Episode 3.15 - Italian Vinaigrette on the FLY!

Your Pantry Already Has Everything You Need for Amazing Salad Dressing!
Having fun at Jeannie's house making Italian Vinaigrette on the fly!

Creating the perfect homemade salad dressing is truly an art form that transforms a simple bowl of greens into a memorable dining experience. In our recent kitchen adventure, we explored the fundamentals of crafting a delicious balsamic vinaigrette using nothing more than common pantry staples. This approachable method proves that exceptional cooking doesn't require specialized ingredients or complex techniques – just a few quality components and some basic knowledge about flavor balancing.

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Chapters

• 0:00 Introducing Homemade Vinaigrette
• 1:36 Gathering Ingredients from the Pantry
• 2:11 Creating the Perfect 2:1 Ratio
• 2:58 Mixing Technique and Letting It Rest
• 4:44 Final Appearance and Results

Transcript

Kelley Cole: 0:36

Hey, kelly, are you going to teach me how to make some balsamic vinaigrette? I absolutely am. We're going to have a little salad for dinner tonight. We're just having a quiet little couple's night, but we're going to make a homemade vinaigrette. So what we took out was some olive oil, some balsamic, some salt and pepper, we're going to do garlic powder, onion powder and you have some Italian seasoning.

Kelley Cole: 1:01

So this, this is a great sample right, because we're just looking in Jeannie's pantry to see what she has, so and it's an ugly pantry, guys, but it kind of has everything. It's just not very organized. So thank god for Kelly. Okay, so we're just using what she has and that works. Then the other thing that she does have, which is cool, is some balsamic glaze, and this one does not have any added sugar to it, so, but it's nice and thick. So it's going to add a little bit of a sweetness and a little thickening agent and just a nice flavor. So we are going to add that into the vinegar or into the vinaigrette, which sometimes we don't do. So your ratio typically is going to be two to one, so we're going to put some balsamic in here. So I'm doing this in a bell jar with a top because I want to be able to shake it, because that will also help mix the ingredients really well. But it'll also help the olive oil to almost thicken up and almost kind of get like a creamy balsamic vinegar or vinaigrette.

Kelley Cole: 2:00

So that was one to one. No, it's two to one. Two to one. Two to one olive oil, two, vinegar, one, and then I'm just going to add a splash or a little squeeze this is a squeeze, super thick. Maybe it's thick, so maybe not a yummy. So I'm guessing a teaspoon here is what I just squeezed in there and then I'm going to add about a teaspoon of the dried herbs. That was not quite a teaspoon, so best is to do this at least 30 minutes ahead of when you want to toss your salad, because it's going to give you some time for the dried herbs to hydrate and your, your vinaigrette is just going to taste a lot better if you give it a little bit of time, instead of like throwing all of this on the salad right when you're serving it, which is, you know, if you don't have the time, fine, but this is just going to taste a little bit better. So I'm doing like a quarter teaspoon of the onion powder and the garlic powder and then like just a tiny, like, maybe an eighth of a teaspoon of the salt. That's it.

Jeannie: 3:04

You guys, I just want to tell you, I just put kelly on the spot to do this and this is, yeah, like look at me, I don't have my eight, guys, okay. So I'm gonna tighten this up and just shake really vigorously and this sometimes, if you don't have the glaze, this is gonna look lighter. We're gonna let it sit. We're gonna let it sit Before we put it on the salad. Okay, got it, but we're gonna let it. Yeah, it's dark because we put that glaze in it. Normally this is lighter and it kinda looks like a light brown because the olive oil starts to get a little creamy. But we have that. Well, now it's starting to light up.