Bottom of the Jar Pickle-Mustard Dressing

Name: Bottom of the Jar Pickle-Mustard Dressing
Yield: makes 3/4 cup
Ingredients: 3 tablespoons pickle juice; Bottom of the jar of Dijon mustard, 1 tablespoon; 1 small shallot, finely chopped; Salt and pepper; 1/4 cup EVOO (extra-virgin olive oil); 1 tablespoon chopped fresh flat-leaf parsley or basil leaves, chives, or dill

December 9, 2011

Cooks' Note

Use this dressing for 4 to 6 servings or to dress a 1-pound sack of slaw salad mix.

Recipe information

Yield
makes 3/4 cup

Ingredients

3 tablespoons pickle juice

Bottom of the jar of Dijon mustard, 1 tablespoon

1 small shallot, finely chopped

Salt and pepper

1/4 cup EVOO (extra-virgin olive oil)

1 tablespoon chopped fresh flat-leaf parsley or basil leaves, chives, or dill

Preparation

Pour the pickle juice into the mustard jar; add the shallots and some salt and pepper. Screw on the lid and shake vigorously. To be extra careful, wrap a paper towel around the lid before shaking. Remove the lid and pour into a salad bowl, then whisk in the EVOO and your herb of choice.

Rachael Ray's Look + Cook

TagsSalad Dressing Salad Sauce Condiment Shallot Vegetable Nut Free Gluten Free Dairy Free Vegetarian Vegan Easy Quick 30 Minutes or Less Meal Prep No-Cook Cookbooks

Recipe notes

Whole Lemon Bars

Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.

The Only Frittata Recipe You’ll Ever Need

Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.