What's your favorite home-made salad dressing?
I'm curious to hear what your favorite salad dressing/variations on vinaigrette is?
I have a bunch of favorites. I make my vinaigrette in the standard french style. I get bored with it, even with variations....but I get bored easily :D
Roquefort is a favorite when I have a nice hunk of cheese. I keep it simple with shallot, mayo, sour cream and a pinch of red pepper. Let the cheese shine through. I like Roquefort creamy, blue cheese dressing chunky.
Here is a great one that is different and seriously addicting with a salad of full of fresh veg and nuts, or a main dish chicken, or shrimp salad:
Creamy Oriental dressing
1/4 cup mayonnaise
4 Tablespoons Chinese black vinegar
2 Tablespoons sugar
3 Tablespoons sesame seed oil
Mix up and store in a mason jar in the fridge all week.
I like creamy dressings in the winter. I avoid sugar in my diet in general, but the little bit of sugar really balances the creamy dressings out.
I have been making a creamy balsamic too: mayo, balsamic, mustard, sugar, garlic, olive oil. It is a nice change from the standard run of the mill balsamic vinaigrette.
Sometimes I add a teaspoon of a nice jam instead of sugar. Fig jams and orange marmalades are good for this too.
for sweet - a lemon poppyseed dressing that's great on salads that contain diced apples and/or pears, cashews etc. Google winter salad. Also sweet, I have a French celery seed dressing that's based on sugar, ketchup etc. But today I really need to make a good vinaigrette to go on some local greens and a farmers market greenhouse tomato I hope has some flavor.
Honey ginger vinegar (my own brew) that's it. Especially good on raw mixed greens, beets, rice salad and citrus fruit.
I use 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.
Very simple, really. Olive oil, lemon juice and crushed red pepper. Sometimes a dab of mustard.
re: tim irvine
I wanted to reply to all of you with one answer but haven't find that option yet. Sorry, newbie on the site ;-)
Thanks for your suggestions. I'm pretty "old school" European style with my vinaigrette and love olive oil/vinegar/mustard/ base. I'm definitely into the balsamico vinegars, good french mustard and sometimes I'll throw in some capers and always a sweet note such as a teaspoon honey. And definitely salt. I'm going to try your suggestions. Thanks for the input!
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.
There's a recipe in Camille Glenn's "The Heritage of Southern Cooking" for Barbecue Vinaigrette. It's a basic vinaigrette with the flavoring elements being cider vinegar, ketchup, Worcestershire, and other barbecue-type seasonings. It is sensational.
Maple Balsamic Vinaigrette.
In a medium-sized jar (I use a Bonne Maman preserves jar) combine the following:
4 Tbsp. balsamic vinegar
4 Tbsp. maple syrup
1 clove garlic finely minced
1/2 tsp. Dijon mustard
1/2 tsp. salt
freshly ground pepper, to taste
1/2 to 2/3 cup extra-virgin olive oil
Tighten the lid and shake it all together until blended. It thickens slightly in the fridge and needs to be re-shaken if it sits more than an hour or so. The above is my adaption of a recipe I tried from the Boston Globe's Food section from 2/28/01. I sometimes increase the mustard if I want more of a bite.
Mine is definitely sweeter than the original. I *think* the original recipe called for 4 of vinegar and 3 of maple syrup, but I like the sweeter side (I was trying to recreate a bottled dressing from Jed's Maple Products in Vermont, and this comes very close). The original recipe also calls for (I think) about 1 cup of oil, but I prefer it a bit thicker so cut back on that as well.
We make salad almost daily and the standard is balsamic vinegar and avocado oil (1 to 1).
However, this recipe for Ceasar salad dressing is the best I have tried yet and I always get asked for a recipe:
6tbsp olive oil
2tbsp red wine vinegar
1tbsp lemon juice
1 egg yolk
1 tsp wounchester sause
1-2 cloves of garlic
salt / pepper