Saturday, June 18, 2011

Make A Squeeze Salad Dressing Bottle w/ Soy-Balsamic Vinaigrette


 write the recipe directly on the squeeze bottle. Since good vinaigrettes are all about the ratio of ingredients, it doesn't really matter if you measure them out precisely using measuring spoons and cups. Rather, I draw a line on the side of my squeeze bottle with a permanent marker indicating the proportion of ingredients.
NOTE: This Recipe Appears In:

Note: This recipe can easily be scaled up or down, and lasts forever in the fridge. If you have plastic squeeze bottles, there's no need to first whisk in a bowl—construct the dressing in the bottles using the same ratio of ingredients, scaling down to fit in one bottle. Cover the top and shake before each use.


serves Makes 1 quart, active time 3 minutes, total time 3 minutes

2 cloves garlic, grated on a microplane grater
2 teaspoons dijon mustard
1 small shallot, grated on a microplane grater
2 cups canola oil
1 cup extra-virgin olive oil
6 tablespoons Balsamic vinegar
6 tablespoons Sherry vinegar
4 tablespoons soy sauce
Kosher salt and freshly ground black pepper to taste


Combine all ingredients in a large bowl and whisk. Season to taste with salt and pepper. Transfer to sealed container. Shake vigorously to emulsify before each use.


  1. The bottle marked with the line for ingredients is an excellent idea. Thanks!

  2. Love this idea, I'm so glad I ran into it. Now I just have to pick up a few of these bottles for various different salad dressing recipes.

    Thanks Linda for your comment.