Tuesday, 31 January 2017

Salad Dressings

This morning at the supermarket I lingered at the salad dressings section, looking at some of the weird ingredients that go into them. The prices on some were rather interesting too.
I don't want to ingest those artificial ingredients or spend money on inferior food, so I try to adapt or invent recipes to suit our tastes, using real ingredients, with no preservatives.
Recently I found a simple recipe for Coleslaw dressing that contains mayo, so I use  Granny's mayo that I wrote about awhile ago. I always keep a big jar of it in the fridge to use as a base mayo.

A few simple ingredients makes a delicious, preservative and numbers free, Coleslaw Dressing.
I make up a batch and keep it in a screw top jar, usually only enough that we would use within a week, because we eat a lot of coleslaw type raw salads.
Half cup of mayo
Half cup of sour cream (did you know that the cheap home brand or Aldi sour cream is just as good quality as the name brands?)
One level teaspoon caster sugar
Half teaspoon of salt (Himalayan Pink or any good salt)
Mix it in the jar with a spoon, until well combined then add a splash (approx 1 or 2 dessertspoons) of apple cider vinegar to bring to the consistency of a thick dressing.

Another of my favorite dressings is this easy one that most of you will probably be familiar with.
I don't know what it's called, so lets just call it,
 Egg and Oil Mayo.
Put the following into a jar that is large enough to take your stick blender;
1 cup of good light oil (I use rice bran oil, because olive oil has a taste that is too strong for this recipe, and I don't use cheap vegetable cooking oils for good health reasons.)
1 egg
1/4 teaspoon salt
1/2 to 1 teaspoon dry mustard  (to taste)
Juice of half a lemon or 2 tablespoons
There's no need to blend and drizzle other bits in slowly; just put everything in together!
Place the stick blender into the bottom of the jar and blend.
Magic!! It quickly becomes a thick, pale yellow creamy delicious dressing.
It only takes a minute, and gets thicker the longer it's blended.

Fiddle around with it until you get the flavour you want; add more lemon juice to make it taste more Hollandaise if you like.
Or add some dried dill or chives.

I can't get enough of this at the moment, and am dipping thick slices of fresh picked zucchini and cucumber into it, for a snack.
It would be suitable for all types of food intolerances.. gluten free, sugar free, low carb, dairy free.
Guilt free creamy deliciousness.

If you have a salad dressing recipe you would you like to share, please do?
Cheers!

7 comments:

  1. We eat a lot of salads here in the Summer and I'm always trying out different dressings. I'm liking a vinagrette at the moment made with apple cider vinegar. So fresh and light and delicious. Meg:)

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    Replies
    1. Vinaigrette dressing is always a favorite Meg, and can be changed in subtle ways with different types of vinegar. In my fridge at present is ACV vinaigrette that's perked up with some kumquat marmalade.

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  2. This is my favourite. It seems to go with everything!

    1/2 cup of garlic infused olive oil (or plain oo and
    3 garlic cloves)
    1/4 cup rice vinegar
    1 T honey
    1 T Dijon mustard
    salt and pepper to taste

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    Replies
    1. I've never tried this with rice vinegar Barbara, but will have a go next time I make up a jar. Thanks! And I adore honey in this dressing.

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  3. Thanks for the coleslaw dressing recipe Sally. I am making it now.

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    Replies
    1. I hope you like it Annie. It's quite sweet, from the sugar already in Granny's Mayo, so you could perhaps omit the sugar.

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  4. Thank you so much for these recipes, like you, I balk at the additives and preservatives in dressings, I shall be trying some of these for sure.

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