Including low-calorie versions (at bottom of page)
Home-made salad dressings have several advantages over dressings bought at the grocery store: All dressings should be chilled before serving. Store dressings in the refrigerator in covered containers. Since home-made dressings contain no special preservatives, make them in small quantities and use them promptly. If dressings separate, stir or shake before serving.

These recipes are only examples. With home-made dressings you should feel free to experiment with different flavors, herbs and ingredients.


Process 1 minute:
2 large egg yolks or one egg
1 T dry mustard
1/2 t salt
dash tabasco
1 T vegetable oil
2 T vinegar

While machine is running, drizzle in
(through the pinhole in the pusher)
1 1/4 C oil followed by 2 T vinegar or
lemon juice

RANCH DRESSING Combine: 1 C mayonnaise 1 clove garlic, minced 2 T parsley flakes 1 green onion, minced 1/2 C buttermilk
BLUE CHEESE DRESSING Mix well by hand: 1 C mayonnaise 1/4 C sour cream 2 T vinegar or lemon juice 2 t sugar 1/4 t dry mustard 1/4 t garlic powder 1/4 t onion powder Crumble 2 oz blue cheese (or more), stir into mayo mix Chill several hours (Substitute grated garlic and onion for the powder)
THOUSAND ISLAND DRESSING Combine well: 1 C mayonnaise 2 T tomato salsa or chili sauce 1/3 C milk 2 T sweet pickle relish (1 hard-cooked egg, chopped fine)
NEW ORLEANS FRENCH DRESSING 1 C salad oil 1/4 C vinegar 3/4 t worcestershire sauce 3/4 t salt 1 t sugar 1/2 t prepared mustard 1 t paprika 1/2 t pepper Mix well, chill
ITALIAN MAYONNAISE 1 hard-cooked egg, diced 1 C ricotta cheese juice of 1/2 lemon 1/2 t dry mustard 1/2 t salt 1/2 t celery salt 1/2 t sugar Put all ingredients in blender, process until smooth
AVOCADO MAYONNAISE Peel & chunk 1 avocado 1 large egg 3 T lemon juice 1 t prepared mustard 1/2 t salt Process in blender until smooth
HAYES STREET GRILL ITALIAN Whisk together: 1/4 C lemon juice 1/4 C red wine vinegar 2 t worcestershire sauce 1 t salt 1/4 t pepper 1 C olive oil 1/4 C fresh basil, chopped 2 T fresh parsley, chopped 3 cloves garlic, minced
ITALIAN PARMESAN DRESSING Process in blender until well mixed: 1 1/3 C oil 1/3 C red wine vinegar 1 garlic clove, minced 1 T grated parmesan cheese 1 t salt 1/2 t sugar 1/4 t each oregano, basil, thyme 1/4 t ground pepper pinch of red pepper flakes or cayenne
BASIC FRENCH DRESSING 1/2 C white vinegar 1 1/2 C oil 1 1/2 t salt 1 small sliced onion 2 t sugar 1/2 t each paprika, dry mustard Process in blender until creamy, chill
CELERY SEED DRESSING Shake in a jar or process in blender: 1 t salt 1 t dry mustard 1 t paprika 1 t celery seed 1/2 C corn syrup 1/2 C wine or cider vinegar 1 C oil 1 T grated onion 2/3 C catsup Chill. Shake before serving

2 eggs
1 t celery salt
1/2 t paprika
pinch dry mustard
juice of 1 lemon
4 T skim milk
1 T vegetable oil
Beat eggs, salt, paprika and mustard;
gradually beat in juice and milk.
Cook, stirring, over very low heat or in
top of double boiler until thick.
Beat in the oil.

(18 calories per tablespoon)

LOW CALORIE COOKED MAYONNAISE II Combine: 2 T cornstarch 1 C + 2 T water Cook, stirring, until thick. Cool. Add: 1 T oil 1 T vinegar 1/2 t sugar or sugar substitute 1 egg yolk 1/2 t salt 1 T dry mustard dash Tabasco sauce (15 calories per tablespoon)
BASIC LOW CALORIE SALAD DRESSING Blend 2 t cornstarch and 1 C water; cook, stirring, until thick Cool, then add and chill: 2 T lemon juice or vinegar 1 1/2 t sugar or sugar substitute 2 T oil 1 t prepared horseradish 1 1/4 t prepared mustard 1 t salt 1/2 t garlic powder (19 calories per tablespoon; substituting vinegar and sugar substitute, 17 calories; reducing oil to 1 T, 10 calories per tablespoon) Variations: Substitute 1/2 t guar gum* for cornstarch; do not cook (reduces calories by 1 per tablespoon) Add 1/2 t paprika or ground pepper Add 1/4 C catsup (adds 4 calories per tablespoon) Add dried herbs (basil, oregano, thyme, summer savory) *Guar gum is a handy natural thickener for soups, sauces and gravies, requiring no cooking. It is generally available at health food stores
LOW CALORIE RANCH DRESSING Boil 1 C water Combine 1/4 C water and 2 1/2 T cornstarch, add to pot Cook until thick. Cool Add: 1 T dry mustard 1/2 t salt dash tabasco sauce 1 T vegetable oil 1 T vinegar 2 t dry parsley flakes 1/2 t onion powder 1/4 t garlic powder 1/4 t paprika 1/4 t ground pepper 1 egg yolk 1 t sugar substitute 1 C buttermilk (12 calories per tablespoon)

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©  2008 Richard Packham    Permission granted to reproduce for non-commercial purposes, provided text is not changed and this copyright notice is included


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