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Making Your Own Salad Dressings and Condiments
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.
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.
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.
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.
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.
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!