25 June 2013

Homemade French Dressing


Here is what I've been learning since my serious foray into old cookbook hunting, purchasing, & cooking (from, that is). You can make anything. I mean anything. I think starting with the baby boomer generation, we got accustomed to purchasing everything at the supermarket already made. As you go into future generations, they completely forget that anything can be made at home at all. But it's true! You can make anything. You can make pectin (you know the stuff that preserves jams &c if you're canning). You can make almond milk & almond butter. And butter for that matter. You don't need a farm or a cow (literally a cow in your home that is). You can make breadcrumbs. I know that's not as "revolutionary." But you get the point. So here is a recipe for French Salad Dressing.

French Dressing
adapted from Woman's Home Cookbook
note: the ingredients you choose make a huge difference in how this tastes. I have outlined specifics for you

1/3 cup White Vinegar
Juice of 1/2 an organic Lemon
1 cup Olive Oil (full bodied olive oil...NOT extra virgin olive oil)
1/4 tsp ground Pepper
1 tsp Sea Salt
1 tsp Hungarian Paprika (you can get this from Whole Foods)
1 tsp granulated Sugar (optional, but I use it)

Combine all of the ingredients. Stir until thoroughly combined.

*You can keep this in the refrigerator. Please understand that the olive oil will congeal. Therefore before serving again you will have to get the dressing back to almost room temperature.

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