Make Salad Dressing With An Almost-Empty Mayo Jar

Photo: Claire Lower

When it comes to making dressings at home, vinaigrettes are usually the most accessible option. All they require is a bit of not-super-precise measuring, common kitchen ingredients, and some shaking (preferably done in a jar). But by replacing or supplementing your salad oil with a bit of mayonnaise, you can have a creamy, dreamy salad dressing in mere minutes.

Incidentally, the “last bit” clinging to the sides of the mayo jar is usually the perfect amount.

Similar to how we clean jam jars and honey bears, all you have to do is add ingredients to the almost-empty vessel, shake shake shake, and pour.

Given that “the last bit” isn’t exactly a standardised measurement, I always add less vinegar than I think I need to start, then taste and adjust to get my desire flavour and viscosity. As far as herbs and other flavourings, it’s pretty much a choose-your-own adventure situation, though I like to add a pinch of MSG for ranch dressing vibes. To make your own super quick, creamy dressing, you will need:

  • An almost empty jar of mayo

  • 2 teaspoons-1 tablespoon sherry or champagne vinegar

  • 1 teaspoon honey

  • 1 teaspoon Dijon or stoneground mustard

  • A few pinches of fresh, chopped herbs

  • A pinch of MSG (optional)

  • A pinch of salt

  • Pepper to taste

Add two teaspoons of your desired vinegar and the all of the remaining ingredients to the jar. Shake until everything is fully emulsified. If the dressing is too thick, add another teaspoon of vinegar. If it’s too thin, add a drizzle of oil. Taste and adjust the seasonings as needed, shake once more, and serve over a pile of greens (or an iceberg wedge).


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