Everyday jar vinaigrette
Three parts oil, one part vinegar, a little mustard to hold it together. Shake it in a jar and you never need bottled dressing again.
- yield
- Makes about 60 ml (1/4 cup), enough for a large salad
- active
- 5 min
- total
- 10 min
- oven
- not needed
Posted
Ingredients
Method
- In a small jar, combine the vinegar, mustard, shallot, salt, and a few grinds of pepper. If you used shallot, let it sit 5 minutes. The vinegar softens its bite.
- Add the oil, close the lid tightly, and shake hard for about 15 seconds, until the dressing looks creamy.
- Dip a salad leaf in and taste. Too sharp: add a little more oil. Flat: a pinch more salt.
- Dress the salad just before serving, starting with less than you think you need, and toss well.
Notes
- Keeps a week in the fridge. Olive oil firms up when cold, so let the jar sit out 10 minutes and shake again before using.
- Swap in lemon juice for the vinegar, or add 1/2 tsp honey for a softer dressing.
#!/usr/bin/env bash# vinaigrette.sh: 3 parts oil, 1 part acid. the rest is commentary.RATIO="3:1" # oil:vinegar. tune to taste, not to dogma.cat vinegar:1tbsp mustard:1tsp shallot:minced salt:0.25tsp pepper > jarsleep 5m # the shallot calms down in the acidcat olive-oil:3tbsp >> jarlid jar --tight && shake jar --for 15s # mustard holds it togetherleaf=$(salad --sample 1)dip "$leaf" jar | taste# too sharp? cat olive-oil:1tsp >> jar# too flat? salt add --pinch jardress salad --just-before-serving# The script is the joke. The ingredients and method are the recipe.