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Making Your Own Salad Dressings and Condiments

Updated on October 22, 2012

No Chemicals and Preservatives Here!

My friend, Billybuc(or William D. Holland), wrote an article about what was contained in a salad dressing. It was chemicals and preservatives, along with a couple of ingredients that we recognized. Nice, yes? I really don’t want to ingest things like that, which might end up doing strange things to our bodies and slowly make us sick or even worse, kill us. Since I plan on living into three digits, I’d like to be as healthy as possible when I do it. If you don’t want to live that long, I’d like to keep you healthy if I can do it, for as long as you’d like to be on this planet.

Italian Dressing

Make this dry mix ahead of time and then mix for salad as it is needed. Combine 1/3 cup grated dry cheese that you like and a tablespoon each of onion powder, garlic powder, celery seed, paprika, and sesame seed, which will be your basic mix. If you’d like you can add other herbs that you favor or some dry mustard. Mix well and store airtight.

When it is time for the salad, use a tablespoon of the Italian mix with ½ cup oil and ¼ cup vinegar. For those of you that want to go low-cal, omit the oil. Shake well in a cruet or similar.

French Dressing

Puree one garlic clove, ½ cup tomato juice, a tablespoon onion, a tablespoon green pepper, 2 tablespoons lemon juice, a tablespoon honey, a pinch black pepper, and ¼ tsp. salt. Chill for an hour or two.

Two-Quart Dressing

Wire whip together a quart each of mayonnaise and buttermilk. Then add 1 tablespoon each salt, onion, dried parsley, and capers. Also add ½ tsp. each black pepper, dry mustard, garlic powder, and celery salt. Finally, add a dash of cayenne pepper. Mix well and refrigerate.

Blue Cheese Dressing

Use a cup of the two-quart dressing for a base. Add 4 ounces blue cheese and a tablespoon lemon juice.

Eggless Mayonnaise

Use a blender and combine 3 tablespoons lemon juice, 2 chopped garlic cloves, and a tablespoon dry mustard until blended. While the blender is on lowest speed, drizzle in a cup of canola oil VERY SLOWLY until the mayo has thickened. You might not need the entire cup. This makes a little more than a cup of mayonnaise. Don’t try to reduce the recipe, or it will not turn out properly.

Tartar Sauce

Add ¼ cup chopped pickles and a tablespoon capers to a cup of mayo. Or, if you are using the homemade eggless mayonnaise, add a tablespoon each of chopped parsley, green onion, green olives, pickles, and tarragon vinegar.

Thousand Island Dressing

Combine a cup of mayo, ¼ cup ketchup or chili sauce, 2 tablespoons parsley, a cut-up boiled egg, 2 tablespoons green pepper(optional), a tablespoon finely chopped onion, and ½ tsp. dill. Add salt and pepper if you’d like.


Put 3 tablespoons cornstarch in a pan over medium heat. Make a paste by gradually adding 2 cups tomato juice. Then add a tablespoon honey, ½ tsp. salt, a bit of onion, garlic salt, and optionally, a pinch cayenne pepper.

If you have any leftovers after your meal, make sure that you refrigerate in a closed glass container. I deliberately put a recipe in here for eggless mayonnaise, due to the constant threat of salmonella with eggs. No point in taking any chances. These recipes will not taste like any commercial product, so please don’t expect that. These recipes happen to be better than what you are most likely used to, so please don’t hold that against them. Enjoy cooking, and above all, have fun!


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    • aviannovice profile imageAUTHOR

      Deb Hirt 

      6 years ago from Stillwater, OK

      Thanks, toknowinfo. I prefer homemade, too, as I don't care for preservatives and other unnatural items.

    • toknowinfo profile image


      6 years ago

      Thanks for these simple and great recipes. I prefer homemade whenever I can, and you just made it easier.

    • aviannovice profile imageAUTHOR

      Deb Hirt 

      6 years ago from Stillwater, OK

      You are so welcome, gamby. My mother was quite the cook, and a big grocery store was 25 miles away. We had to learn to make do, and she had plenty of cookbooks. You tend to pick these things up, as time goes on.

    • gamby79 profile image


      6 years ago

      You are a source of endless and such a variety of information! I will definitely be trying a couple of these!!! Can't wait! Thanks again for sharing!

    • aviannovice profile imageAUTHOR

      Deb Hirt 

      6 years ago from Stillwater, OK

      Good deal, shiningirisheyes. They more you keep away from commercially prepared food, the better.

    • aviannovice profile imageAUTHOR

      Deb Hirt 

      6 years ago from Stillwater, OK

      3/4 cup sugar

      1/3 cup cider vinegar

      4-1/2 teaspoons grated onion

      3 teaspoons ground mustard

      1 teaspoon poppy seeds

      1/2 teaspoon salt

      1 cup vegetable oil


      In a small bowl, combine the first six ingredients. Slowly add oil, while whisking briskly. Cover and refrigerate until serving. Yield: 1-3/4 cups.

    • shiningirisheyes profile image

      Shining Irish Eyes 

      6 years ago from Upstate, New York

      Great write. This is something I do as well. I also make my own gravy.

      You are a source of endless creativity my friend.

    • debbiepinkston profile image

      Debbie Pinkston 

      6 years ago from Pereira, Colombia and NW Arkansas

      Thanks! I have been wanting some homemade dressing recipes. When I lived in Venezuela we often made our own mayonnaise and dressings, but I didn't remember the ingredients or amounts.

      I would love to have a poppy seed dressing, do you have one?

    • aviannovice profile imageAUTHOR

      Deb Hirt 

      6 years ago from Stillwater, OK

      Thanks, kashmir. Life is good when you have better food.

    • kashmir56 profile image

      Thomas Silvia 

      6 years ago from Massachusetts

      Hi my friend great hub and awesome do it your self salad dressing recipes ! Well done !

      Vote up and more !!!

    • aviannovice profile imageAUTHOR

      Deb Hirt 

      6 years ago from Stillwater, OK

      Brenda, I think if we can getaway from all those chemicals in food and water, we will be all the better for it.

    • aviannovice profile imageAUTHOR

      Deb Hirt 

      6 years ago from Stillwater, OK

      No secrets here. I'd just like to see people have healthier options than what is out there.

    • Hyphenbird profile image

      Brenda Barnes 

      6 years ago from America-Broken But Still Beautiful

      Thanks for the recipes. My family eats hardly any processed foods. We love salads with only a sprinkle of lemon or lime juice a dash of olive oil and balsamic vinegar. I do occasionally make a dressing and will utilize your recipes. Congratulations for being chemical and preservative free!

    • Mhatter99 profile image

      Martin Kloess 

      6 years ago from San Francisco

      Thank you for sharing your secrets.

    • aviannovice profile imageAUTHOR

      Deb Hirt 

      6 years ago from Stillwater, OK

      Exactly, Carol. I don't want to eat chemicals and additives.

    • carol7777 profile image

      carol stanley 

      6 years ago from Arizona

      Some good ideas here to do it yourself dressings..Cheaper and better than buying in the store. I always like to know what goes into food and this is one sure way to find out.

    • aviannovice profile imageAUTHOR

      Deb Hirt 

      6 years ago from Stillwater, OK

      Thanks, Billy! Here's a few more to enjoy, plus the condiments. When I find something that suits me in the way of BBQ sauce, I will get that down, too.

    • billybuc profile image

      Bill Holland 

      6 years ago from Olympia, WA

      Thanks for the mention, Deb, and I'll have you know after writing that article we began making our own salad dressings. I may not be the brightest bulb in the pack, but I do learn eventually! Great recipe!


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