22
Jun
12

salad dressings

With the warm weather and the increase of cool meals such as salads, a few basic ingredients can be utilized to provide a variety of dressings. Reduces the number of bottled dressings in your fridge.

Balsamic vinegar and oil*

Mix about 2/3 vinegar to 1/3 oil

Basic Mayonnaise

  • 1 egg yolk
  • oil*

There are many recipes of Mayonnaise this is the most basic, if you find yourself without any in the fridge or you like to make your own.

In a blender, or with a mixer with beaters, or a kitchen aid with a wire whip, beat the egg yolk and drizzle in oil slowly such as adding a teaspoon at at time till the proper consistently is obtained .  A general proportion is about 1 cup oil per egg.

Making such a small amount may not work well in all types of blenders, one type of blender such as one for making smoothies the blade design did not allow the single yolk to be mixed, the tines of the blades were spaced to far from the bottom of the container. You could of course double or triple the recipe but I wanted to make a small amount at a time. Store refrigerated and use within 4 weeks.

*oil can be canola, olive, vegetable etc. or a blend.

Variations:

add:

  • crumbled blue cheese
  • finely chopped onion
  • minced garlic
  • sour cream
  • lemon juice
  • vinegar
  • salt
  • pepper
  • lime juice
  • poppy seeds, celery seeds, dill seeds etc.
  • herbs
  • hot pepper sauce
  • ketchup
  • horse radish
  • relish
  • chili sauce

 

yet to be posted: tomato French dressing as soon as I locate the recipe


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