Looking for a creamy salad dressing you can make quickly and with minimal effort? Find yourself a mason jar and get shaking.
Ingredients:
- 1/2 cup extra virgin olive oil
- 1/2 cup vinegar (balsamic, white wine, champagne, or apple cider)
- 4 Tab mayonnaise (conventional or vegan)
- 4 Tab Dijon, brown, or whole grain mustard
- 3 Tab maple syrup or honey
- 1 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
Directions:
- Combine all the ingredients in a jar and close tightly with a lid.
- Shake vigorously until the mayo is dissolved, and a creamy, homogenous dressing forms.
- Alternatively, combine the ingredients in a bowl and whisk to incorporate.
- Store in the fridge.
- Use within 4 weeks.
Makes: 1 ½ cup
Source: The New Baguette
Add garlic if you wish. Start with 1 medium clove and work your way up if you want more garlicky flavor. I recommend grating the clove on a microplane, or crushing it in a garlic press, for even distribution.
DIY salad dressing in a jar is nothing short of a game-changer for – fine, I’ll admit it – dressing snobs like me. You basically put all the ingredients in a jar and shake them up. Forget the nervous whisking, the separation of oil and vinegar, and the dirtying of utensils in order to make a basic dressing. Once you try this mayo-based technique, you’ll never go back.
Key Ingredients + Substitutions
Extra Virgin Olive Oil: The flavor of whatever oil you use will come through in the dressing. Use the best quality you can get your hands on.
Vinegar: You can use balsamic or any other mild vinegar, like white wine, champagne, or apple cider. I’m not a huge fan of distilled white vinegar here since it can be overpowering.
Mayo: Makes this dairy-free dressing creamy and helps it emulsify (i.e. it prevents separation of oil and vinegar).
Mustard: Use brown, Dijon, or whole grain mustard.
Maple Syrup: My go-to sweetener for sauces. You can sub with honey.