Salad Dressings From Your Own Kitchen

Go to the grocery store and look at all the salad dressings on the shelf. Nowadays there is a seemingly endless variety of varieties and flavor combinations. Most start out with a basic base and flavors are added from there. Unfortunately if you read the ingredient labels you will find a lot of stuff in there that you probably do not need in your diet.

For the next few posts I am going to show you how to make a good variety of salad dressings right in your own kitchen. They are better for you and your family because of the lack of preservatives and fillers, and artificial ingredients, not to mention they taste much better as well.

Lets start with the most basic. Mayonaise. This will be used as a base for several of my dressing recipes so we might as well start there. Here is the ingredient list you will need:

  • 1 large egg
  • 4 teaspoons freshly squeezed lemon juice, or to taste
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground white pepper (white because you don’t want black specks in your mayo)
  • 1 cup olive oil 

In your blender combine the egg, lemon juice, mustard, salt, and pepper and blend well. You should end up with something that looks like this:images (83)

While the blender is still running on low, Add the olive oil in a very slow drizzle. Pour over the back of a spoon into the blender to help control the flow.images (84)

What you are doing here is called making an emulsion. when all the oil has been added you will have a thick whitish yellow product. put this in an airtight container and refrigerate for up to a week. I doubt it will last that long once you taste it. Just save some of it for the next dressing recipe that I post.

Now if you want to get fancy, add some fresh minced garlic and your favorite herbs to this and presto, you have what is known in the culinary world as an Aioli.

Okay readers, get that mayo made because next up is my recipe for homemade Russian Dressing.

Cook from the heart, taste the love

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