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Your house dressing

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sueatmo Feb 16, 2014 03:30 PM

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. m
    magiesmom RE: sueatmo Feb 16, 2014 03:51 PM

    A basic mustard vinaigrette with rough mustard and garlic.

    2 Replies
    1. re: magiesmom
      tcamp RE: magiesmom Feb 16, 2014 05:26 PM

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

      1. re: magiesmom
        fldhkybnva RE: magiesmom Feb 16, 2014 06:18 PM

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

      2. Cherylptw RE: sueatmo Feb 16, 2014 03:52 PM

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

        1. daislander RE: sueatmo Feb 16, 2014 03:53 PM

          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. h
            HillJ RE: sueatmo Feb 16, 2014 04:14 PM

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

            10 Replies
            1. re: HillJ
              ChrisOfStumptown RE: HillJ Feb 16, 2014 04:36 PM

              What sort of vinegar? What proportions do you use?

              1. re: ChrisOfStumptown
                h
                HillJ RE: ChrisOfStumptown Feb 16, 2014 05:17 PM

                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
                  ChrisOfStumptown RE: HillJ Feb 16, 2014 05:41 PM

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

                  1. re: ChrisOfStumptown
                    h
                    HillJ RE: ChrisOfStumptown Feb 16, 2014 05:41 PM

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

                  2. re: HillJ
                    j
                    Jerseygirl111 RE: HillJ Feb 18, 2014 02:14 PM

                    Why aren't you selling this?

                    1. re: Jerseygirl111
                      a
                      acgold7 RE: Jerseygirl111 Feb 18, 2014 02:19 PM

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

                      1. re: acgold7
                        h
                        HillJ RE: acgold7 Feb 18, 2014 02:32 PM

                        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!
                        http://artisanalfoods.com/products/bi...

                        1. re: HillJ
                          a
                          acgold7 RE: HillJ Feb 18, 2014 05:16 PM

                          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?

                          Confused...

                          1. re: acgold7
                            h
                            HillJ RE: acgold7 Feb 18, 2014 06:56 PM

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

                      2. re: Jerseygirl111
                        h
                        HillJ RE: Jerseygirl111 Feb 18, 2014 02:33 PM

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

                2. ChrisOfStumptown RE: sueatmo Feb 16, 2014 04:44 PM

                  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.

                  1. Becca Porter RE: sueatmo Feb 16, 2014 05:03 PM

                    Truthfully? Newman's Own Olive Oil and Vinegar. I use it most nights. It is the only prepared dressing I like.

                    I make my own otherwise, but not often. I'm too busy making the rest of dinner/dessert.

                    3 Replies
                    1. re: Becca Porter
                      Ttrockwood RE: Becca Porter Feb 16, 2014 05:46 PM

                      My dad seriously goes thru a half bottle of that newman's a week (he has salad every night) and has for decades.....! Its good stuff!

                      1. re: Ttrockwood
                        h
                        HillJ RE: Ttrockwood Feb 16, 2014 05:59 PM

                        My MIL is the same way with the bottled Olive Garden dressing.

                      2. re: Becca Porter
                        m
                        mgwalter RE: Becca Porter Mar 8, 2014 08:39 AM

                        I can totally relate to this. There are definitely nights where I'd rather spend time on the other dishes than quickly making a dressing. I love Newman's Own Family Recipe Italian. It's quite strong in the umami department. I always have a bottle of it in the fridge and another in the pantry. Saves five minutes and lessens the time doing the dishes.

                        I've not found a creamy bottled dressing that I like. The xanthan gum texture really turns me off in salad dressing. Curious if anyone out there has a non-refrigerated creamy dressing that they could recommend.

                      3. butterfryme RE: sueatmo Feb 16, 2014 05:06 PM

                        I use extra virgin olive oil, balsamic, orange juice, dijon and some herbs with salt/black pepper. Sometimes I use lemon juice instead of balsamic for a lighter taste. I've also done some chopped shallots with the dressing above. Another common one I do is a tahini dressing.

