6 Ingredients Every Cook Must Have

1.    Unsalted Butter

Cooking with butter adds a wonderful nutty flavour to sauces and dishes that you just can't get with any other fat. Yup, I admit it, butter is a fat, about 80%, but most recipes don’t usually call for a whole pound. One tablespoon has about 100 calories. 
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The biggest benefit for me, is I get to control the amount of salt I’m using. The main reason a manufacturer adds salt is to prolong the shelf life. If you’re using salted butter I suggest that you try reducing the salt a recipe calls for by half and then give it a taste and add more salt (or not) to suit your taste. The final seasoning of the dish is then still up to you.
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2.    Olive Oil

Olive oil is widely known as the heart healthy fat because it’s so high in antioxidants & nutrients. It’s an excellent choice but cooking it on high heat can result in a loss of flavour, as well as lowering some of its health benefits. I like to use olive oil for salad dressings and sautéing on medium to medium-low heat. Olive oil has a calorie load similar to butter at about 125 calories per tablespoon. 

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3.     Wine Vinegar (Red or White)
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Red and white wine vinegars can easily be substituted for each other. White wine vinegar is the milder cousin of red vinegar. Just keep in mind red wine vinegar has a stronger, tangier flavour, so you might need to adjust the amount if you are using it in a recipe that calls for white. Both vinegars have a long shelf life of approximately 2 years when stored properly. These versatile vinegars are great in vinaigrettes, soups, stews, sauces and marinades.

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4.    Dijon Mustard
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Dijon is a mustard unlike any other. It has a bit of a bite and a stronger flavour than yellow mustard. I first heard about it watching Julie Child, you know that wasn’t yesterday! Dijon makes wonderful homemade mayonnaise and vinaigrettes. When added to sauces and marinades the result is a dish with both personality and zing.

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5.    Honey

Honey is a natural sugar and can be substituted in any recipe that calls for the white stuff. There are many types of honey on the market. My two favourites are raw honey and wildflower honey. Local honey is readily available at grocery stores, just check the label to make sure all your getting is honey, it doesn't need chemicals to prolong its shelf life. It lasts for quite a while even after it’s opened. I like to use honey in vinaigrettes, sauces like marinara and it adds that something extra and slightly decadent to tea.

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6.    Lemons
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Lemons are one of the most versatile foods in the kitchen. Although lemon meringue pie is the first thing that comes to my mind, I would be lost without lemons when I’m cooking. They are always on my grocery list. The juice adds flavour and a brightness while the zest is all about the taste. Every part of the lemon gets put to work, nothing wasted. Store lemons on the counter, you’ll get more juice from a room temperature lemon than from a cold one. Use in marinades, hummus, sauces, pesto and as a finishing touch to any dish.

Why not try this easy & delicious vinaigrette on your next salad. It’s especially tasty on a greek style salad!

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​Vinaigrette

​Prep Time: 5 minutes
Makes: 1/2 cup

1/4 cup white wine vinegar
juice of half lemon
1 Tbsp dijon mustard
1 Tbsp honey 
1/2 tsp oregano
pinch cayenne
pinch kosher salt
1/3 cup olive oil

Instructions
Whisk all ingredients (except oil) in a small mason jar. Slowly add the olive oil and shake well. The dressing will separate as it rests, just give it a shake before tossing on the salad.