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Feb 16, 2014 03:30 PM

Your house dressing

Do any of you homemade salad dressing makers have a "house" dressing? You know, the dressing you make 9 times out of 10? And do people ask you about it when after they have eaten it? I'd like to know if you do.

Here is mine:

Make a vinaigrette with good olive oil and white balsamic vinegar. (I like mine a little on the vinegary side.) Add a small glug of half and half and some fresh ground pepper. Shake before adding to salad. That's all. I use this often, and I've had people ask me about it frequently. Its so easy! Its so good, at least to my tastebuds.

Whats yours?

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  1. A basic mustard vinaigrette with rough mustard and garlic.

    2 Replies
    1. re: magiesmom

      Same as you. Maybe some fresh thyme thrown in if I think of it.

      1. re: magiesmom

        Same here though probably not much of a technical vinaigrette as I prefer much more vinegar to oil

      2. A roasted mirepoix (onions, celery, carrots & garlic) pureed; rice vinegar, a pinch of brown sugar, salt, pepper and olive oil.

        1. Balsamic,garlic,yeast,peper,o.o, spoonful of dijon, splash of braggs,some sort of fresh herb/s or a pinch of dried oregano.

          1. Honey ginger vinegar (my own brew) that's it. Especially good on raw mixed greens, beets and citrus fruit.

            10 Replies
            1. re: HillJ

              What sort of vinegar? What proportions do you use?

              1. re: ChrisOfStumptown

                White balsamic vinegar from white Trebbiano grapes from my husband's family is shipped to us so I start with that. The honey is from our local NJ bee keeper, very light raw, unfiltered wildflower honey. The fresh ginger is peeled and grated fine purchased from the local market.

                I make 12 oz batches. So, 1 cup white balsamic vinegar, 1/3 cup honey and 2 T. grated fresh ginger to the bottle. Sits on the pantry shelf for 3 days, give it a good shake each day and it's good to go! I don't refrigerate the vinegar. I like the ginger bits but some people like to strain out the bits and just enjoy the pure liquid.

                1. re: HillJ

                  Thanks, I'll try that out next time I get some white balsamic.

                  1. re: ChrisOfStumptown

                    I hope you enjoy it as much as we do. I use it in rice salad quite often too.

                    1. re: Jerseygirl111

                      I'm guessing because a) it would have to be $100 a bottle, and b) it would be illegal anyway.

                      1. re: acgold7

                        acg, I'm not entirely clear on why you would say that but you can find very suitable, delicious white balsamic vinegar already prepared and take the above recipe and run with it!

                        1. re: HillJ

                          Say what? That your incredible recipe would justifiably command a very high price because of how and where you get your exclusive ingredients from? Or pointing out that home-made food products can't legally be sold to the public in most states?


                          1. re: acgold7

                            acgold7, I shared a very simply prepared salad dressing enjoyed by my family.

                      2. re: Jerseygirl111

                        I give the vinegar away as gifts sometimes but mostly my family & I just enjoy it thanks to my husbands' relatives, Jerseyg.

                2. I use a standard 3:1 oil to acid. Either lemon juice, rice vinegar (mild), homemade red wine, or sherry vinegar (sharpest). If I want sweet I'll cut it with a bit of balsamic. I don't use mustard but I'll often marinade the vinegar with a little shallot which to me is a lot cleaner tasting than garlic.

                  Occasionally I will make a dressing of yogurt, lemon juice, and fennel pollen. That usually is fondly received and people want to know what it is.