I haven't bought bottled dressing in years. Not since I started making my own and realized how easy it is, not to mention how much better than the bottled stuff.
Give it a try. I bet you'll never go back.
1 clove garlic, minced finely
1 cup Extra Virgin Olive Oil
1/3 cup Balsamic Vinegar
Maggi Seasoning, about 1 tbsp
sugar, about 1 tsp
salt
freshly ground pepper
These measurements are not exact, because I don't measure. I just judge and taste. You want about 1/4 to 1/3 the amount of vinegar as oil.
I find this keeps very well in the fridge for several weeks so I always make enough for several meals.
Combine everything into a mason jar. Shake.
The oil and vinegar will separate in the fridge, so just give it a good shake before using it. If the oil hardens slightly in the fridge a few minutes at room temperature will be enough.
Olive Oil and vinegar |
Finished product |
Silent Night Deadly Night, the fourth in the Year Round Christmas series will be released by Berkley on August 27.
Vicki, what is Maggi seasoning?
ReplyDeleteThank you for sharing this. Hm I didnt know about this seasoning either. I found it on amazon and walmart
ReplyDeleteSort of similar to Worschester Sauce. A liquid seasoning that adds some flavour to meat. It isn't gluten-free, so when I had a gluten-free guest recently, I simply left it out and the dressing was still fine.
ReplyDeleteFunny how we get into the habit of buying dressings when making them is so simple
ReplyDeleteIt really couldn't be easier.
DeleteThanks for sharing! I am a fan of homemade salad dressings!
ReplyDelete