                        2 Replies
                        1. re: butterfryme
                          geminigirl RE: butterfryme Feb 17, 2014 04:37 AM

                          How do you make your tahini dressing? Thanks

                          1. re: geminigirl
                            fldhkybnva RE: geminigirl Feb 17, 2014 05:38 AM

                            If you like tahini dressing google whole foods kale salad. They make a great lemon tahini dressing and the recipe is floating around.

                        2. MplsM ary RE: sueatmo Feb 16, 2014 05:10 PM

                          Olive oil, red wine vinegar (closer to 2:1 than 3:1), a smidge of Hellman's, salt and pepper. It's what I grew up with.

                          1. Antilope RE: sueatmo Feb 16, 2014 05:19 PM

                            2 Tbsp Balsamic Vinegar
                            2 Tbsp Red Wine Vinegar
                            4 Tbsp Seasoned Rice Vinegar (I use Marukan Seasoned Gourmet Rice Vinegar)
                            4 Tbsp extra-virgin olive oil
                            Salt & black pepper to taste

                            7 Replies
                            1. re: Antilope
                              h
                              HillJ RE: Antilope Feb 16, 2014 05:22 PM

                              Well that's interesting, using 3 diff vinegars to one olive oil. How did you come up with that?

                              1. re: HillJ
                                Antilope RE: HillJ Feb 16, 2014 05:28 PM

                                For years my wife made this "little bit of this, little bit of that" salad dressing that family and friends liked. One day I asked her the recipe so I could write it down. She said "a little bit of this and a little bit of that". The next time she made it, I weighed all the ingredient bottles before and after, the resulting recipe is above. That was about 5 years ago.

                                1. re: Antilope
                                  h
                                  HillJ RE: Antilope Feb 16, 2014 05:30 PM

                                  Accidentally on purpose house dressing! Fun story, A.

                              2. re: Antilope
                                s
                                sueatmo RE: Antilope Feb 16, 2014 06:26 PM

                                Hey how interesting! Thanks for sharing.

                                1. re: Antilope
                                  linguafood RE: Antilope Feb 17, 2014 09:33 AM

                                  Interesting that it kinda turns around the ratio for most vinaigrettes in that the vinegar portion is much bigger than the oil.

                                  I imagine it's very acidic?

                                  1. re: linguafood
                                    Antilope RE: linguafood Feb 17, 2014 09:45 AM

                                    It's good on a green salad. The rice vinegar has a lot of sugar that helps to smooth it out.

                                    1. re: Antilope
                                      buttertart RE: Antilope Feb 17, 2014 03:01 PM

                                      That'd be up my man's street. He loves sour.

                                2. emglow101 RE: sueatmo Feb 16, 2014 05:31 PM

                                  3 Tbsp olive oil
                                  1 Tsp red wine vinegar
                                  1 Tsp red wine
                                  1/2 clove garlic pureed
                                  in coarse salt
                                  1/4 Tsp Dijon mustard

                                  1 Reply
                                  1. re: emglow101
                                    s
                                    sueatmo RE: emglow101 Feb 17, 2014 04:04 PM

                                    It sounds good. I am impressed that you measure everything out. And I am learning that people like to mix their vinegars.

                                    That's the thing about Hounds. We discuss things no one else gets. And we do things others don't. And we eat very well.

                                  2. Ttrockwood RE: sueatmo Feb 16, 2014 05:52 PM

                                    At home alone i make either a hummus dressing (big gob of hummus, lemon juice, salt and pepper maybe a TB of almond milk)
                                    Or, i use a gob of plain greek yogurt mixed with basalmic, a splash of almond milk, and smoked paprika or one of those penzeys seasoned salts i have around.

                                    For others i do a fig basalmic vinegrette with 1/4 olive oil, 3/4 the vinegar and lots of cracked black pepper- everyone asks me what it is. The fig basalmic is key and the pepper gives some texture and warmth.

                                    4 Replies
                                    1. re: Ttrockwood
                                      s
                                      sueatmo RE: Ttrockwood Feb 17, 2014 04:06 PM

                                      Thanks for this. I happen to have a small bottle of fig balsamic vinegar. And I intend to make your dressing!

                                      In your recipe are you specifying parts, as in 1 part olive and 3 parts fig balsamic, or is it 1/4 C of OO and 3/4 C of fig balsamic?

