Homemade Dressings

By Joelene

Homemade salad dressing ingredients list

Dressings fall into two basic categories: vinaigrette and creamy. The first is made from an acid like vinegar, extra-virgin olive oil, salt and pepper. Creamy dressings are made from a combination of dairy products including buttermilk, sour cream and mayonnaise. Both basics act as blank slates. Whisk in fresh herbs, citrus zest, roasted garlic, Asian chile sauce, green peppercorns and a laundry list of other ingredients to create myriad adaptations.

Follow these tips for fast and versatile vinaigrette:

• Whisk the vinegar and other acidic ingredient, such as lemon or lime juice, then add the seasonings, such as salt, pepper, minced shallots or mustard. Mixing them in olive oil first mutes their flavors.

• Vinaigrette can be made with a whisk, fork or blender. Always add oils slowly.

• Vinaigrette is best when eaten fresh. Make just enough for a salad or marinade. Store any surplus in the refrigerator for up to two weeks. Always whisk dressing briskly before using.

• Dip a lettuce leaf into vinaigrette to taste before tossing.

• Use less vinaigrette by storing in a plastic spray bottle. Shake and spray onto salad instead of pouring.

• Store oils and vinegar in cool, dark cabinets, not the refrigerator.

• Fresh herbs are better than dried. If using dried, rub between your fingers to release the oils and flavors before adding to vinaigrette.

• Before buying olive oil, read the label for clues to its flavor. Unlike wine, olive oil loses fruitiness and flavor as it ages. Buy oils as close to harvest as possible. Use within 12 to 18 months of purchase. Be suspicious of labels that do not include a harvest date or a "best before" date.

Follow these tips for red-carpet-worthy creamy salad dressings:

• Lighten up dressings by using low- or no-fat dairy.

• Make sure the dairy products are fresh. A slight hint of sourness ruins a dressing.

• Store dairy-based dressings in the refrigerator for up to a week.

• When tossing, pour dressings in small increments to prevent soggy, overdressed salads.

Ingredients

• Basic Creamy Dressing
• 1 1 1 cup buttermilk
• 1/2 1/2 1/2 cup sour cream
• 1/4 1/4 1/4 cup mayonnaise
• to and pepper to taste
• Creamy is the "comfort" dressing.
• Varieties like Russian, Green Goddess and Ranch remain favorites. They are best suited for crisp greens like romaine and iceberg, and they easily double as dipping sauces for vegetables and fruits.
• Think of a basic creamy dressing as a blank canvas. Customize by adding many of the same ingredients that perk up vinaigrette, such as avocados, lemon juice, peppercorns, cheese, pesto and fresh herbs.
• Russian
• 1/3 1/3 1/3 cup ketchup
• 3 3 3 tablespoons sweet pickle relish
• Peppercorn
• 2/3 2/3 2/3 cup freshly grated Parmesan
• 1 1 1 teaspoon fresh green peppercorns
• Southwestern
• 1/2 1/2 1/2 avocado, smashed
• 2 2 2 tablespoons diced roasted chiles
• Greek
• 1/2 1/2 1/2 cup crumbled feta
• 1 1 1 tablespoon diced sun-dried tomatoes
• Green Goddess
• 1 1 1 cup fresh basil, finely diced
• 2 2 2 tablespoons fresh lemon juice
• 1 1 1 clove garlic, minced

Preparation

Step 1

Basic Vinaigrette

1 part acid
3 parts oil
Salt and pepper to taste

Classic vinaigrette is nothing more than a mix of oil and acid. A debate remains over the ideal ratio between the two, but typically it's three parts oil to one part acid. For dressings with more bite, adjust the ratio to equal-parts oil and acid. Creamier vinaigrette is made with one part acid to three parts oil.

Adding mustard, herbs, garlic, citrus zest and Parmesan enhances the flavor and helps to stabilize the mixture.

Extra-virgin olive oil remains the top choice for vinaigrette. Extra-virgins are the highest class of oils and must, by regulation, contain less than 1 percent acidity and be mechanically (not chemically) produced. The result is the smoothest and mildest-tasting variety of olive oil. Like wine, olive oil takes its flavors from the soil the fruit is grown in, so experiment with regional varieties to find a favorite.

Vinegars are the traditional acid, but citrus juice, wine and sake work as well.

Today's selection of oils and vinegars is staggering and includes walnut and avocado oils and balsamic, rice wine and champagne vinegars. Mix and match for nearly endless flavor combinations.

While vinaigrette is known best as a salad dressing, it also doubles as a quick-and-easy marinade for grilled beef, seafood, chicken, pork and veggies.



Herb and Shallot

1 tablespoon red-wine vinegar
3 tablespoons extra-virgin olive oil
1 large shallot, diced small
1 teaspoon finely chopped tarragon
Salt and pepper to taste

Italian

1 tablespoon sherry vinegar
3 tablespoons extra-virgin olive oil
1 tablespoon shredded Parmesan
1 large clove garlic, minced
Salt and pepper to taste

Mustard and Garlic

1 tablespoon balsamic vinegar
3 tablespoons extra-virgin olive oil
1/2 teaspoon whole grain mustard
Pinch brown sugar
1 clove roasted garlic, smashed

Asian

1 tablespoon rice-wine vinegar
3 tablespoons extra-virgin olive oil
1/2 teaspoon minced ginger
Dash of Sriracha (Asian hot sauce)

Sun-Dried Tomato Pesto

1 tablespoon white-wine vinegar
3 tablespoons extra-virgin olive oil
1/2 teaspoon sun-dried tomato pesto
1 teaspoon finely chopped basil