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>Sensational Salad Dressings and Vinaigrettes

Posted on March 3, 2010 by Glutenfreeda

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Great salad dressings are so easy to make and so much better than the manufactured variety, not to mention sooooo much fresher and guaranteed gluten-free. If you don’t make your own already, we encourage you to try some of the following recipes and see for yourself.

For those who have not made dressings from scratch, we’d like to demystify the formula for a great salad dressing. It is simply a 3 to 1 ratio of oil to acid. As an example, for a dressing for two; measure 3 teaspoons olive oil, 1 teaspoon balsamic vinegar, shake or stir to emulsify and season to taste with salt and fresh ground pepper. Three measurements of olive oil to one measurement of any acid ( vinegar, lemon juice, etc). To this combination simply add flavorings; mustard, garlic, shallots, herbs, salt and pepper. For sweeter dressings add sugar and fruit and for creamy dressings add egg yolks, sour cream, buttermilk or crème fraiche.

A key ingredient to dressings is olive oil. It is important to use the best quality olive oil you can find, this tip will dramatically improve the taste of any dressing.

Store homemade dressings in labeled glass bottles that you can shake before using. Homemade dressings will keep for weeks in the refrigerator.

Garlic Dressing

  • 1 egg yolk
  • 1/3 cup red wine vinegar
  • 1 Tablespoon sugar
  • 1 Tablespoon minced garlic
  • 1 cup olive oil
  • Salt and fresh ground pepper

Combine all ingredients except oil and salt and pepper in a food processor and pulse to combine. With motor running, add oil in a steady stream through a feed tube. Season to taste with salt and pepper.

French Dressing

  • 2 eggs 1/2 cup red wine vinegar
  • 1/3 cup sugar
  • 1 Tablespoon gf Dijon mustard
  • 1/2 teaspoon salt
  • 1 teaspoon paprika
  • 1 cup vegetable oil

Combine all ingredients except oil in a food processor and pulse to combine. With motor running, add oil in a steady stream through a feed tube. Season to taste with salt and pepper.

Poppy-Seed Dressing

  • 1 egg
  • 1/4 sugar
  • 1 Tablespoon gf Dijon mustard
  • 2/3 cup red wine vinegar
  • 1/2 teaspoon salt
  • 3 Tablespoons grated onion
  • 2 cups corn oil
  • 3 Tablespoons poppy seeds

Combine all ingredients except oil and poppy seeds in a food processor and pulse to combine. With motor running, add oil in a steady stream through a feed tube. Add poppy seeds and adjust seasonings.

Creamy Tarragon Mustard Dressing

  • 1 egg
  • 2 egg yolks
  • 1/3 cup gf Dijon mustard
  • 1/4 cup tarragon vinegar
  • 1 teaspoon dried tarragon
  • Salt and pepper
  • 1 cup olive oil
  • 1 cup corn oil

Combine all ingredients except oil in a food processor and pulse to combine. With motor running, add oil in a steady stream through a feed tube. Season to taste with salt and pepper.

Honey Mustard Salad Dressing

  • 1/4 cup extra-virgin olive oil
  • 2 Tablespoons fresh lemon juice
  • 2 Tablespoons gf Dijon mustard
  • 1 Tablespoon gf stone-ground mustard
  • 1 Tablespoon honey
  • 1 Tablespoon gf horseradish
  • Salt and freshly ground black pepper

Combine all ingredients is a small bowl and whisk until well blended.

Perfect Vinaigrette

  • Balsamic vinegar
  • Olive oil
  • Salt and pepper

The secret to perfect vinaigrette is a simple ratio. 3 oils to 1 acid. Acids can be any vinegar or citric juice like lemon or grapefruit. You may use any combination of oils and acids. Whisk vinegar and oil and season to taste with salt and fresh ground pepper. A light vinaigrette tends to enhance a salad’s flavor of greens and vegetable instead of covering them up.

Lemon Vinaigrette

  • 2/3 cup fresh lemon juice
  • 1/2 cup minced chives
  • 2 Tablespoons minced shallots
  • 2 Tablespoons gf Dijon mustard
  • 1 cup olive oil
  • Salt and pepper to taste

Combine all ingredients in a glass bottle and shake to combine.

Balsamic Vinaigrette

  • 1 garlic clove, cut in half
  • 1 Tablespoon gf Dijon mustard
  • 4 Tablespoons Balsamic vinegar
  • 1 cup olive oil
  • Sat and pepper

Cut garlic clove in half and rub cut surface on the inside of a food processor. Add vinegar and mustard and pulse until combined. With motor running, add oil in a steady stream through a feed tube. Season to taste with salt and pepper.

Raspberry Vinaigrette

  • 1/2 cup raspberry vinegar
  • 1 Tablespoon Crème Fraiche
  • 1/2 cup olive oil
  • Salt and pepper

Combine all ingredients in a glass bottle and shake well until blended.

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1 Comment

benbes

04-Mar-10 at 16:19

>nice recipe for salad dressing, I will try it for sure.cuisinart food processors


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