                                      1. re: sueatmo
                                        Ttrockwood RE: sueatmo Feb 17, 2014 04:45 PM

                                        The fig basalmic is amazing! I just meant 1 part to 3 parts, taste it- depending how acidic yours is you may want a bit more of the oil.
                                        It's fairly thin but a little goes a long way, keeps well in the fridge for a few days (i use pretty quickly tho)

                                        1. re: Ttrockwood
                                          s
                                          sueatmo RE: Ttrockwood Feb 17, 2014 08:59 PM

                                          If you don't mind my asking, where did you get yours? I found mine in Cannon Beach OR. I am so happy to find your recipe, because I've had trouble knowing what to do with it.

                                          1. re: sueatmo
                                            Ttrockwood RE: sueatmo Feb 17, 2014 11:34 PM

                                            I picked up this one at a small market in CA near san francisco, here's the best image i found:
                                            http://www.polyvore.com/st_helena_fig...

                                            Its also wonderful drizzled on roasted fennel or just vanilla ice cream :)

                                    2. c
                                      charlesbois RE: sueatmo Feb 16, 2014 06:00 PM

                                      I think 9 times out of 10 I just splash balsamic and olive oil on a standard salad. I don't even bother mixing it. But if I go to the trouble of making an actual dressing, it's usually a Dijon-red wine-garlic vinaigrette or sometimes a blood orange vinaigrette.

                                      1. Njchicaa RE: sueatmo Feb 17, 2014 04:44 AM

                                        Lemon viniagrette with garlic and thyme. Everyone loves it.

                                        The Neelys barbecue ranch dressing is often requested as well.

                                        1 Reply
                                        1. re: Njchicaa
                                          j
                                          Jerseygirl111 RE: Njchicaa Feb 18, 2014 02:18 PM

                                          Will you share the recipe for the lemon vinaigrette?

                                        2. i
                                          INDIANRIVERFL RE: sueatmo Feb 17, 2014 04:48 AM

                                          Newman's Original. Consistently wonderful, and far easier than the trials and tribulations I went through making something almost as good.

                                          3 Replies
                                          1. re: INDIANRIVERFL
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                                            Puffin3 RE: INDIANRIVERFL Feb 17, 2014 07:13 AM

                                            My 'go-to' house dressing is from Escoffier:
                                            6 T best olive oil
                                            2 T wine vinegar
                                            S/P
                                            To this 'base' dressing I can add either 2 t mustard or a 1 t of anchovy paste and or some chopped herbs. Or none or all. All depends on what the salad is being served with.

                                            Sometimes I'll make Escoffiers: 6 T double cream ( whipping ream is a good substitute but doesn't have as much fat content as double cream)
                                            1 T fresh tomato puree. If no fresh made then canned.
                                            1 t mustard
                                            Juice of 2 lemons
                                            S/P

                                            Or 6 T single cream
                                            2 T lemon juice
                                            S/P

                                            Finally Escoffiers:
                                            150 ml whipping cream
                                            a few drops of lemon juice
                                            S/P
                                            These 'bases' lets me add a little of this or that while still retaining the classic French everyday dressing/s.
                                            'Light and bright' or creamy and rich.

                                            1. re: Puffin3
                                              ritabwh RE: Puffin3 Feb 17, 2014 11:27 PM

                                              anchovy paste. hmmmmm. will have to try it in my salad dressing.

                                            2. re: INDIANRIVERFL
                                              Ttrockwood RE: INDIANRIVERFL Feb 17, 2014 04:47 PM

                                              Haha, i mentioned upthread that's my dad's daily salad essential- and has been for decades!

                                            3. JTPhilly RE: sueatmo Feb 17, 2014 07:18 AM

                                              I wont buy bottle dressing anymore - just too much stuff in it (I do keep a bottle of ranch on hand for those who cannot venture beyond it) I don't really have a set way of making dressing though - depends on the salad and what else is in the meal usually a vinegrette sometimes creamy yoghurt/mayo based- If I am just making it for myself its olive oil, balsamic, salt and pepper in a jar - maybe a dab of mustard and shake it up - that's really all I need on a salad,

                                              2 Replies
                                              1. re: JTPhilly
                                                r
                                                rasputina RE: JTPhilly Feb 17, 2014 11:08 AM

                                                Yes about the only bottled dressing I still tolerate is 1000 island for on burgers. Once I started making salad dressing at home I couldn't eat bottled.

