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You don’t always need to make your own dressing—the store-bought versions can be a lifesaver, especially if you're into exploring different flavors. But there are moments when adding a personal touch can elevate even the pre-made dressings. Take the overly thick ones, for example. You know the ones—so thick that you end up using a knife to scrape them out. Fortunately, there’s a simple and delicious way to adjust the texture without resorting to water.
Understanding the Basics of Salad Dressing
Water, as expected, will simply dilute your dressing. It weakens the flavor and ruins the texture, turning it into something that’s both bland and lifeless, in terms of both taste and color. Instead, opt for a liquid ingredient that can enhance the dressing’s flavor. To do that, we must first take a look at what goes into a typical salad dressing.
This is where making your own salad dressing becomes especially valuable—you learn the key ingredients: acid, oil, and emulsifiers. (Check out this guide for everything you need to know about making your own vinaigrette.) Whether you're making an oily vinaigrette or a creamy dressing, all of them rely on these three essential components. The acid might be lemon juice, orange juice, or apple cider vinegar. The oil could range from olive oil to canola or walnut oil. The emulsifier can be anything from mustard, tahini, egg yolks, or a pre-made emulsifier like mayonnaise.
How to Adjust the Consistency of Your Salad Dressing
To loosen up your overly thick dressing, simply choose either the acid or oil to help thin it out. This method will keep the dressing’s original flavor intact while altering its thickness. Not sure where to begin? Check the ingredient list on the bottle. The first few ingredients will reveal the main acid or oil used. For example, in my bottle of Trader Joe’s Goddess Dressing, which is a bit too thick for my taste, the first ingredients are canola oil and apple cider vinegar. From here, you can decide whether to add a bit more tang with vinegar or keep it smoother with oil. I usually go with the vinegar, but if only oil is available, that works too.
How to Thin Out the Entire Bottle of Dressing
If you're working with a new bottle, take some of the dressing out to make room for the additional liquid ingredient. This portion can be used for immediate salad needs. For an 8-ounce bottle of dressing, remove about two tablespoons and place them in a bowl or small jar with a lid. Then, add one tablespoon of the oil or acid you've chosen directly to the bottle. Seal it and shake well. Check the consistency. If you want it thinner, add up to another tablespoon of liquid. If you keep adding, be mindful that the increased amount of acid or oil will begin to affect the dressing’s flavor significantly.
How to Thin a Single Serving of Salad Dressing
Begin with two tablespoons of the thick dressing in a bowl or small jar. Depending on its original thickness and your preferences, you’ll need to gradually adjust its consistency. Start by adding a teaspoon of your chosen acid or oil. Whisk it together, or if using a jar, seal it and give it a shake. If needed, continue adding more in small amounts. For a medium-thick dressing, I typically add about a teaspoon of lemon juice or vinegar to achieve the consistency I like. If it becomes too thin, simply mix in a little more of the original dressing to thicken it up.
This method is also great when you're trying to stretch out the last bit of dressing in the bottle, or even the entire batch. Now, you can enjoy a salad without having to deal with a dressing that's too thick for your liking.
