Italien salad dressing

Italien dressing

Is there anyone else than me that have given a new year resolution?
Is there anyone else than me regretting that?
I thought so.
Well, a promise is a promise. My new year resolution was to reduce my meat consumption. I have already reduced it a lot, but I think I can do more.

I don’t think I will ever become 100% vegan. However, I’m not even close to that. I can do more, no doubt about that.
But if I’m supposed to trade meat for more vegetables, it has to taste great. Otherwise, I will “forget” that resolution in a couple of weeks. There are thousands of ways to make vegetables more delicious. Some vegetables don’t need anything extra. They taste just fabulous as they are. But not all of them (anybody else not thinking Brussels sprouts is a godsend?).

I have decided to eat more salad for lunch this year. It’s a great dish. There are thousands of variations, and sometimes, just sometimes, you can add some meat and still feel good about it.

But a salad needs a dressing. Otherwise, it’s just boring. And the best dressing is that containing ingredients that you usually have at home. Because of course, you should mix your own dressing.
Buying ready-made dressing always gives you some extra junk you don’t want. Don’t believe me? Read the ingredient list next time you stand in the grocery store with a bottle in your hand. I’m sure you will find at least one additive that you don’t have a clue about what it is.

Besides, it won’t take you many minutes to mix your own. You will make this Italien dressing in less than 10 minutes.
It will lift your leafy green salad and most other vegetables to another level.

Italien dressing

 

Italien dressing

 

If you’re planning to use all of it the same day you should, of course, use fresh garlic. But if you want to make a big batch to have in the fridge for a couple of weeks, you should consider using garlic powder instead. Keeping fresh garlic in oil for longer periods can be a bit hazardous. Even if you store it in the refrigerator. Just google Botulism, and you will understand what I mean. The same goes for the dried herbs. Dried basil is pathetic compared to fresh, I know. Oregano is better, and parsley is somewhere in between. But if you plan to make a big batch to keep in the refrigerator, I do think dried herbs are better.

So, now there is no excuse for not eating vegetables. Except for Brussels sprouts of course. But perhaps if I roast them with parmesan cheese and some olive oil? It may work.

Italien dressing

 

 

 

Print Recipe
Italien salad dressing
This Italien dressing is not only the perfect partner to your leafy green salad. It will lift all kind of vegetables to another level.
Servings
cup
Ingredients
Servings
cup
Ingredients
Instructions
  1. Place all ingredients in a jar and shake well.
  2. Add some sugar if the dressing is too tangy. You may have to adjust the salt and pepper as well.
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5 minutes basil and parmesan mayonnaise

Basil mayo

Aioli or mayonnaise goes with almost everything. If you do it with olive oil and garlic, you get a classic aioli which is second to none with fish and shellfish.
If you’re using mustard and a neutral oil, you’ll get regular mayonnaise. Both the aioli and mayonnaise can then be flavored to desired taste and become the perfect sauce to most dishes. It doesn’t matter whether it is meat, fish, chicken, or vegetables.

Unfortunately, many become reluctant when it comes to making own homemade mayonnaise because they think, for good reasons, that it’s difficult. Whisking your mayonnaise by hand is a nightmare. It’s much easier with an electric mixer. But you still have to be a bit careful, not to add to much oil too quickly.
Then there is a third option. You can use a hand blender.

Ingredients

There is only two thing that you must consider.
All the ingredients should have approximately the same temperature. At least, that’s what most recipes say. Personally, I have never experienced it as particularly critical. Normally, I don’t wait for the ingredients to get the same temperature, and I don’t remember when I failed last time. And I do mayonnaise and aioli often. At least once a week.
Also, try to find a narrow blender cup. It should be just slightly wider than the head of the blender. I think this is more important than the temperature.
Blender head should rest against the bottom of the jar when you start. There are a lot of videos that shows how it works. You can watch one of them here.

For this recipe, you just have to grate the cheese before you add it together with the rest of the ingredients in a jar. All of the ingredients, even the oil. After that, you just press the run button on the hand blender for a few seconds until everything has the desired consistency. Voilà. You have a mayo that tastes just great to almost everything.
If you think the consistency is too thick, you can add a few drops of water. But be careful. Only a few drops at a time. It becomes runny very quickly.

About eggs.

Eggs in cupAlways use organic eggs if possible. Or at least free range eggs. Eggs from caged hens is a sad story. Both for the hen and for you. You don’t have to waste the white by the way if that makes you fell uncomfortable (I always feel uncomfortable about that. All unnecessary food waste is bad). If you use the whole egg you might have to increase the amount of oil a bit.

Of course, you can use this concept to make a regular mayo as well. So from now on, there’s no excuse for buying mayonnaise in the grocery store. It’s easier to do it yourself. And you avoid all the preservatives and other additives. And the taste will be far superior. I promise.

 

Chic is a kind of mayonnaise, either it tastes, or it doesn’t.

Karl Lagerfeld
Print Recipe
5 minutes Basil and Parmesan mayonnaise
5 minutes. That's all it takes to do this mayonnaise with Parmesan and Basil.
Basil mayo
Prep Time 5 minutes
Servings
portions
Ingredients
Prep Time 5 minutes
Servings
portions
Ingredients
Basil mayo
Instructions
  1. Add all ingredients to a narrow jar, just wide enough for the head of the hand blender.
  2. Run the hand blender for a few seconds or until you've got a thick, creamy consistency.
Continue Reading