Classic Caesar Salad Dressing #1
Ingredients
1 egg
3 garlic cloves
1 tbsp lemon juice
1 tbsp apple cider vinegar
3 tsp sugar
2 tsp Worcestershire sauce
¼ tsp horseradish
Pinch each of salt & pepper.
1 cup good quality olive oil
Method
Blend all ingredients in a blender & drizzle in olive oil.
Classic Caesar Salad Dressing #2
Ingredients
1 large egg yolk
1 tbsp (15ml) juice from 1 lemon
2 to 6 anchovies
1 tsp (5ml) Worcestershire sauce
⅓ cup (80ml) canola oil
Method
Combine egg yolk, lemon juice, anchovies, Worcestershire sauce, pressed garlic, & ¼ cup Parmesan cheese in the bottom of a cup that just fits the head of an immersion blender. With the blender running, slowly drizzle in canola oil until a smooth emulsion forms.
Transfer mixture to a medium bowl. Whisking constantly, slowly drizzle in remaining ¼ cup (60ml) extra-virgin olive oil. Season to taste generously with salt & pepper.
Not all Cesear dressings are the same, the one immediately above uses a eggs/cream liaison & finishes with butter whereas the Classic Caesar Salad Dressing #2 applies an emulsion technique as its base.
I have included a tutorial of a liaison below & discuss emulsion sauces in depth in our summary of Hollandaise Sauce & it’s secondary or derivative sauces.
Creamy Avocado Lime Dressing
Ingredients
1 ripe avocado, pitted & peeled
½ cup fresh cilantro, stems removed
1 clove garlic, minced
Juice of 1 lime
½ cup full-fat coconut milk or heavy cream (for that keto richness)
Salt & pepper to taste
Optional: 1 small jalapeño, seeds removed (if you want to turn up the heat)
Method
Add all the ingredients into a food processor & blend well to mix everything together. Taste & adjust the seasoning. Adjust consistency by adding a dash of cream if necessary
Basil & Lime Salad Dressing
Ingredients
½ cup extra-virgin olive oil
3 tbsp red wine vinegar
1 tbsp lemon juice
¾ cup fresh basil leaves (tightly packed; stems removed)
¼ cup grated Parmesan cheese
3 garlic cloves
1 tsp fine sea salt
¼ tsp black pepper
Method
In a high-speed blender, combine the olive oil, vinegar, lemon juice, basil, Parmesan, garlic, salt, & black pepper. Secure the lid & blend until very smooth, about 60 seconds.
Stop & scrape down the blender, as needed, & once the dressing looks evenly blended, give it a taste & make any adjustments you like. Serve the dressing right away, or store it in an airtight mason jar in the fridge for up to 5 days. It will thicken when chilled, so be sure to let it come to room temperature again before serving the leftovers.
I have included a tutorial of a liaison below & discuss emulsion sauces in depth in our summary of Hollandaise Sauce & it’s secondary or derivative sauces.
Mango Salad Dressing
Ingredients
1 pound of diced mangoes from about 2-3 fresh large mangoes
¼ cup cilantro leaves
¼ cup lime juice freshly squeezed
⅓ cup extra virgin olive oil
1 inch piece of ginger
1 tsp of red pepper flakes
1 tbsp of honey
2 tsp of Brazilian sofrito or 2 cloves of garlic
salt & pepper to taste
Method
Add the diced mangos to the blender (or food processor) with the cilantro, lime juice, olive oil, ginger, red pepper flakes, honey & Brazilian sofrito to a blender. Season with salt & pepper.
Blend until smooth. Taste & add additional salt & pepper, if necessary.
Garlic & Herb Cheese Spread
Ingredients
452gms cream cheese, room temperature
60 mls whole milk
½ cup finely grated Parmesan cheese
½ cup finely chopped parsley
½ tbsp chopped chives
2 garlic cloves minced or crushed
½ tsp salt or to taste
½ tsp ground black pepper or to taste
Method
Cut the cream cheese into large chunks, bring to room temperature & whisk until creamy. Add remaining ingredients & process until smooth & well combined.
Taste & adjust seasoning as desired, chill to allow the flavours to develop & the garlic & herb spread have a firmer consistency. Serve with crusty bread & grissini breadsticks.
Chilli Oil
Ingredients:
400 gms canola oil
2gms cloves
2gms cinnamon
8gms star anise
5gms coriander seeds
8gms cardamom seeds
10gms garlic cloves
20gms chili flakes
8gms salt
10gms white wine vinegar
Method:
Add the canola oil to a saucepan, with the cloves, cinnamon, star anise, coriander seeds, cardamom seeds and the garlic cloves. Heat the oil to 110ºC and keep it at the temperature for 2 hours.
Mix the chili flakes with the salt and the white wine vinegar in a medium sized saucepan.
Increase the oil temperature to 150ºC and pass it through a fine mesh chinois, discard the aromatics & add to the saucepan containing the chili flakes. Let cool & transfer into a preserving jar. The chilli oil will keep for many months under refrigeration.
