MY COOKBOOK

MY COOKBOOK
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29.9.12

BALSAMIC VINEGAR DRESSING


I became conscious of expired salad dressings last year. Did you know that if salad dressing is on sale it is about to expire? And sometimes it already is. I just never checked the dates, shame on me. Then we had one of our daughters over for dinner and she ceremoniously dumped my six bottles of salad dressings into the trash. She then asked for mayonnaise because she knew I use it regularly. I tried and tried to keep my salad dressings up to date, but it became a ridiculous exercise, I would check the expiry date before Leilah came over and kept throwing out sometimes unopened bottles. Then I stopped buying it. We use it so rarely ourselves, mostly for mixed greens, because my salads tend to be more individualistic. Commercial salad dressings always expire on me between uses and when you have to discard hardly used bottles it gets to be a little expensive. Its either that or we feast on expired salad dressings. It’s Murphy's Law that the ones I would want are in large bottles, so I just don’t bother to buy them anymore. Besides I always have the ingredients for a basic dressing and if someone asks for it, well how long does it take to measure a few things into a bottle? Not much more than rummaging through the fridge for a bottle that probably died two months ago, remember I don’t use the stuff myself. For me it is easier to throw a fresh dressing together when it’s needed. I make small amounts that we can use up. Here I mixed up only half of the following recipe.

1/4 cup extra virgin olive oil
3/4 cup balsamic vinegar
2 tsp Dijon mustard
1 crushed clove of garlic
1/2 tsp dried oregano
1 pinch salt and ground pepper
• Combine the ingredients in a jar with a well fitting lid and shake.
• Store the leftover in the fridge for up to 2 weeks if you think you can use it up.
 

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!

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