6 Homemade Salad Dressings to Make at Home

You all know that I am big believer in making your own homemade salad dressings. Why? Let me give you my top 4 reasons…

1. Many bottled salad dressings are jam-packed with bloating amounts of salt and sugar in addition to sketchy dyes and preservatives.
2. Bottled salad dressing taste bad. Especially ranch and blue cheese. Ewe. Never!
3. Fresh salad dressing tastes sooo much better!
4. I know exactly what’s in my homemade salad dressing.
   

Looking to venture out and make your own salad dressing? Here are 6 Salad Dressings You Should Make at Home.

Homemade Ranch Dressing 

(or go with my easy “Homemade” version. See JMHB website.)

1 clove garlic

1/4 teaspoon kosher salt

1 cup real mayonnaise

1/2 cup sour cream

1/4 cup Italian flat-leaf parsley leaves, minced

2 tablespoons fresh dill, minced

1 tablespoon minced fresh chives

1 teaspoon Worcestershire sauce

1/2 teaspoon ground black pepper

1/2 teaspoon white vinegar

1/4 teaspoon paprika

1/8 teaspoon cayenne pepper

Dash hot sauce

1/4 to 1/2 cup buttermilk (as needed for desired consistency)

Mince the garlic with a knife and then sprinkle on the salt and mash it into a paste with a fork. In a bowl, combine the garlic paste, mayonnaise, sour cream, parsley, dill, chives, Worcestershire sauce, black pepper, vinegar, paprika, cayenne and hot sauce. Add the buttermilk to desired consistency and mix to combine, tasting frequently and adjusting seasonings as needed. Chill for a couple of hours before serving, thinning with more buttermilk if needed.

Lemon Vinaigrette

1 Lemon

1 Clove Garlic, Minced

1 Tbl Dijon Mustard

1/4 Cup Extra Virgin Olive Oil

Splash of White Wine (I use Chardonnay)

Pinch Kosher Salt

A Few Cranks of Cracked Black Pepper

Zest on lemon in a mason jar. Only use the yellow part of the lemon. After zesting, cut lemon in half and squeeze the juice of the entire lemon in the jar. Add all other ingredients, put lid on jar and shake. That’s it! Easy. Simple. Homemade.

Balsamic Vinaigrette

1/2 cup extra virgin olive oil

1/2 cup balsamic vinegar

2 teaspoons dijon mustard

1 clove garlic, finely minced OR 1 teaspoon garlic powder

1 tablespoon honey

1 teaspoon salt

1/4 teaspoon black pepper

Combine all ingredients in a jar with a tight-fitting lid, shake until well combined. Alternatively, for thicker dressings like the ranch or Italian, you can combine all ingredients in a food processor or blender and pulse until well combined and smooth. Refrigerate and let flavors blend for at least 30 minutes, preferably 2 hours, before serving.

‍Apple Cider Vinaigrette

¼ cup extra-virgin olive oil

1 ½ tablespoons apple cider vinegar

1 ½ teaspoons honey

1 teaspoon Dijon mustard

¼ teaspoon fine sea salt

Freshly ground black pepper, to taste

Combine all ingredients in a jar with a tight-fitting lid, shake until well combined. Alternatively, for thicker dressings like the ranch or Italian, you can combine all ingredients in a food processor or blender and pulse until well combined and smooth. Refrigerate and let flavors blend for at least 30 minutes, preferably 2 hours, before serving.

Greek Vinaigrette

1 large clove garlic, finely minced
1/2 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon fresh-squeezed lemon juice
1/2 teaspoon Dijon mustard
1 teaspoon dried oregano
1/2 teaspoon salt
Freshly ground black pepper, to taste

Combine all ingredients in a jar with a tight-fitting lid, shake until well combined. Alternatively, for thicker dressings like the ranch or Italian, you can combine all ingredients in a food processor or blender and pulse until well combined and smooth. Refrigerate and let flavors blend for at least 30 minutes, preferably 2 hours, before serving.

‍Sesame Ginger Vinaigrette

1/3 cup extra virgin olive oil

2 tablespoons toasted sesame oil

1/4 cup seasoned rice vinegar

1 clove garlic, finely minced OR 1 teaspoon garlic powder

2 tablespoons soy sauce

1 tablespoon honey

2 tablespoons peel and grated fresh ginger OR 2 teaspoons ground ginger

Combine all ingredients in a jar with a tight-fitting lid, shake until well combined. Alternatively, for thicker dressings like the ranch or Italian, you can combine all ingredients in a food processor or blender and pulse until well combined and smooth. Refrigerate and let flavors blend for at least 30 minutes, preferably 2 hours, before serving.