I’ll often add a tablespoon or two of mayonnaise when I make
a vinaigrette, to help emulsify things, as well as provide a little extra
creaminess to the dressing. With that in mind, when I get down to the end of a
jar, I don’t scrape, I shake.
I’m posting the ingredients I used below just in case you’re
curious, but this post isn’t really about a recipe, but simply a tip for using
up the last of that mayo without all that annoying butterknifing. Now, I just need to
work on a recipe for using up the last of the dressing clinging to the inside
of the jar. Enjoy!
Ingredients for 1 1/2 cups of dressing:
1 empty mayo jar, with at least 1 tbsp of mayo inside
1 clove minced garlic
1 tbsp chopped fresh herbs (I used parsley, thyme, and
chives)
1/2 cup wine vinegar
1 cup olive oil
salt and pepper to taste
cayenne to taste
11 comments:
Thank you, this looks and sounds great.
FlowerLady
Looks great and I will try this. I love the idea.
I do have one silly question: do you not own a rubber spatula?
Racoons and sawdust meatloaf is my new food wish.
I cooked a beaver tail once. It is alleged to have been a delicacy among French Canadian fur trappers.
I broiled it to remove the thick skin (peeled right off!), and braised the tail in mire poix and chicken stock for a couple hours.
Here is all you need to know about French Canadian fur trappers: they were probably half-starved to death most of the time, and a 'delicacy' was anything they could eat that did not qualify as footwear.
Chef, can you do a video on what to do with empty sambal sauce bottle and mustard?
If you've got some salad dressing still in the jar, what about throwing in some greens and shaking it up? With a few vigorous shakes onto a plate I'm sure you'd have a well-dressed salad!
I love your wooden measuring spoons! Where can I get them?
I love your wooden measuring spoons! Where can I get them?
chef you got everyone rubbing to see what's empty in the fridge. what can i do with half an orange peel and hotdog juice?
Just wondering how long this will last, a day, a few days? I usually tend to vacuum seal stuff, will that make a difference in "shelf life." We single guys would like to know.
This starts exactly like those "as seen on tv" commercials.
Being without fresh herbs in January, I sliced 1 green onion and put it in the blender that I had just used to make mayo.
Added vinegar and lemon juice, oil, buttermilk and garlic powder (hate the raw garlic flavor in dressings.)
It's awesome!!! I mean, like: the best "ranch" dressing I ever had in my life kinda awesome.
Inspired once again by you, Chef John!!
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