                                                1. re: JTPhilly
                                                  s
                                                  sueatmo RE: JTPhilly Feb 17, 2014 09:03 PM

                                                  I never buy it for salad. I haven't in years. I don't like bottled and I think it is over priced and not fresh.

                                                2. l
                                                  LeoLioness RE: sueatmo Feb 17, 2014 07:29 AM

                                                  -Dijon mustard
                                                  -Tiny bit of honey
                                                  -Balsamic vinegar
                                                  -Olive oil
                                                  -Lemon juice
                                                  -Salt and pepper

                                                  1. m
                                                    masha RE: sueatmo Feb 17, 2014 07:52 AM

                                                    1:3 vinegar to olive oil, with equal parts sherry & balsamic vinegar
                                                    dollop of Dijon mustard
                                                    salt
                                                    pepper
                                                    herbes de provence

                                                    1. b
                                                      bear RE: sueatmo Feb 17, 2014 09:12 AM

                                                      Mine's pretty similar to most of these:

                                                      evoo
                                                      red wine vinegar or balsamic
                                                      shallot
                                                      touch of garlic
                                                      fresh thyme
                                                      dijon
                                                      salt
                                                      pepper

                                                      The shallot, garlic and thyme go into the small container that came with my stick blender to get finely chopped, and then the dijon and vinegar go in along with the salt and pepper. I adjust the seasoning and then add the olive oil to emulsify. Simple and good on just about anything, or as a marinade.

                                                      1. m
                                                        mwhitmore RE: sueatmo Feb 17, 2014 09:15 AM

                                                        EVOO and sea salt.

                                                        1. linguafood RE: sueatmo Feb 17, 2014 10:08 AM

                                                          There isn't such a thing as *one* house dressing for me, because I love all kinds of salads, make them frequently, and they each get their own.

                                                          For one of my favorite winter salads (shaved fennel, blue cheese, toasted walnuts & grapefruit or pomegranate), I make a walnut vinaigrette with walnut oil, walnut mustard and white wine vinegar.

                                                          My German cucumber salad is made with Greek yogurt, lots of dill, s&p and a dash of white wine or apple cider vinegar, sometimes a little mayo or a little mustard. No oil needed thanks to the yogurt.

                                                          My man's favorite is blue cheese dressing (blue cheese, buttermilk, mayo, yogurt, squeeze of spicy brown mustard, apple cider vinegar, s& lots of coarse ground pepper). I generally serve this over butter lettuce or romaine.

                                                          I make a Caesar dressing that is absolutely fantastic: raw egg, 2-3 crushed garlic cloves, 3-4 anchovy filets, lemon, olive oil, parm, s&p.

                                                          BLT dressing for romaine, grape tomatoes and bacon: mayo & apple cider vinegar, s&p, maybe some chives if they're around. Done.

                                                          Cole slaw: mayo, apple cider vinegar, s&p. Done.

                                                          Greek: red wine vinegar, olive oil, oregano, s&p.

                                                          Tomato salad: olive oil, soy sauce, balsamic, lots of fresh parsley and scallions (if I'm not using finely diced red onion), s&p.

                                                          Thai: fish sauce, lime, hot chiles, cilantro, red onion.

                                                          And then any variations on the vinaigrette I mentioned up top with different nut oils, vinegars & mustards.

                                                          Great. Now I'm in the mood for salad :-)

                                                          1 Reply
                                                          1. re: linguafood
                                                            Ttrockwood RE: linguafood Feb 17, 2014 04:51 PM

                                                            Oooohh- that soy and basalmic dressing sounds amazing! Trying that tonight....

