Sunday, February 17, 2013

Jelly-Jar Vinaigrette

I found four, mostly empty condiment jars in my fridge this week.  And (!) replacement jars opened and added to the inventory!  Happens at your house too?  No one seems to want to be bothered with scraping out those last contents in the bottom of the jar.  Expecting they would do a "rinse out" before the jar finds its way into the recycle bin?  Too much to ask, obviously!

I have found the solution!

At our house, we love fresh salads served "family style" with fresh homemade salad dressings. (plus) My husband loves Strawberry Preserves.  Here is my method of "killing two birds with one stone" - (please pardon the expression).

Strawberry-Orange Vinaigrette:
Contents of mostly used Stawberry Jelly Jar
1/3 C. Red Wine Vinegar
Juice from 1/2 fresh orange
1 1/2 t. Paprika
1/2 t. Dry Mustard
1/4 t. White Pepper
~This complete your "base"~
Add Olive Oil (about 1/2 to 2/3 Cup) to the 'base", once ready to use.

Shake up the "base" ingredients in the jelly jar until the goopy stuff (jelly) frees up from the sides and bottom of the jar.

This is now your Vinaigrette "base".  To complete the Salad dressing you will add Olive Oil (the same amount as your mixture).  I prefer to refrigerate the "base" until ready to toss the salad for the best consistency and freshest taste.

My quest for easy mealtime prep has added a new step.  Store your "Vinaigrette Base" in smaller jelly jars, pre-measured for one fresh salad per jar.  Make sure you leave enough room in the jar so you can shake it up after you add the oil.  This "base" mixture will keep for many weeks until you are ready to toss up all that freshness at dinnertime.

This method works for many other condiments that seem to fall into the "stuck in the bottom of the jar" syndrome.

More recipes:

Mustard Vinaigrette:
Contents of Mustard Jar, (Dijon or any "brown" variety)
1/3 C. Apple Cider Vinegar
2 T. fresh Lemon Juice
1 T. Honey
1/4 t. White Pepper
Then the Olive Oil (1/2 "base" + 1/2 Olive Oil)

Tomato Vinaigrette:
Contents of Catsup Bottle
1/3 C. Wine Vinegar
Dash of Balsamic Vinegar
1/2 t. Dry Mustard
1 to 2 t. Paprika
1/4 t. Black Pepper
(add the Olive Oil when you serve)

Creamy Vinaigrette:
Contents of the Mayonnaise Jar
1/3 C. Apple Cider Vinegar
1 t. Dry Mustard
Seasonings to taste: Italian, Basil, etc....
(less than 1/2 Olive Oil is added to this "base" to compensate for the Mayonnaise)

While we are at it ~

My Ranch Dressing:
1/2 Mayo and 1/2 Buttermilk
Dried Parsley, Chives, Tarragon
1/3 clove Garlic (finely grated)
Fresh cracked Black Pepper
In that order (most to least amount)

Ok, now - use your imagination and go for it!  I would love to see your own concoctions in the comments section!

Condiment Jar Recipes are the solution to:
  • using up leftover condiments
  • cleaning out jars without wasting so much water
  • keeping the recycle bin cleaner
  • keeping your fridge cleaned out

But wait!  One more thing - you know that Orange or Lemon that you just squeezed the juice out of?  Well those peels have purpose too!  :) 

1 comment:

Antoinette Celle said...

I also hate to waste a drop of any good thing. Since I put up jellies, preserves, etc., and make my own vinaigrettes, I liked these recipes. I really enjoy your blog Cheryl. It's always informative.