Friday, August 16, 2013

Jam Jar Honey Mustard Vinaigrette - 52 Simple but Next Level Dishes

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This is a hundred year old recipe and technique.  Nothing new here, mix a few ingredients, shake like heck and you have a fresh made salad dressing.

But thanks to convenience foods we don't seem to be doing this as much as we should.

After all, take a look sometime at the labels of those convenient store bought dressings... Salt, sugar and odd  unpronounceable preservatives so the dressings have a shelf life longer than a Twinkie (welcome back BTW).  If you get in the habit of Jam Jar Dressings you get to skip the sugar (or at least cut back or even use honey as a substitute).  Instead of a tsp of salt per serving you can get all the extra little pop of seasoning from just a pinch in the entire jar.

Just like your Mom or Grammy did, take a clean, empty jar and add a dollop of mustard, a little red wine vinegar, and a healthy glug (about 4 times as much) of olive oil, screw on the (tight-fitting) lid, and then shake it till ya make it. About a minute or less of rigorous shaking generally yields a smooth and rich dressing.

It couldn't be easier, and thanks to the mustard, it's creamy and stable. As a bonus, any leftovers are conveniently ready to be stored for the next salad.

It doesn't have to be red wine vinegar, of course. You can use any type of acid, like lemon juice or another type of vinegar. And it doesn't even have to be mustard -- though you do need an emulsifying agent to help incorporate the oil. Mom used to make a French dressing by combining equal parts of ketchup, vinegar, and oil in a jar, along with pinches of salt and cayenne pepper. We make another dressing that's just tahini, oil, and lemon juice, shaken in a jar. And of course, you can add any herbs or seasonings that you'd like.

It really is a simple thing to make (great for kids to do the shaking).  Simple, but will take your table (and salads) to their next level!

OK... Here's What I did...

Jam Jar 
Honey Mustard Vinaigrette - 
52 Simple but Next Level Dishes

  • 1 Cup (8 Ounces) Extra Virgin Olive Oil
  • 1/4 Cup (4 TBS) Champagne Vinegar
  • 2 TBS Honey
  • 2 TBS Whole Grain Country Style Mustard
  • 2 Cloves Garlic, peeled, smashed and minced
  • 1 Pinch Salt
  • Several turns of a Cracked pepper Grinder, to taste
Cooking Directions
  1. Combine all ingredients in a 1-1/2 to 2 Cups Mason Jar, seal tightly
  2. Shake like Hell for @30 Seconds
  3. Serve over raw vegetables, salad, baked potatoes... Use your imagination and ENJOY!


So,  I am pleased to list this as one of my very favorite Growing list of  "52 Small Batch Canning Ideas"!!!

I love Canning! Love the idea of it, Love having my own Jellies, Pickled produce, Sauces, Chutneys... All those pint, half pint, 4 Ounce jars,,, Even big quart jars of Spaghetti Sauce Lined up in my basement storage shelves.  Small batch means I can usually finish a project in no more than an hour of hands on work and usually less.  Easy DIY Projects that last a month or more... Great ideas for first time canners!


This simple recipe has also been added to my growing list of "52 Simple but Next Level Dishes"!

Kind of an odd title for these posts. But the longer sentence is... Simple recipes that are easy and inexpensive that will take your cooking to the next level... Things like easy pickled items (I always have a jar of Pickled Red Onions for sandwiches in my fridge). Or how about the easiest bread to make in the world... Beer Bread that is tasty on it's own but also makes a wonderful open face pizza style sandwich... With easy to make Tomato Sauce. Or how about Roasting Garlic for a spread on toast points for a unique appetizer. Infusing Oil with Herbs or spices or spicy peppers. Or how about making your own BBQ sauce. Nothing sets you apart as a grill master like setting out a jar of your own specialty BBQ Sauce.

You get the idea. These recipes are very simple, take very little time but will set you apart as a better cook...


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