Awhile back a friend asked me if I'd like an almost-full bottle of salad dressing that she decided she didn't like. I declined because I make my own. I haven't bought salad dressing at a store in years. Homemade dressing not only tastes better than the store-bought stuff, it's also better for you because it isn't loaded with artificial ingredients, such as soy lecithin, high-fructose corn syrup, preservatives, and artificial coloring. Also, because you make it in small amounts only when you need it, you never have to contemplate a row of half-empty salad dressing bottles with crusty gunk around the caps taking up valuable real estate in your fridge.
So, to make your own dressing, you really need just 3 ingredients: an oil, an acid, and seasoning. My standard go-to dressing is one with olive oil, balsamic vinegar, and basil, but the choices are almost endless and entirely up to you. For the oil, you can use olive, canola, safflower, walnut, grapeseed--whatever you like. For the acid, any type of vinegar (except that distilled white vinegar--that's for cleaning your sink) will do. I also love using citrus juices, including lemon, lime, orange, and grapefruit, to make salad dressing.
Every cookbook I own calls for different ratios of oil to vinegar when making dressing. Some say use half and half, others call for 2 parts oil to 1 part vinegar, and so forth. I would suggest starting with half and half, mix it up, taste it, and decide where to go from there. If the acid makes your eyes water, add more oil. If all you taste is oil, add more acid. As always, the most important tool you have in the kitchen is your own tongue. Keep mixing and tasting until YOU like it.
For the seasoning, use your favorite herb or spices. Obviously, fresh herbs are better, but dried are fine if you don't have fresh ones on hand. The ones I turn to the most often are basil, tarragon, thyme, and oregano. You can also add a little minced shallot or sweet onion (raw garlic is too overwhelming) to round out the flavors. Sometimes, a 1/4 teaspoon of sugar can help tame a particularly strong acid. Finally, don't forget the salt and pepper. Commercial dressings are loaded with sodium, and if that's what you're used to, you may have to add quite a bit of salt to your dressing. Again, just keep tasting until you like it.
If it bothers you that the oil and acid separate, then mix in a little Dijon mustard. It will help emulsify the dressing and add a little heat. I usually put it in mine because I like it to be a little spicy. If you like creamy ranch-style dressings, you can substitute plain yogurt for part of the oil. Don't be afraid to experiment. Chances are that whatever you concoct, it will still be better than anything you could have bought at the store.
So, to make your own dressing, you really need just 3 ingredients: an oil, an acid, and seasoning. My standard go-to dressing is one with olive oil, balsamic vinegar, and basil, but the choices are almost endless and entirely up to you. For the oil, you can use olive, canola, safflower, walnut, grapeseed--whatever you like. For the acid, any type of vinegar (except that distilled white vinegar--that's for cleaning your sink) will do. I also love using citrus juices, including lemon, lime, orange, and grapefruit, to make salad dressing.
Every cookbook I own calls for different ratios of oil to vinegar when making dressing. Some say use half and half, others call for 2 parts oil to 1 part vinegar, and so forth. I would suggest starting with half and half, mix it up, taste it, and decide where to go from there. If the acid makes your eyes water, add more oil. If all you taste is oil, add more acid. As always, the most important tool you have in the kitchen is your own tongue. Keep mixing and tasting until YOU like it.
For the seasoning, use your favorite herb or spices. Obviously, fresh herbs are better, but dried are fine if you don't have fresh ones on hand. The ones I turn to the most often are basil, tarragon, thyme, and oregano. You can also add a little minced shallot or sweet onion (raw garlic is too overwhelming) to round out the flavors. Sometimes, a 1/4 teaspoon of sugar can help tame a particularly strong acid. Finally, don't forget the salt and pepper. Commercial dressings are loaded with sodium, and if that's what you're used to, you may have to add quite a bit of salt to your dressing. Again, just keep tasting until you like it.
If it bothers you that the oil and acid separate, then mix in a little Dijon mustard. It will help emulsify the dressing and add a little heat. I usually put it in mine because I like it to be a little spicy. If you like creamy ranch-style dressings, you can substitute plain yogurt for part of the oil. Don't be afraid to experiment. Chances are that whatever you concoct, it will still be better than anything you could have bought at the store.
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