I haven't bought any salad dressings for many years, but I know there are plenty of weird synthetic ingredients in most of them.
Recipes for every type of salad dressing are at our fingertips if we look on line and in recipe books. Some are more complicated than others.
My family have a favourite that has been passed down from our Granny Opie. It's a creamy style dressing which, when mixed with yogurt, makes a luscious potato salad and is also good in coleslaw. We use it on a tossed salad sometimes instead of vinaigrette, and on sandwiches, especially chicken, and oh, can't forget the good old egg sandwiches.
Granny's Mayonnaise1/2 cup of sugar
1 dessertspoon plain flour
1 teaspoon mustard powder
1/4 teaspoon salt
3/4 cup milk
3/4 cup white vinegar
In a double boiler, mix dry ingredients together first.
Using a whisk, stir in the egg, half the vinegar, then half the milk.
Whisk until well blended, then add the remaining milk and vinegar and whisk again.
Whisk gently over heat until mixture thickens and comes to boiling point.
Pour into a jar when it has cooled a little.
Cover and store in fridge.
This is my double boiler. A stainless mixing bowl perched on top of a saucepan of hot water. When I was younger I would always think, when I saw a recipe using a double boiler, "Oh I can't make that, I don't have a double boiler!"
Ha! I had to learn to be resourceful through need. It works perfectly well and to this day I don't know what a real double boiler looks like.
I always make a double batch of this mayo as it keeps well in the fridge for months and being a lazy cook, it takes the same effort to make double.
Into another jar, mix half Mayonnaise with half yogurt and stir well.
This is a creamy dressing for the most delicious potato salad, coleslaw dressing and for using in sandwiches etc.
We still call it Granny's Mayo, but I know that Granny never added yogurt when she used it, so we've brought it into the twenty first century with a slight adaptation.
Have you got a family favourite dressing that you always go to? And how have you adapted it to our times?
Thanks for dropping by and I hope you are motivated to try making mayo from scratch.