- Tarragon Vinegar
- 1 tsp lemon juice (will replace a bit of the water in the carafe measurement)
- 1/2 tsp Mayonnaise
- Olive Oil
- 1 Tablespoon Minced Fresh Parsley (from the yard)
- 1 Tablespoon Minced Fresh Oregano (from the yard)
- 1 Tablespoon Minced Fresh Basil (from the fridge, needing to be used up!)
- Minced Garlic
- salt and pepper to taste
Monday, April 26, 2010
I want to get better about using it. I think I bought it at the grocery store long ago with some Italian Dressing mix. It's difficult to see, but on the side of the carafe are marked lines: V for Vinegar, W for Water, and O for Oil. It occurred to me recently that instead of using a salad dressing packet, I can make up my own herb mixture, add the appropriate fluid amounts and shake!
This is a quick and easy way to make salad dressing at home, for when you want a simple recipe that makes less of a mess. The Green Goddess dressing I made the other week contained lots of ingredients that needed to be measured or chopped, then mixed in the blender. I filled almost half the dishwasher making that dressing (it was worth it!). This dressing is made up in it's own storage container and only requires a few measuring spoons if you use dry herbs. Today I'm experimenting with some herbs from my garden, so I'll also use a cutting board and knife. Oh, and my lemon juicer; I have a few lemons to use up.
I added a little something extra to this dressing to experiment: My grandmother taught me that you can add 1/2 teaspoon of mayonnaise to a dressing and it will act as an emulsifier, meaning it will keep the oil and vinegar from separating.
After reading a variety of recipes for inspiration, here's what I made up for this dressing: