Whereas store-bought salad dressing is an simple comfort, it is also a frequent salad-killer—there’s simply no evaluating a bottled French dressing to a great, fundamental selfmade one. To save lots of myself the effort of getting to whip up dressing after I’m hungry, I all the time maintain a batch of my favourite lemon vinaigrette readily available. However I additionally go one step additional and maintain it in a squeeze bottle, able to go.
It’s not simply any squeeze bottle, although: It’s one which I label with a marker to point how a lot oil and acid I ought to add. This protects me from having to drag up a recipe and soiled measuring cups; after I’m able to make a brand new batch every week, all I’ve to do is wash and dry the bottle, use the markings on the it to measure out a brand new batch of French dressing, then shake all of it collectively.
Critical Eats / Yasmine Maggio
Marking one in all these labeled squeeze bottles is a fast and straightforward two-minute trick that may prevent time every week. For a simple vinaigrette, you’ll wish to use three components oil to at least one half vinegar. To correctly mark the bottle, first measure your vinegar and add it to the squeeze bottle, utilizing a everlasting marker to attract a line on the surface of the bottle on the prime of the vinegar degree. Subsequent, with the vinegar nonetheless within the bottle, measure and add the oil, marking the oil degree as properly. It is useful to do the vinegar first after which the oil, as a result of that is how they settle on account of their differing densities.
If wanted, you’ll be able to scribble salt, pepper, and mustard on the backside as a reminder so as to add them, however since their portions are so small, there isn’t any solution to mark their complete quantity on the bottle the best way you’d with vinegar and oil. When you fill the bottle with the oil, vinegar, salt, pepper, and mustard, simply shake it to mix all the pieces.
Whereas this can be a baseline recipe for French dressing, you’ll be able to swap a few of the elements to your liking. (Too little mustard, although, might end in a dressing that received’t emulsify as properly.) Experiment with oils like avocado, olive, or grapeseed, and vinegars like balsamic, sherry, white wine, or apple cider. You’ll be able to add seasonings like dried oregano to present your French dressing Italian aptitude, in addition to aromatics like very finely minced shallots and garlic. (When you’re together with these chunkier elements, ensure the tip of your squeeze bottle is massive sufficient for them to return out of, snipping off the highest with a pair of scissors to enlarge it.)
Additionally observe that including elements like garlic to the French dressing considerably reduces its shelf life, taking it from roughly shelf-stable even at room temperature right down to just a few days within the fridge. That is as a result of garlic can produce botulism toxins when saved in oil, whether or not refrigerated or not.
Critical Eats / Yasmine Maggio
When you’re not a fan of plastic, this may even work on a glass jar, however you’ll wish to use an oil-based paint marker as a substitute of a everlasting marker. (Glass is a non-porous floor, making it troublesome for Sharpie ink to stick to.) In my expertise, a everlasting marker stays on plastic bottles however a paint marker adheres higher to the glass jar—however both manner, you’ll wish to wash every by hand so the markings don’t fade. If fading does happen, you’ll be able to all the time reapply the markings.
As soon as assembled within the marked bottle, the French dressing could be refrigerated for weeks and weeks if it solely comprises vinegar, oil, mustard, salt, and pepper, however just a few days if it comprises garlic and different botulism-prone elements. It makes meal prep a breeze—and can guarantee your salads usually are not simply good however spectacular.
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