                                                          2. Uncle Bob RE: sueatmo Feb 17, 2014 10:08 AM

                                                            Kum Bak

                                                            1. a
                                                              acgold7 RE: sueatmo Feb 17, 2014 10:21 AM

                                                              Interesting how many vinaigrettes are here vs. other kinds. Here's mine, stolen from Mom. I like to make it in the FP a pint at a time so I always have plenty on hand:

                                                              Into a two-cup measuring cup, add

                                                              1/3 c Balsamic Vinegar
                                                              1/3 c Seasoned Rice Vinegar
                                                              2/3 c EVOO
                                                              2/3 c Regular Oil, your choice

                                                              In FP, mince

                                                              1 clove garlic
                                                              1 Shallot or equivalent amount Red Onion
                                                              1 t salt
                                                              1/2 tsp pepper
                                                              1 tsp sugar or artificial sweetener

                                                              Turn on FP, add veg until they bounce around and stick to the sides, minced. Add seasonings and liquids from cup and whizz until smooth.

                                                              Keeps indefinitely, refrigerated.

                                                              Of course you could do all this by hand if you chose and like it chunkier.

                                                              Here's a video:

                                                              http://youtu.be/95gXVs2IFZ0

                                                              10 Replies
                                                              1. re: acgold7
                                                                h
                                                                HillJ RE: acgold7 Feb 17, 2014 10:35 AM

                                                                Yours is the first I've noticed that adds sugar. I'm always hesitant to add sugar to a dressing; even in coleslaw dressing I haven't.

                                                                1. re: HillJ
                                                                  a
                                                                  acgold7 RE: HillJ Feb 17, 2014 10:40 AM

                                                                  I use Splenda but yeah, my kids like it sweet. We use this in our restaurant and add sugar to our coleslaw there too. Both are beloved, or so they tell us. Maybe everyone secretly hates them.

                                                                  You could certainly leave it out.

                                                                  1. re: acgold7
                                                                    h
                                                                    HillJ RE: acgold7 Feb 17, 2014 10:43 AM

                                                                    Oh no, just looking for the reasoning. You provided that, thanks :)

                                                                    I'm more of a vinegar lover, especially coleslaw. I enjoy that snap to the cabbage.

                                                                  2. re: HillJ
                                                                    wekick RE: HillJ Feb 17, 2014 11:25 AM

                                                                    I add "sweet" sometimes. It might be a fruit jam, honey, syrup or sugar. To make wilted lettuce. I add as much sugar as vinegar. Everybody loves that salad.

                                                                    1. re: wekick
                                                                      h
                                                                      HillJ RE: wekick Feb 17, 2014 12:04 PM

                                                                      No kidding, fruit jam in salad dressing. More details pls.

                                                                      1. re: HillJ
                                                                        wekick RE: HillJ Feb 17, 2014 12:48 PM

                                                                        This week I made a blackberry vinaigrette with blackberry jam. Add a teaspoon of jalapeño jelly to give it a little extra something. Don't add enough to be hot unless you want it to be. If using jam I might use about 3/1 oil to acid. Acid might be lemon juice or rice wine vinegar. I might add shallots raw or caramelized. I usually add mustard. Adding a little salt is key. I usually add the same amount of jam as acid.

                                                                        1. re: wekick
                                                                          h
                                                                          HillJ RE: wekick Feb 17, 2014 02:27 PM

                                                                          I'm going to try that! Both the blackberry and the jalpeno jelly next time round. This would be something I could tweak and riff on. Much appreciated.

                                                                      2. re: wekick
                                                                        s
                                                                        sueatmo RE: wekick Feb 17, 2014 04:10 PM

                                                                        I add sugar to the (um) bacon grease and vinegar in a hot skillet to make the dressing for wilted lettuce salad, which I must have once a year in the spring. I don't use as much bacon grease as I used to, and I don't end up with as wilted and soggy lettuce as I used to. But oh my goodness, I love that salad.

                                                                      3. re: HillJ
                                                                        a
                                                                        amishangst RE: HillJ Feb 17, 2014 12:57 PM

                                                                        I always add a pinch or two of sugar to mine. It doesn't so much as make it sweet as it just rounds out some of the harshness or bite of some of the ingredients, depending on what you use, such as shallot, or lemon juice). Of course, I also generally make my vinaigrettes with 1:1 acid to oil because I just don't like overly oily dressings so that may have something to do with it (creamy, sweet, cheesy, or tart...all good, but just not oily).

