By David Tamarkin
So, did you see that New York Times article about LiquiGlide? The one with the videos that show mayonnaise sliding out of its bottle so gracefully, without leaving a trace behind? LiquiGlide makes the inside of tubes slippery enough that no drop of ketchup (or toothpaste, or mustard) is wasted, but bottles with this technology won't be on the market until at least later this year. What are we going to do until then?
We're going to make dressings in the bottle. This is the same principle as shaking a salad dressing in a jar. Only here, you shake directly in a (mostly) used up ketchup, mayonnaise or mustard bottle, using the stubborn mayonnaise/ketchup/mustard that's sticking to the sides of said bottle as the dressing's base.
(And, actually, it's not just salad dressing you can make this way. There are dipping sauces, too.)
The technique is almost too simple to explain, but here goes: 1. Twist the cap off the bottle. 2. Pour oil, vinegar, or other saucy ingredients into the bottle. 3. Replace cap (firmly). 4. Shake.
How much oil/vinegar/juice you add will depend on how much mayo/ketchup/mustard is in the bottle; a good rule of thumb is to make your mixture about 1/3 acid. Go ahead and eyeball this, and add non-acidic ingredients to taste. You can always fix a dressing later by adding a little more oil, or even some water to thin it out. Here, a few of the endless options.
Curried Dipping Sauce
Curry Powder + Lime Juice
Tomato-Shallot Salad Dressing
Sherry Vinegar + Chopped Shallot
Spicy Asian Dipping Sauce
Soy Sauce + Sriracha
Creamy Lemon Salad Dressing
Lemon Juice + Olive Oil + Chopped Herbs
Creamy Chile-Lime Salad Dressing
Tabasco Sauce + Lime Juice + Olive Oil
Fruit Salad Dressing
Orange Juice + Chopped Mint
Olive Oil + White Wine Vinegar + Chopped Herbs
Honey Mustard Dressing
Rice Vinegar + Honey
Apple Cider Dressing
Apple Cider + Cider Vinegar + Olive Oil
More from Epicurious:
20 Must-Try Ways to Pair Items You Already Have In Your Pantry