Don’t Bin It — Whisk It! Creative ‘End-of-Jar’ Salad Dressings to Try This Summer

We’ve all been there: you open the fridge door and spot a cluttered battalion of condiment jars, each with a stubborn teaspoon or two left in the bottom. Not quite enough to spread on a sandwich, but too much to throw away without guilt.

This summer, give those last spoonfuls a new lease of life — and free up some fridge space — by turning them into quick, flavour-packed salad dressings. All it takes is a dash of vinegar, a drizzle of oil, and a little culinary confidence. Here’s your guide to transforming those ‘end-of-jar’ odds and ends into something delicious.

Honey & Other Sweet Treats

Even when you’ve scraped out most of the honey, there’s always enough clinging to the jar to sweeten a classic vinaigrette.

How to make it: Add cider vinegar, a small blob of mustard, and a pinch of salt. Pour in olive oil (roughly three parts oil to one part vinegar), then shake, taste, and tweak until balanced.

Variations: This method works just as well with jams, marmalades, fruit curds, or even maple syrup — just pair the flavour to the right dish. Marmalade vinaigrette with grilled chicken? Yes, please.

Mango Chutney Raita-Style Dressing

That last spoon of mango chutney can transform into something fresh and zesty.

How to make it: Stir in lemon juice to sharpen, a pinch of curry powder (if it’s not already spiced), and swap oil for creamy yoghurt. Add fresh mint or coriander for a cooling, raita-inspired twist. If it’s too thick, a splash of boiling water will do the trick.

Perfect for: Drizzling over grilled lamb, spooning onto spicy veggie fritters, or tossing through a chickpea salad.

Pesto & Herb Vinaigrette

Don’t let that green goodness go to waste.

How to make it: Add mustard, cider vinegar, and chopped capers to your pesto jar. Top up with olive oil, shake well, and season to taste. Extra fresh herbs like parsley or mint will make it even more vibrant.

Also try with: Harissa, curry pastes, or even tomato passata for a zingy pasta salad dressing.

Peanut Butter Satay-Style Dressing

If there’s one thing more stubborn than honey, it’s peanut butter clinging to jar corners.

How to make it: Loosen it with lime juice or rice vinegar, add a splash of soy sauce, and stir in sesame oil or coconut milk to bring it together. For extra punch, mix in chilli, ginger, or garlic.

Perfect for: Drizzling over noodle salads, slaw, or grilled chicken skewers.

Mayo-Based Creamy Caesar Twist

That last spoon of mayonnaise is already halfway to a creamy dressing.

How to make it: Thin with lemon juice, olive oil, and a little hot water until pourable. Add minced garlic, chopped parsley, and capers for a quick Caesar-style sauce.

Perfect for: Romaine salads, boiled new potatoes, or even as a dip for crudités.

Why This Works

Using up the last of your condiments isn’t just thrifty — it’s flavour-smart. The jar already contains the base of a sauce, plus bonus flavour from any herbs, spices, or seasonings stuck to the sides. By building on that foundation, you can create fresh dressings in minutes with almost no washing up.

So next time you’re faced with a nearly-empty jar, don’t bin it — whisk it. Your salads (and your fridge space) will thank you.

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