I would like to bottle my homemade dressing. The main ingredients are olive oil, balsamic vinegar, honey, lemon and dijon mustard. Once it is bottled, is there
I have had this amazing pesto vinaigrette at a local restaurant recently, and I have been trying recreate it in my home quickly and easily. I know the best way
I am not proficient in cooking but I have one question which I am not able to figure out. I have read on internet some oils should be used for dressing, other
Its a sauce that contains lettuce and vinegar to eat with roast dinner and can be eaten with chips and cold meat in Newcastle, UK.
I recently purchased a cream based salad dressing and it is VERY sweet with an aftertaste, what can I add to make make it more savory and just make it taste bet
I have a recipe for a homemade salad dressing, with the following ingredients: 1 teaspoon salt 1/2 teaspoon paprika 1 tablespoon dry mustard 2 teaspoons celery
My weekday vinaigrette recipe goes something like: 1 part olive oil 1.5-2 parts seasoned rice vinegar dollop of Dijon mustard put into sealed container, shake,
So every time I make a salad dressing, I can't help but rely on mustard (or sometimes mayonnaise) to emulsify the mixture. However, oftentimes, I don't want mu
I use the dry mix in a ranch chicken recipe. I would like to make my own version from scratch. How would I go about trying to duplicate there recipe so to speak
When I prepare vinaigrette, I always use the same basic technique: first the vinegar (or another acid liquid like lemon juice), some salt, a spoonful of Dijon m
When I have been to the South Carolina, US, I fell in love with the popular american Ranch dressing. As an foreigner, I do not know much about this dressing, it
Started a new job and walked in to some vinaigrettes that are 2-4 weeks old, some of which contain raw egg. Obviously, I'm a little concerned. How long can a vi
How long can I keep salad dressings that I made? Since this is probably affected by what it's made up of, let's say we're talking about different salad dressin
I was making a vinaigrette to marinate some tomatoes, and it congealed to the consistency of a pudding. It is the first time I have tried this recipe. I whisk
Most recipes call for minced shallot in a basic vinegarette. However, whenever I use it, the taste of shallot overpowers everything else in the dressing, leavi
How do I choose to avoid brown stringy fibres in avocado? The brown stringy fibres in avocado taste not good and looks not good when there are brown stringy fi
I am trying to make a recipe like this one, Crock Pot Creamy Ranch Chicken, but I do not have dry ranch dressing. Will it still work if I use ranch dressing fr
I found a recipe online for Ranch dressing that uses mayonnaise, sour cream, and buttermilk. The ratio of these ingredients are to my like (tastes good enough).
I made vinaigrette which is composed of red wine vinegar, olive oil, salt, and sugar. Does this need to be refrigerated, or is it safe to leav
I try to maintain a low fat low sodium diet. I have a homemade salad dressing that I like and is light on oil: 1/2 cup balsamic vinegar juice from 1 lemon 1