Its a story we can all relate to… the caterer/restaurant/whomever forgot to include the side of the salad dressing. Rather then call them in a pinch to hurry back with some salad dressing pronto, reach into your standard stock and fridge bag and be ready to whip up your own bomb*ss salad dressing that is UNIVERSAL! Seriously you can put this salad dressing on anything!
One thing that is going to be unique here about this “recipe” is that I will list ingredients, but not quantify them.
One of the greatest gifts you can give yourself is the opportunity to train your palette. It’s the most useful tool you can bring into any culinary situation when you are preparing food.
Try to gauge and identify what your tongue is craving in the taste, is it acidity? Is it salt? Is it too sweet? Too bitter? Work from there and adjust accordingly.
- Balsamic Vinegar
- Olive Oil ( I like this garlic one but any works!)
- Dijon Mustard ( I use my mini Le Must ones!)
- Fresh Lemon Juice
- Salt & Pepper
- Start with olive oil and add a few “glugs” into a cup, then add about a 2 second pour of balsamic vinegar ( see? wasnt kidding about not including accurate measurements! This is also why I am not a great baker haha!), add a knick’s worth of mustard and season accordingly with a pinch of salt and pepper
- Using a whisk, or even better, your handheld frother, begin emulsifying your dressing until it is one cohesive liquid with no separation. Take a spoon and taste, see what it needs and move forward.
Sometimes, I ditch the caterer’s salad dressing all together and just use this one!
Passengers LOVE IT!
The one tool that makes this emulisification so easy and is to use your handheld milk frother.
( I know, milk frother? For Salad Dressing?!)
Just trust me, it emulsifies the vinegar and oil so seamlessly and the dijon helps as a binding agent between the two!
Did you happen to see I also used my gorgeous Le Must Dijon Mustard, due to not having a ton of storage on the aircraft, I love that I can use this product for both salad dressing and yet they are still so premium and artisanal that I can serve to passengers. I sat down with the CEO/FOUNDER of Le Must, Moshe Cohen, read the the interview here!