MY FAVORITE HOMEMADE SALAD DRESSINGS

Thom’s Buttermilk Ranch-style Dressing

  • 2 cups buttermilk
  • 2 cups mayonnaise
  • 1 heaping Tblsp. each garlic powder and onion powder[not salt], season to taste…..you can add more
  • season to taste with 1/2 tsp. each pepper and salt, add lemon juice and white vinegar a  little at a time to suit your tastes, plus a pinch of sugar.
  1. Mix above ingredients in blender or by hand
  2. Add 2 tsp. parsley flakes or 1 1/2 Tblsp. chopped fresh parsley.MIX PARSLEY IN BY HAND ONLY!
  3. Substitute 1/2 sour cream for buttermilk if making dip.

It is important to not add parsley till the end, otherwise you get green dressing!

Variations: add 1/4 cup parmesean or freshly cracked or coarse ground pepper
Next is a favorite based on the house dressing at the first restaurant I cooked in when I was just a kid.
Babe’s Red French Dressing
  • 1/4 cup olive or canola oil [or your choice]
  • 1/4 cup vinegar [any kind]
  • 1/4 cup sugar  [or sugar substitute]
  • 1 1/2 cup ketchup
  • 1/4 cup minced onion
  • 2 cloves garlic minced
  • 1 Tblsp. prepared mustard
  • salt and pepper to taste
Mix thoroughly in blender, mixer, or by hand
This also makes a great marinade for London Broil or other steak.
Bleu Cheese Dressing
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 cup bleu cheese, crumbled
  • 1 tsp. Worschestire sause
  • milk if too thick
  • salt and pepper to taste
Mix all ingredients, I like chunks of cheese so I mix by hand.
Thousand Island Dressing
  • 1 cup mayonaisse
  • 1 cup chile sauce or ketchup
  • 1/4 cup each minced onion, pickle relish[sweet or dill]
  • 1/2 tsp. Worcshestire sauce
  • optional: 1-2 chopped boiled egg [shortens shelf-life]
Vinaigrette
  • 1/2 cup extra-virgin olive oil
  • 1/3 cup vinegar [redwine, balsamic, rice, rapsberry, etc.]
  • 1tsp. sugar
  • 1 tsp.coarse ground pepper
  • 1 clove minced garlic
  • salt to taste
  • options: cayenne pepper, dry  red pepper flakes, mustard powder, celery seed, pureed raspberries
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