                                                                        Although most of the time I'm doing the semi-homemade thing and using Penzey's Country French Vinaigrette mix which has sugar in it anyway for a standard dressed greens on the side deal. If I'm making a more substantial main dish salad/grain salad, I'll make something a little less delicate and do mashed roasted garlic, lemon juice, olive oil, a dollop of stone-ground or dijon mustard, a pinch of salt, a pinch of sugar, and some chopped thyme if I have some.

                                                                        1. re: amishangst
                                                                          h
                                                                          HillJ RE: amishangst Feb 17, 2014 02:29 PM

                                                                          I'm with you on the too oily. I prefer the vinegar over olive oil in a light dressing prep. But now of few of you here have given me something to reconsider. Thanks.

                                                                    2. THewat RE: sueatmo Feb 17, 2014 10:29 AM

                                                                      Small clove garlic pounded with some salt, rested briefly in one part sherry vinegar (usually just a tablespoon), finished with two parts good olive oil.

                                                                      I look forward to trying some of the others on this thread.

                                                                      1 Reply
                                                                      1. re: THewat
                                                                        h
                                                                        HillJ RE: THewat Feb 17, 2014 10:33 AM

                                                                        Your dressing is what we use for a Caesar salad,

                                                                      2. m
                                                                        mwk RE: sueatmo Feb 17, 2014 10:33 AM

                                                                        My favorite "house" dressing is made with a top notch unfiltered Extra Virgin Olive Oil (for that nice peppery kick), fresh lemon juice, a crushed garlic clove, and a heaping tablespoon of Zaatar. People always ask me what's in the dressing.

                                                                        3 Replies
                                                                        1. re: mwk
                                                                          Ttrockwood RE: mwk Feb 17, 2014 04:57 PM

                                                                          What is the brand of olive oil? I keep trying to find a peppery one yet get overwhelmed at the insane market near me with easily 100 olive oils to choose from....

                                                                          1. re: Ttrockwood
                                                                            m
                                                                            mwk RE: Ttrockwood Feb 18, 2014 08:10 AM

                                                                            Right now, I'm using a brand called "Paesano", which I got at Whole Foods. It goes on sale from time to time, marked down from $19.99 a bottle to $9.99, so I stock up when it does.

                                                                            1. re: mwk
                                                                              Ttrockwood RE: mwk Feb 18, 2014 03:59 PM

                                                                              Thanks! That is a great sale price-i'll be looking for it.

                                                                        2. d
                                                                          Deborah R. RE: sueatmo Feb 17, 2014 10:45 AM

                                                                          My "secret ingredient" in a basic vinaigrette is McCutcheon's Vidalia Onion mustard. Adds a little something extra.

                                                                          1. r
                                                                            rasputina RE: sueatmo Feb 17, 2014 11:05 AM

                                                                            green goddess, I use Ina Garten's basic recipe but switch up the fresh herbs depending on desire and availability.

                                                                            1 Reply
                                                                            1. re: rasputina
                                                                              fldhkybnva RE: rasputina Feb 17, 2014 11:07 AM

                                                                              Oh yes, love this stuff. I use roxlet's version. I currently have all of the ingredients on hand so thanks for the reminder to whip up a batch.

                                                                            2. w
                                                                              weedy RE: sueatmo Feb 17, 2014 01:42 PM

                                                                              red wine vinegar
                                                                              dijon mustard
                                                                              dash of Worcester sauce
                                                                              dash of Agave nectar
                                                                              2x grape seed oil to the volume of the rest

                                                                              minced garlic optional

                                                                              that's my 'everyday' dressing

                                                                              1. d
                                                                                drchacha RE: sueatmo Feb 17, 2014 01:51 PM

                                                                                Shallots!!! Finely diced shallots make a good vinaigrette great.

                                                                                1 Reply
                                                                                1. re: drchacha
                                                                                  ChrisOfStumptown RE: drchacha Feb 17, 2014 09:00 PM

                                                                                  Totally agree

                                                                                2. Antilope RE: sueatmo Feb 17, 2014 08:49 PM

                                                                                  I liked the Ken's Apple Cider Vinaigrette, so I came up with this copycat recipe.

