Ingredients
- FOR BASIC VINAIGRETTE
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon sea salt
- 1/8 teaspoon ground black pepper
- 3 tablespoons olive oil (extra-virgin)
- FOR ONION DRESSING
- 1/2 tablespoon yellow onion, finely minced (or grated)
- 1/2 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/2 tablespoon balsamic vinegar
- 1/3 to 1/2 cup olive oil (excellent olive oil)
- 1/8 teaspoon freshly ground pepper
- FOR ITALIAN DRESSING
- 1 cup olive oil
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- 1/4 cup balsamic vinegar
- 1 tablespoon brown sugar
- FOR HONEY MUSTARD
- 1/2 cup mayonnaise
- 1/4 cup olive oil
- 1 teaspoon mustard
- 1/8 cup brown sugar
- FOR BUTTERMILK RANCH
- 1 garlic clove, minced (or pressed)
- 2 chives, finely chopped
- 1/2 cup buttermilk
- 4 ounces fat-free Greek yogurt (plain, 1/2 cup)
- 1 tablespoon lemon juice
- 1/3 cup flat leaf parsley, finely chopped
- Salt to taste
- FOR MAYONNAISE
- 2 egg yolks
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1/2 cup olive oil
- 1/2 teaspoon salt
How to Make
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Step 1: For the first 4 dressings:
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Step 2: Whisk all ingredients together until well blended.
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Step 3: For Buttermilk Ranch: Combine all ingredients in a medium bowl. Whisk to until well blended. Chill until ready to use. Store in fridge for up to a week.
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Step 4: For Mayonnaise: Whisk yolks, Dijon and lemon until well blended and light in color by hand – 3 minutes, by mixer – 1 minute). Slowly drizzle in oil a little at a time, whisking until mayo stiffens. Add 1/2 teaspoon salt. Refrigerate for up to 2 days.
We hope you enjoy this recipe!
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