressing for my family and I keep it about a week in the refrigerator. I have never had any problems keeping for at least a week and most people are going to use up fresh dressing much faster than store-bought dressing.
I love the idea of making homemade goodies for my family. I'm thinking I'd like to do a little gift basket with some assorted things, does anyone else have ideas of food that makes great gifts (and/or that people wouldn't likely make for themselves) ?
Why do you have to wisk in the oil so slowly?
whisk. sorry
mdanger - i'm giving scented sugars this year, i've already made up six jars of vanilla sugar. I just filled with white sugar, split a vanilla bean and arranged it close to the glass so it looked pretty, closed it up tight and tied a pretty Christmas ribbon around the top!
want to try this asap so i can get it right for my gift-receivers! love the simple packaging too.
the whole 'whisking slowly' thing that most vinaigrette recipes call for is to emulsify the oil with the other ingredients. I've always found this extra step to be unnecessary -- I just whisk quickly, all ingredients in, with great results.
Really? Why not give a half gallon of milk if our gifts are to become so ordinary.
I'm wondering how well this would ship? It would be a great present to send to far away relatives (or, rather, a great addition to the edible gifts I'm already planning on sending), but I'm afraid it would spill or explode and soak everything in salad dressing...
You can preserve vinaigrette pretty easily. This recipe is for Blueberry Vinaigrette, but the canning directions work for any type.
http://www.pickyourown.org/blueberry_viniagrette.php
Honestly, allisen1, with the way the economy is, I'd be happy with a half gallon of milk. Happier still with homemade vinagrette.
Honestly, allisen1, I think you missed the point...any gift given from the heart and made with your own hands is a treasure to the recipient. I know that is how my friends feel. They love receive my homemade applesauce of all things (and request it, if they get a chance!). Ordinary is an attitude.
Homemade vinaigrette is my favorite and I love tasting what my friends make. I would love a gift of this!
I make mine in a jar with a tight fitting lid and shake it instead of whisking. I let it warm to room temp and shake again before serving. If I happen to put it in a jar with a not so tight fitting lid, I wrap the lid with a paper towel or dish cloth that won't be ruined by oil and shake away.
I don't use fresh garlic in my vinaigrettes because it can spoil. I use dried herbs so I don't have to worry about an absolute use by date. I'm afraid I would lose track of that even in my own kitchen.
Jan