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Products, Recipes & Trends In Specialty Foods
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Make creamy salad dressing by adding a
bit of cream to basic vinaigrette. Photo
courtesy Wisconsin Milk Marketing Board.
We’re always surprised that so many folks who cook their meals buy bottled dressing for the salad. Bottled dressing is expensive, and it’s so easy to make your own.
When we ask people why they just don’t whisk together 1 tablespoon of vinegar and 4 tablespoons olive oil, one often-heard response is that the family prefers creamy dressing.
Done! Just whisk together 1/2 part cream. It that’s not creamy enough, add more cream.
And don’t forget to season your vinaigrette with a pinch of salt and pepper, for starters. For more flavors, add:
A pinch of dry mustard
A half teaspoon of Dijon mustard (or other favorite mustard)
A pinch of anchovy paste, hot chile paste, olive paste, pesto or tomato paste (we use Amore brand)
Your favorite herbs (we like minced dill, parsley and/or oregano but experiment with anything at hand, including horseradish)
Your favorite spices
Add anything else that sounds good to you. We’ve been enjoying Kalamata olive vinaigrette, adding a teaspoon of puréed Kalamata olives.
Share your tips for a creamy dressing.
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