Prepare a Salad Dressing From a Nearly Empty Mayonnaise Can
When it comes to making dressings at home, vinaigrette is usually the most affordable option. All they need is a little off-precision measurement, common kitchen ingredients, and a little shaking (preferably in a jar). But by substituting or adding a little mayonnaise to your salad oil, you can have a creamy, dreamy salad dressing in minutes. Incidentally, the “last bite” stuck to the sides of the mayonnaise jar is usually the ideal amount.
Just like we clean the jam and honey bear jars , all you have to do is add the ingredients to a nearly empty vessel, shake, shake, shake and pour. Given that “last bite” is not a very standard measurement, I always add less vinegar than I think I need to start with, then taste and adjust to get the flavor and viscosity I want. As far as herbs and other flavors go, this is pretty much a situation where you choose your own adventure, although I like to add a dash of MSG to add ranch flavor. To make your super-fast, creamy dressing, you will need:
- Almost empty jar of mayonnaise
- 2 teaspoons – 1 tablespoon sherry or champagne vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon or rock mustard
- A few pinches of fresh chopped herbs
- A pinch of MSG (optional)
- A pinch of salt
- Pepper to taste
Add two teaspoons of your desired vinegar and all other ingredients to the jar. Shake until everything is completely emulsified. If the dressing is too thick, add another teaspoon of vinegar. If it’s too runny, add a little oil. Taste and change the seasonings as needed, shake again and serve over a pile of herbs (or on a wedge of iceberg).