Even people who love to cook rarely make their own condiments. Homemade catsup and mayo are amazing, but who has time to make them every time you make a burger or sandwich (especially if you’re wheat free like I am and begin the sandwich making process by baking your own bread)? Salad dressing, on the other hand is something I firmly believe in making myself. Premade dressings are either cheap and full of added sugar, or pricey and kind of gross. A homemade dressing comes together in minutes and is easy to make in very small batches. You can store it for a few days if needed, but one of the best thing about homemade vinaigrettes is that you don’t have to commit to a huge bottle. You can choose a new adventure for every salad. The recipe below makes 2 servings and is easily doubled, or quadrupled if you’re feeding a crowd. Today I chose lemon juice, fresh basil, and mustard. Try it out, and let me know what your favorite flavors are!
CHOOSE YOUR OWN ADVENTURE VINAIGRETTE
(Lemon, mustard and basil pictured above)
Makes 2 servings
3 Tbsp. Oil (Olive, Sesame, Avocado, or Melted Coconut Oil)
1 Tbsp. strong acid (Red Wine, White Wine, Cider, or Sherry Vinegar) OR
2 Tbsp. mild acid (Lemon, Lime or Grapefruit Juice, Rice Wine or Balsamic Vinegar
1 binder (1 clove smashed garlic, 1 Tbsp. tomato paste, 1 egg yolk, 1 Tbsp. cream)
1 tsp. solid flavorings (shallot, fresh herbs, lemon or lime zest, olives, capers) AND/OR
1 Tbsp. liquid flavorings (honey, pureed fresh tomato, orange juice, cranberry juice)
Salt and Pepper to taste
Mix all ingredients thoroughly with a whisk until combined. Add a tsp. of water to thin if desired. Serve immediately over your favorite salad, seafood, or roasted vegetable.