Whisk together in a small bowl or blender:
1 – 2 small cloves of garlic, minced
2 – 3 pinches of salt & a few grinds of fresh black pepper
1/3 – 1/2 cup vinegar (red wine, white wine, or balsamic work well)
1 teaspoon Dijon mustard or dry mustard powder
1 tablespoon honey (optional)
While continuing to blend, add slowly in a steady stream:
1 cup extra-virgin olive oil, grapeseed oil, or canola oil
Taste and adjust seasoning as necessary. It may take a few tries to find the ratio you like best.
Simply add about 1/3 cup of minced or snipped fresh herbs such as: Dill, parsley, thyme, and/or chives.
Use fresh lemon juice in place of vinegar
1 tablespoon of capers (drained, rinsed and chopped)
1 tablespoon of minced fresh parsley
1/2 teaspoon fresh lemon zest
*** Extra vinaigrette can be used to marinate grilled vegetables or to season cooked lentils or other beans ***
Whisk together in a small bowl:
4 oz soft fresh goat cheese at room temperature
1/4 cup buttermilk
2 teaspoons white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon minced fresh thyme, parsley, and/or chives
pinch fresh lemon zest
salt and fresh ground pepper to taste
If necessary, thin with additional buttermilk or water. Taste and adjust seasonings to preference. Use immediately or cover and refrigerate.
*** Extra dressing can be used as a sandwich condiment or on rice and other grains ***
Puree in a food processor or blender:
1 cup of a good quality mayonnaise
1/2 cup sour cream
1/4 cup finely chopped fresh parsley
1 – 2 tablespoons fresh lemon juice or red wine vinegar
1 teaspoon minced garlic
6 dashes Worcestershire sauce
Salt and ground pepper to taste
pinch of ground red pepper or dash of Tabasco sauce (optional)
Add and process to desired consistency:
4 ounces blue cheese, crumbled
Taste and adjust seasonings , thin with buttermilk or water if necessary. Use immediately or cover and refrigerate.
*** Extra dressing can be used as veggie or chip dip, or as condiment with roasted potatoes or grilled steak ***
These three recipes were adapted from Irma Rombauers Joy of Cooking.
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