How to make salad dressing without a prescription

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2024-01-13 00:26

The correct dressing is an indispensable attribute of any salad. Without her, we would have had a chance to swim in a sea of fresh greens and vegetables. Multiple or minimal salad dressings need to find space on the shelf of your fridge, so prepare whisks and bowls as we're going to figure out how to make them over the counter.

The foundation

Let's start by examining the required components. The ideal base is olive oil. Slightly bitter, with a herbaceous flavor, it gently emphasizes the flavor of the ingredients without overloading the dressing. An original substitute for olive oil can be avocado oil with a light nutty flavor or flax oil with an earthy flavor. The usual refined vegetable oil, although suitable for salad dressings, manifests itself better in baking and copes with frying due to the almost complete lack of taste.

Base oils can be supplemented with a drop of oils with a much more flavorful palette, such as sesame or chili oil.

Acid

It is better to leave ordinary table vinegar for household needs, and add apple, wine or balsamic vinegar to salads. An acceptable alternative is fresh juice or juice, which will find its place in salad recipes from any corner of the world.

Sweetness

The selection of sweeteners is as wide as the selection of oils. White or brown sugar can be added to the dressing, only the crystals of both should be completely dissolved. An ideal substitute for sugar is liquid honey, but if you want to use a bright sweetener along with the oils with a pronounced taste, then give preference to maple or agave syrups.

Additives

Various additives in salads - room for imagination and a semblance of a game in which only taste buds can become your guide. Add a pinch of spices ground in a mortar to the dressing (chili flakes or maybe some coriander, fennel and cumin seeds?), Coarse thyme and rosemary leaves are ground with a pinch of salt before adding. Putting garlic in a salad dressing is too risky for others, but it is permissible to replace it with shallots or purple onions. Mustard is never superfluous: it, like egg yolk, acts as an emulsifier.

Among other things, your choice may be determined by the cuisine to which the dish belongs: some capers for dishes from the Mediterranean, miso pasta for cold Asian salads with fresh vegetables and noodles.

Preparation

The salad dressing is prepared on the basis of a 3: 1: 0.5 ratio, that is, one part vinegar (lemon juice) and ½ part sweetener should be added to three parts of oil. For more acidic dressings, you can use two parts of the acidifier. Salt and pepper remain to your taste, but keep in mind that the finished dressing should be slightly sorted out in terms of acidity, salinity and sweetness, be the very drop "too much", since the salad will make it much softer.

A teaspoon of mustard, onion and a pinch of each of the added spices are enough for a glass of dressing.

Kneading also has its own subtleties. It is necessary not only to sluggishly mix everything together, but to turn it into an emulsion that does not flow from the ingredients to the bottom of the salad bowl, but envelops them. To do this, first whisk all the selected ingredients separately, and then, continuing to work with a whisk, start pouring in the oil. You can simplify the procedure with the help of a jar, putting all the components in it, tightening the lid tightly and shaking well.