Mint Vinaigrette
Ingredients:
¼ cup chopped fresh mint
3 tbsp lemon juice
⅓ cup extra-virgin olive oil
2 tbsp red-wine vinegar
1 tsp honey
½ tsp kosher salt
Method:
Combine mint & lemon juice in a small saucepan. Bring to a boil & remove from heat. Let steep for about 10 minutes. Strain into a large bowl, pressing on the leaves to extract all the liquid. You should have about 3 tablespoons liquid after straining. Add oil,
Cottage Cheese Dressing
Ingredients:
1 cup cottage cheese
¼ cup water, plus more if desired
¼ cup extra-virgin olive oil
1 tsp grated lemon zest
3 tbsp lemon juice
1 tsp Dijon mustard
½ tsp ground pepper
1 clove garlic, grated
3 tbsp chopped fresh herbs, such as chives, flat-leaf parsley or dill
Method:
Combine cottage cheese, water, oil, lemon zest, lemon juice, mustard, pepper & garlic in a blender; process until smooth, about 30 seconds. Add more water, as needed, to reach desired consistency.
Transfer the dressing to a medium bowl; stir in herbs.
Italian Dressing
Ingredients:
6 tbsp extra-virgin olive oil
3 tbsp water
3 tbsp red-wine vinegar
1 tsp fresh lemon juice
1 tsp dried basil
1 tsp garlic powder
½ tsp dried oregano
½ tsp onion powder
¼ tsp salt
pinch of crushed red pepper
Method:
Combine oil, water, vinegar, lemon juice, basil, garlic powder, oregano, onion powder, salt & crushed red pepper in a medium lidded jar; cover tightly & shake until smooth & combined.
Harissa Paste
Ingredients:
6 dried guajillo peppers stemmed & seeded
6 dried ancho peppers stemmed & seeded
3 dried pasilla peppers
6 dried chiles de arbol or other dried peppers of choice
2 tbsp tomato paste
1 roasted red bell pepper
½ tsp caraway seeds
¼ tsp coriander seeds
¼ tsp cumin seeds
3 tbsp extra-virgin olive oil
1 ½ tsp salt
6 cloves garlic
Juice of 1 lemon
Method:
Set the dried peppers into a large bowl or pot & pour boiling water over them. Let them steep about 20 minutes to soften. Set them into the food processor.
Dry roast the dried peppers in a hot skillet a few minutes before rehydrating them to release their oils. This simple step will add complexity & improve the flavour profile of your harissa paste.
Dry roast the caraway seeds, coriander seeds & cumin seeds in a pan until they are fragrant, about 2-3 minutes. Cool then grind in a mortar & pestle or a coffee/spice grinder.
Add all ingredients to a food processor & pulse to form a paste while drizzling in the olive oil.
French Vinaigrette
Ingredients:
4 tbsp balsamic vinegar & lemon juice
pinch fine salt
1 tsp Dijon mustard, optional
100mls extra-virgin olive oil
freshly ground black pepper, to taste
2 tbsp minced shallots
Method:
Combine the vinegar & lemon juice, salt, & mustard in a jar with a tightly fitting lid until the salt is dissolved.
Remove lid, add oil, pepper & minced shallots, return lid to jar & secure tightly & hake to emulsify.
Adobo Sauce
Ingredients:
4 guajillo peppers
4 ancho peppers
3 cups hot water or enough to cover the dried peppers
1 tablespoon olive oil
½ small onion chopped
4 cloves garlic chopped
2 tablespoons tomato paste optional for a milder flavor
½ teaspoon Mexican cinnamon or use cinnamon
½ teaspoon cumin
½ teaspoon Mexican oregano or use oregano
½ teaspoon sugar optional, to taste – see my NOTES on Optional Spices
Salt to taste
½ cup chicken broth (use 1 cup for a thinner adobo sauce)
3 tablespoons apple cider vinegar
Method:
Remove the stems from the guajillo & ancho peppers & remove the seeds. You may need to cut into the peppers for this, which is fine.
Heat a large pan to medium-high heat & dry toast the dried peppers a couple minutes per side. They will become more pliable & slightly puff up. This helps to release the oils for more flavour.
Place the dried pods in a large bowl & cover with hot water. Soak them for 15 minutes, or until they become very soft & rehydrate. Transfer the softened peppers to a food processor, but reserve the soaking liquid.
While the peppers are softening, heat olive oil in a medium pan & add the onion. Cook it down for 4-5 minutes to soften.
Add the garlic & cook another 30 seconds to 1 minute, until you it becomes fragrant. Add the tomato paste, cinnamon, cumin, oregano, sugar & salt. Cook for 1 minute, stirring.
Stir in ½ cup chicken stock. Reduce heat & simmer for 5 minutes.
Add the mixture to the food processor along with the softened peppers, vinegar, & 1/4 to ½ cup of fresh water, or you can use the dark liquid from soaking the peppers. Process until smooth.
Adjust with salt & sugar to taste, & with a bit more water until you achieve your desired consistency. Strain if you’d like a thinner sauce, or use as-is.