Pantry Dressings

Once you have the basic vinaigrette down, there are so many variations you can make based on what you have on hand.  Here are a few multiple purpose dressings. They are all quite easy to make.

Basic Vinaigrette
1 Tablespoon balsamic vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon sea salt
1/8 teaspoon ground black pepper
3 Tablespoons extra-virgin olive oil

Whisk all ingredients together until well blended.

Italian Dressing
1 cup olive oil
1 clove garlic minced
1 teaspoon dried oregano
¼ cup balsamic vinegar
1 Tablespoon brown sugar

Whisk all ingredients together until well blended.

Buttermilk Ranch
1 clove garlic, minced or pressed
2 chives, finely chopped
½ cup buttermilk
½ cup nonfat, plain Greek yogurt
1 Tablespoon lemon juice
1/3 cup flat leaf parsley, finely chopped
Salt to taste

Combine all ingredients in a medium bowl. Whisk to until well blended. Chill until ready to use. Store in fridge for up to a week.

Onion Dressing
1/2 tablespoon finely minced or grated onion
1/2 tablespoon Dijon-type mustard
1/4 tsp salt
1/2 tablespoon balsamic vinegar
1/3 to 1/2 cup excellent olive oil
1/8 teaspoon freshly ground pepper

Whisk all ingredients together until well blended.

Mayonnaise
2 egg yolks (room temperature)
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1/2 cup olive oil
1/2 teaspoon salt

Whisk yolks, Dijon and lemon until well blended, frothy and light in color.
By hand – 3 minutes, by mixer – 1 minute
Very slowly drizzle in oil a little at a time, whisking until mayo stiffens.
Add up to 1/2 teaspoon salt. Refrigerate for up to 2 days.

Honey Mustard
½ cup mayonnaise
¼ cup olive oil
1 teaspoon mustard
1/8 cup brown sugar

Whisk all ingredients together until well blended.

Paleo Balsamic Vinaigrette
1 garlic clove, minced
1 Tablespoon raw honey
¼ cup balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon Herbes de Provence
¾ teaspoon sea salt
½ teaspoon ground black pepper
½ cup olive oil

Whisk all ingredients together until well blended.

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