A quick salad dressing, better than the restaurant kind, with a practically unlimited shelf life.
A quick salad dressing, better than the restaurant kind, with a practically unlimited shelf life. Ingredients: 3 parts good quality olive oil, 1 part vinegar (white wine, red wine, or apple cider), 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup (optional, for a touch of sweetness), 1 small clove of garlic, finely chopped (optional), salt and pepper to taste.
Preparation:
Vinegar and Mustard: In a bowl or glass jar, combine the vinegar and Dijon mustard.
Slowly whisk, adding olive oil: While whisking, slowly add the olive oil to ensure the ingredients are well emulsified.
Add sweetener and spices: Add honey or maple syrup, chopped garlic (optional), salt, and pepper, and mix well.
Seasoning: Adjust the dressing to taste and add extra seasonings if desired.
Storage Instructions:
Cleanliness: Use clean utensils and containers for preparing and storing the dressing. Contaminants can shorten its shelf life.
Storage: Store the dressing in a tightly sealed glass container in the refrigerator. The airtight packaging protects the dressing from oxidation and spoilage.
Olive Oil and Vinegar: Because olive oil and vinegar have natural preservative properties, the dressing will stay fresh longer. However, it should be stored in the refrigerator.
Garlic: When using garlic, it’s important to remember that fresh garlic in olive oil can cause botulism. To avoid this, the dressing should be used within a week or the garlic should be omitted entirely.
Shake: Shake the dressing well before each use, as the ingredients may separate over time.
Variations: Herbs: Add fresh or dried herbs, such as basil, oregano, or thyme.
Citrus fruits: Instead of vinegar, you can use lemon or lime juice.
Balsamic: For a sweeter taste, you can use balsamic vinegar.
