Classic Homemade Salad Dressings

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Classic Homemade Salad Dressings

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Posted by Lynne Webb
Homemade salad dressings are easy to produce, preservative free and, in our opinion, better tasting than the bottled variety. Here we’ve our variations of five of the most popular dressings: Traditional Vinaigrette & 2 variations, Blue Mozzarella cheese, French, Green Goddess and Ranch. We prefer to whip up a few at the start of the week in order that they’re readily available for weeknight salads.
Five Basic Homemade Salad Dressings
Classic Vinaigrette
1/4 teaspoon Dijon-style mustard
Freshly ground black pepper
In a little bowl, whisk collectively the vinegar, mustard and salt. While still whisking, add the olive oil in a gradual drizzle before dressing provides emulsified (thickened). Stir within the shallots and dark pepper.
For any Lemon-Basil Vinaigrette:
Substitute lemon juice for the vinegar, put 1/2 teaspoon of fresh lemon zest, and replace the shallot with 1 teaspoon finely chopped fresh basil.
For the Creamy Vinaigrette:
Add more 2 teaspoons pasteurized egg (Egg Beaters or related), omit the mustard and add 2 teaspoons of large cream.
Blue Parmesan cheese Dressing
2 tablespoons mayonnaise
1/4 teaspoon salt
Freshly ground dark pepper
1/2 cup blue cheese
In a small bowl, whisk collectively the mayonnaise, sour cream, veggie oil, vinegar and sodium until steady and well combined. Stir in the shallot, garlic, black pepper and blue cheese.
French Dressing
4 tablespoons veggie oil
1-1/2 tablespoons grated onion
Freshly ground dark pepper
In a small bowl, whisk together the ketchup, mustard, Worcestershire sauce, hot sauce and vinegar. While still whisking, add the essential oil in a sluggish drizzle before mixture provides emulsified (thickened). Mix within the grated onion, garlic and dark pepper.
1/4 teaspoon salt
1/8 teaspoon garlic
Add the parsley, tarragon and chives to the work plate of a food processor. Pulse until finely cut. Add the mayonnaise, sour cream, oil, vinegar, salt, garlic and freshly ground black pepper. Pulse until simple and creamy.
Buttermilk Ranch
1 tablespoon fresh chives, minced
Salt and freshly surface black pepper
Pinch of cayenne (optional)
In a little bowl, whisk collectively the buttermilk, mayonnaise, chicken feet you eat oil and vinegar until well combined. Stir within the garlic and chives. Period to taste with sodium and pepper along with a pinch of cayenne if desired.
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