Pantry salad dressing diversification? : AskCulinary

I’ve started making my own salad dressings recently, but the problem I always have with salads is keeping it…ahem…fresh.

There’s only so many different veggies that I can purchase and use without huge amounts of waste or filling the fridge with half jars of beets and hearts of palm.

I’m looking to increase the dressing variety, ideally with pantry and common items and the standard “mix oil and acid and shake” or similar recipe. Can anyone help get more variety on my list? The more different the better.

My standard rotation is:

  • Creme fraiche/sour cream, lemon/lime, oo

  • Garlic/shallot, mustard, red wine vinegar, oo

  • Rice vinegar, plain oil, soy sauce, sesame oil, ginger, green onions

There’s other variations on those formulae (like Balsamic, oo, dried herbs, which is too boring for me) if I feel like them. I know I can pull up, like, a honey mustard recipe and probably have the stuff, but those aren’t the formula I’m most familiar with. If they work for you, I’d like to hear, though.

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