Stir gently for chunky, or keep mixing and press the crumbles against the side of the bowl for something smoother
If desired, add a little milk or thin it to the consistency you like
I keep my clothing a specific way so this helps fill in the gap of needing a small chest of drawers for small pieces of clothing
Easy Homemade Gluten Free Salad Dressings Equipment Simple blender Ingredients For the vinaigrette dressing cup (112 g) extra-virgin olive oil 3 tablespoons (1.5 fluid ounces) white wine vinegar, (or white balsamic vinegar) 1 teaspoon (21 g) honey teaspoon kosher salt teaspoon freshly ground black pepper For the ranch dressing cup (112 g) sour cream, at room temperature cup (2 fluid ounces) buttermilk, at room temperature 1 tablespoon white wine vinegar, (or white balsamic vinegar) 1 clove garlic, peeled and minced very fine teaspoon kosher salt teaspoon freshly ground black pepper For the Caesar dressing cup (168 g) mayonnaise, at room temperature 1 ounce Parmigiano-Reggiano cheese, chopped or grated 1 large clove garlic, peeled and roughly chopped 3 tablespoons (1 fluid ounces) freshly squeezed lemon juice 1 teaspoon gluten free fish sauce, (or gf Worcestershire sauce) (or gf anchovy paste) teaspoon kosher salt teaspoon freshly ground black pepper Milk or buttermilk by the half-teaspoonful, if necessary For the green goddess dressing cup (112 g) (112 g) mayonnaise cup (112 g) (112 g) sour cream 2 tablespoons freshly squeezed lemon juice cup chopped fresh flat-leaf parsley , (or basil, but I much prefer parsley) 1 teaspoon gluten free fish sauce, (or Worcestershire sauce) (or anchovy paste) teaspoon kosher salt teaspoon freshly ground black pepper 2 tablespoons chopped scallions, (optional) Milk or buttermilk by the half-teaspoonful, if necessary Instructions For the vinaigrette dressing
