Classic Homemade Salad Dressings Recipe

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Basic Homemade Salad Dressings
Submitted by Lynne Webb
Homemade salad dressings are an easy task to produce, preservative sugar free ice cream recipe and, in our opinion, better tasting than the bottled variety. Here we have 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 couple at the beginning from the week in order that they're readily available for weeknight salads.
Five Vintage Homemade Salad Dressings
Classic Vinaigrette
1/4 teaspoon Dijon-style mustard
Freshly ground black pepper
In a little bowl, whisk together the vinegar, mustard and sodium. While still whisking, add the essential olive oil in a sluggish drizzle before dressing has emulsified (thickened). Mix in the shallots and black pepper.
To get a Lemon-Basil Vinaigrette:
Replacement lemon juice for the vinegar, add 1/2 teaspoon of fresh lemon zest, and replace the shallot with 1 teaspoon finely chopped fresh basil.
For a Creamy Vinaigrette:
Add more 2 teaspoons pasteurized egg (Egg Beaters or very similar), omit the mustard and put 2 teaspoons of large cream.
Blue Mozzarella cheese Dressing
2 tablespoons mayonnaise
1/4 teaspoon salt
Freshly ground black pepper
1/2 cup blue cheese
In a small bowl, whisk jointly the mayonnaise, sour cream, veggie oil, vinegar and sodium until smooth and well blended. Stir within the shallot, garlic, black pepper and blue parmesan cheese.
French Dressing
4 tablespoons veggie oil
1-1/2 tablespoons grated onion
Freshly ground black 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 gradual drizzle until the mixture offers emulsified (thickened). Mix within the grated onion, garlic clove and dark pepper.
1/4 teaspoon salt
1/8 teaspoon garlic
Add the parsley, tarragon and chives to the work bowl of a food processor. Pulse until finely cut. Add the mayonnaise, sour cream, oil, vinegar, salt, garlic clove and freshly ground dark pepper. Pulse until smooth and creamy.
Buttermilk Ranch
1 tablespoon fresh chives, minced
Salt and freshly floor black pepper
Pinch of cayenne (optional)
In a little bowl, whisk jointly the buttermilk, mayonnaise, oil and vinegar until well combined. Stir within the garlic clove and chives. Period to taste with salt and pepper along with a pinch of cayenne if desired.
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