You know what’s the worst? Bottle salad dressings. They’re stale, boring and never, ever taste as good as you’ve imagined. Luckily, though, making your own dressings can be really easy, and the fresh taste makes it totally worth it. They may not last as long as the bottled stuff, but with fresh herbs and garlic or shallots, shelf life probably won’t matter anyway. You’ll be using it all up before it spoils (this takes about a week.)
I’ve been experimenting a lot with different recipes, for salad dressings lately, and I think I’ve found my favorite. I hope you enjoy it as much as I do!
- 2 tsp Dijon mustard
- 2 shallots, chopped
- 1 tsp salt
- 2 tsps sugar
- 1 c. basil leaves, roughly chopped
- 1/2 c. white wine vinegar
- 1 1/2 c. olive oil
1. In a food processor, pulse sugar, salt, shallot, basil and muster. Scrape sides with a spatula to even it out and pulse again. Repeat several times.
2. While the food processor is running, slowly pour in olive oil. Turn off food processor and scrape the sides again. Re-cover and blend for about 1-2 minutes.
Recipe Credit: Simply Recipes