Rule no. 1: Don't fear the olive oil.
I grew up in a bottled salad dressing household. There were brief periods of my life when oil and vinegar would be placed on the table—a nod to health or culture or maybe something else I was missing entirely—but for the most part, when there was salad, there was also a bottle with Paul Newman’s face on it riding shotgun.. This isn’t me rebelling against the way my parents raised me. It’s because making salad dressing at home is 100% better. It’s healthier, more affordable, and more personal..
This is nowhere close to the flavor bomb that comes from the bottle. This kind of sucks. Why does my dressing taste like...nothing? Am I missing something? Should I retire from my brief home cooking career before I embarrass myself even further? And a lot of people feel the same way when it comes to homemade dressing. That's understandable! But I’d like to say that I decided not to retire. I decided to keep making salad dressing. And I’m glad I did, because now I can tell you a few things about why yours might not taste as good as its bottled cousin—and how it can.. It’s actually kind of obscene. But that’s why it tastes so good. Dressing is supposed to season every piece of the salad, so it needs to be concentrated.
The day my dressings became great was the day I decided to up the salt and sugar that I mixed into them . Always taste your dressing and add more seasoning, if you need it. It should always taste a smidge too salty and a smidge too sweet, which is okay, because its a—you aren't eating it by the spoonful . And if you're worried, even when you get it to that totally delicious place, it will still probably have a lot less salt and sugar than the bottled stuff.The other challenge facing amateur dressing makers is consistency. I don’t mean being consistent.
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