Basic Dipping Sauces & Salad Dressings
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I hate when I make a salad and find out I’m out of dressing or my dressing has expired! Here are some quick ones you can make using ordinary ingredients that you probably have in your fridge/cupboard.
honey mustard balsamic vinaigrette
2 parts olive oil
1 part balsamic vinegar
a bit of honey
a bit of Dijon mustard
salt and pepper
raspberry vinaigrette
2 parts olive oil
1 part raspberry vinegar
a bit of sugar
juice of a lemon
salt and pepper
out of salad dressing dressing
1 1/2 lemons, juiced
1 cup freshly grated Parmesan cheese
2 teaspoons garlic salt
3/4 cup mayonnaise
1 cup milk
Mix together lemon juice, parmesan cheese, garlic salt, and mayonnaise until smooth. Stir in milk, adjusting the amount or adding a little water, to make the dressing as thin or thick as you like. Cover and refrigerate 8 hours, or overnight.
And some dipping sauces too:
a dipping sauce
1 part soy sauce
1 part rice wine vinegar
a bit of sugar
a bit of toasted sesame oil
another dipping sauce
1/2 cup mayonnaise
2 teaspoons ketchup
2 tablespoons prepared horseradish
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
1 dash ground black pepper
russian dipping sauce
1 cup mayonnaise
1/4 cup ketchup
1 teaspoon onion powder
1 small green bell pepper, chopped
salt to taste
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Most of those sound better than the store bough dressings, anyway. Probably way less preservatives and sodium, too. That Russian dipping sauce sounds TOO GOOD!
Comment by Andy @ bloginyourface.com — August 20, 2008 @ 5:21 pm
those sound really good, i’ll have to try some.
honestly though i don’t know about anyone else but i almost never have any dijon mustard just hanging out in the fridge. and if i do, it’s been there for a year or so when i had to use it last. :P
Comment by yoshi — August 20, 2008 @ 9:27 pm
i make a version of “a dipping sauce”. but my version is:
soy sauce
rice wine vinegar
sugar
Yellow mustard
garlic
i mix it together until it tasted good. i use it on fried dumplings! so good
Comment by RiSE — August 21, 2008 @ 5:44 am