Homemade Salad Dressing

Name: Homemade Salad Dressing
Yield: 500ml
Cuisine: British
Ingredients: Balsamic vinegar; Wine or cider vinegar (red or wite is OK); Extra virgin olive oil; Dried herbs; Good quality Mayo; Pesto

Andy Coogan @coogycook

Bristol

I can't remember when I last bought salad dressing from the. I am not bothered about flavouring and preservatives but I am bothered about sugar which is often added and the posibility that they water the stuff down. They also sell it in such tiny bottles and it only lasts a few days.
Its quick & easy to make and it tastes exactly like I want it to.

Andy Coogan @coogycook

Saved

Ingredients

500ml

Balsamic vinegar
Wine or cider vinegar (red or wite is OK)
Extra virgin olive oil
Dried herbs
Good quality Mayo
Pesto

Saved

Steps

1

I like to use and empty wine vinegar bottle for this but any old bottle will do. We were having salad dressing out of a vodka bottle a few weeks back. Today its a gin bottle 😁
2

In a half litre bottle put about a dessert spoonful of mayo and pesto. The mayo gives a nice mild flavour but it also help to mix the oil and vinegar when you shake it up. Add about a third of the bottle with the vinegar, put the top on and give it a good old shake until all of the mayo and pesto is mixed in
3

Add the herbs and fill fill the bottle to half way with the wine/cider vinegar. Then add Balsamic. to around two thirds full with Balsamic
4

This is a great tip to get extra flavour from something you might otherwise throw away. I often buy things in olive oil. Olives, sun dried tomatoes or garlic cloves for example. Instead of throwing this oil away drain it off and put this in the dressing.
5

Top up with extra virgin olive oil and shake it up and you are done.

Saved

Cooksnaps

Saved

Andy Coogan @coogycook

on March 13, 2017 16:55

Bristol

I love to cook. I have been cooking since I can remember and like to create dishes that are just a bit different.I am also a bit of a cheat. I like authentic flavours but if I am cooking for a dinner party I want to spend time with my guests rather than slaving away in the kitchen while they are drinking wine at the table.I like to think that my recipes are quick and relatively easy.I try to keep fat and salt to a minimum and use Olive or Rapeseed oil as somebody told me that it was healthy.I almost never cook with salt. My blood pressure is borderline and I am told that too much salt isn't good for you.Sugar is my biggest wind up! I like sugar in sweet things like cake and ice cream but why do they have to put it in Gravy?I check the ingredients of everything I buy and if a savoury product lists sugar on the ingredients then it goes back on the shelf.