Salad Dressing(s)

[INTJohn]

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Good foundation... plus a squeeze of mustard as an emulsifier to reduce separation.
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View attachment 36966
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Most mustard doesn’t “need” to be refrigerated but it won’t taste as intense as if you had.

Just pick up a few packets at a burger place. Lol!!! Not too life changing!

Stoneground mustard is a good stuff, can be eaten with anything. I used to not refrigerate rhe jars and never had issues

Colonel Mustard…….

Men want to be him;
Women want to be with him.

 

[eDJ_]

Oil is a key part of a salad dressing. Often people wonder what oils to use to make a dressing that will work with the dressing recipe. (and the oil not overpower the flavors of the other ingredients.

Here's a list of suitable oils to use.

Avocado oil (virgin) has a pronounced flavor
Sesame oil has a pronounced flavor
Extra Virgin Olive oil has a pronounced flavor

Neutral flavor oils

Safflower oil
Lite Refined Olive oil
Canola oil
Grapeseed oil
Flaxseed oil

It is best to use fairly fresh oil when making a salad dressing

 

[regis101]

I’ve been hooked on Newmans Family Recipe Italian from the start. yummy.

 

[eDJ_]

If you want to try making this home style Italian vinaigrette dressing recipe it would compare to Paul Newman Italian dressing. It's like a dump recipe.


If you are on the road full time it may be more practical to just buy bottled dressings instead of having a large collection of herbs & spices. Or make this when at home before going on the road.

This is the mix recipe. Use generous 1/4 tsp measures and grind this lightly in a blender.

The Mix

1 tsp parsley flakes
1 tsp dried oregano
1 tsp garlic powder
1 tsp onion powder
1/4 tsp lemon pepper
1/4 teaspoon basil flakes
1/4 teaspoon thyme flakes
1/4 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoon celery salt or celery seeds or celery flakes
1/4 teaspoon granulated sugar
1/4 teaspoon salt
1/4 teaspoon dried onion flakes

In a glass jar with lid (10 to 14 oz size)

Add:

1/2 Cup Extra Virgin Olive Oil
1/4 Cup Vinegar
3 TB water
The mix above
Shake vigorously for a minute before serving on salad


If you want a Zesty Italian dressing use 2 TB lemon juice and 2 tsp water and 1 tsp dijon mustard in place of the 3 TB water.

 

[INTJohn]

This is for all of the mustard emulsifier lovers who gave me such powerfully important information on the best chemical salad dressing solution regarding my fallible and imperfect olive oil vinaigrette dressing concoction……..


A mini 8oz bottle of mustard for the paltry sum of 64 cents!!! Ok maybe I’ll splurge on it the next time I get to Walmart and hope I can find a place to keep it.

Hugs & Kisses
bch bum jon b movin on

 

[Sky King]

We signed up for Walmart+ $49 on sale & it's great! Saves a 20 mile round trip & the time driving & shopping. It includes a streaming channel

 

[INTJohn]

Ok I gave into peer pressure advise and broke down spending the 64 cents for the emulsifier known as yellow mustard.

Had a helluva time rearranging my entire food pantry to accommodate this massive but necessary food item.

worship me
bch bum jonny

 

[bullfrog !]

View attachment 37160
Ok I gave into peer pressure advise and broke down spending the 64 cents for the emulsifier known as yellow mustard.

Had a helluva time rearranging my entire food pantry to accommodate this massive but necessary food item.

worship me
bch bum jonny

lol!!! I would have stopped by a fast food place and picked up some free packets!

 

[vanbrat]

But now you can add corn dogs too

 

[eDJ_]

Just a note on Mustard as a FYI

Mustard is quite often used as a condiment. Meaning it is applied to a finished food like a "corn dog" or "hot dog".

But it is also classified as a sauce too. There are 5 "Mother Sauces" and one class (with several sub sets) is known as "Bechamel". (developed in the 19th century by French Chef Aguste Escoffier.

That yellow mustard when used as a sauce (when food is cooked with it) is of the "Bechamel" sub set "Brassicaceae".

What are the 5 mother sauces ? béchamel, velouté, espagnole, hollandaise, and tomato

The 5 French Mother Sauces Explained


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[vanbrat]

I like honey mustard sauce...

 

[LargeMarge]

...Safflower oil
Lite Refined Olive oil
Canola oil
Grapeseed oil
Flaxseed oil...

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a)
Seed oils are inflammatory.
I immediately feel aches in my knees and wrists.
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A 'lite' oil is cut with inferior rubbish.
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99.999% of rape oil, marketed as 'canola', is GMO bio-engineered to tolerate Roundup™ glyphosate and petroleum-based fertilizers and pesticides.
You may discover your hair turning green, metal objects suddenly appearing in perforations in your nostrils, and a weird preference for voting.
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b)
On my rare salads, I like raisins and sardines.
I dice an apple and smoked salmon.
Plenty of healthy oils with an organic avocado.
I am also known to chuck the whole thing in the blender with organic MCT (coconut oil with the essential lauric acid removed (so it is permanently fluid)), and drink it.
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An aside:
TheAmericanHeartFoundation© -- a wholly-owned subsidiary of Pfizer Industries -- recommend using 'healthier oils', such as their newest laboratory creation...'olestra'
Disclaimer:
* Used as intended, 'olestra' may cause inverted eyeballs, an excess of fingers sprouting from your forehead, loosey-goosey stools, and unusual urges.
See your doctor if symptoms persist, but whatever you do, "Keep Eating 'Olestra'!".