Salad Dressings & Marinades
Homemade salad dressings or marinades are easy to make and you can have everything you need in your refrigerator or pantry. Think of it as four elements: fat (the oil), acid (citrus and vinegars), herbs and spices and salt. Below are a few options for your salads, roasted veggies toppings or marinades. I like to separate my ideas by country or region, of course these are my Americanized versions of flavors but it does help to organize your recipes this way.
I use Gourmet Garden Stir-in-Paste for my dressings and compound butters. They are easy to have on hand and taste great. I still use fresh herbs in my cooking but these offer a convenient and concentrated flavor.
Combine all ingredients and keeping tasting until you’re happy.
Lemon & Herb
Combine the juice of one lemon, 1 cup olive oil or another oil you like, 1 TBSP Gourmet Garden Italian Herb Stir-in-Paste and salt and pepper, a dash, a pinch, keep tasting until you like it. Garlic is a great add in option.
Combine the juice of one lime, 1 cup olive oil or another oil you like, Avocado oil would be tasty, 1 TBSP Gourmet Garden Cilantro Stir-in-Paste and salt and pepper, a dash, a pinch, keep tasting until you like it. This one is a great marinade for skirt steak and skirt steak goes great with my spinach chimichurri.
Combine 1/4 cup fresh squeezed orange juice, 2 TBSP rice wine vinegar (or apple cider vinegar), 1/4 cup vegetable or canola oil, 1 TBSP Honey, 2 tsp sesame oil and 1 TBSP Gourmet Garden Ginger Stir-in-Paste and 1 TBSP Gourmet Garden Chili Pepper Stir-in-Paste, a crushed and chopped clove of garlic, 1 TBSP soy sauce. Keep tasting until you like it. I like this tossed with chopped cabbage, sliver almonds in an asian-inspired pork taco.