                                                                                  Ken’s Creamy Apple Cider Vinaigrette Copycat

                                                                                  1/2 tsp Spiced Cider Apple Flavor Drink Mix powder (sugar-free - Alpine or Mott's)
                                                                                  1/3 cup Dannon Light & Fit Vanilla Yogurt
                                                                                  1/2 cup Mayonnaise
                                                                                  2 tsp Cider Vinegar

                                                                                  Add ingredients to a bowl. Mix well.
                                                                                  Refrigerate until ready to use.

                                                                                  Also good on Chicken or fruit salads.

                                                                                  Makes about 1 cup.

                                                                                  1. ritabwh RE: sueatmo Feb 17, 2014 11:23 PM

                                                                                    balsamic, olive oil, dried oregano, salt, black pepper.sometimes i add a dollop of mayo. shake it up real good.

                                                                                    1. daislander RE: sueatmo Feb 18, 2014 07:16 PM

                                                                                      this is an amazing store we have here. The store is lined with stainless vats you can try any or all of the oils and vinegar's. http://olivethesenses.com/about/

                                                                                      Im not seeing anyone mention Braggs or yeast in there balsamic dressing. They are a great addition that add body and depth and nutrition!

                                                                                      6 Replies
                                                                                      1. re: daislander
                                                                                        h
                                                                                        HillJ RE: daislander Feb 18, 2014 07:18 PM

                                                                                        http://olivethesenses.com/store/#!/~/...

                                                                                        Including one that inspires me!

                                                                                        1. re: HillJ
                                                                                          daislander RE: HillJ Feb 18, 2014 07:20 PM

                                                                                          seriously they are all amazing!! my newest that i love is the lemongrass mint white balsamic.

                                                                                          1. re: daislander
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                                                                                            HillJ RE: daislander Feb 18, 2014 07:22 PM

                                                                                            I adore lemongrass! I do experiment quite a bit. And I sip vinegar like wine, find it very refreshing actually. But I was looking at the citrus offerings and thinking hmmm...what can I come up with next!

                                                                                            1. re: HillJ
                                                                                              daislander RE: HillJ Feb 18, 2014 07:40 PM

                                                                                              I should be in the kitchen cooking lemongrass pork I've had marinating all day. My first time making it can't wait.

                                                                                              I bought some bottles and ran out of time at chirtmas but plan on making some of my own vingers, lemongrass being one. I have to admit this vinegar is more minty but still love it. Goes great on quinoa or cous cous salads.

                                                                                              Ive tried the chocolate wow intense.

                                                                                              1. re: daislander
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                                                                                                HillJ RE: daislander Feb 18, 2014 08:40 PM

                                                                                                I like the way you think :)

                                                                                            2. re: daislander
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                                                                                              HillJ RE: daislander Feb 18, 2014 07:25 PM

                                                                                              Last summer I purchased a chocolate balsamic from here:
                                                                                              https://carterandcavero.com/vinegars and it was wicked good with berries....and for sipping.

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                                                                                          Springhaze2 RE: sueatmo Feb 18, 2014 08:15 PM

                                                                                          Usually red wine vinegar and EVOO vinaigrette with either garlic or a shallot, Dijon mustard, salt and pepper.

                                                                                          Another favorite is lemon Parmesan dressing:
                                                                                          Juice from one large lemon
                                                                                          1/3 cup EVOO
                                                                                          1/2 cup fresh grated Parmesan
                                                                                          garlic clove, crushed
                                                                                          pinch of salt
                                                                                          lots of fresh ground black pepper

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                                                                                            sweethooch RE: sueatmo Feb 18, 2014 11:52 PM

                                                                                            Trader Joe's orange muscat champagne vinegar, mixed 50-50 with walnut oil, a little dijon, salt (dried thyme optional). Because the vinegar is less acidic (and sweeter), it takes a lower ratio of oil than most vinaigrette. Substitute a different light/fruity vinegar if you don't have TJs.

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                                                                                              Chi_Guy RE: sueatmo Mar 10, 2014 06:09 PM

                                                                                              I find a simple sherry vinaigrette to be a versatile dressing for most greens. Sherry vinegar has just the right balance of sweetness and acidity without being too overpowering or sweet.

                                                                                              I use a 1 to 3 ratio of vinegar to olive oil with a little grated garlic or minced shallots (whichever I happen to have on hand).

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