Chef's Secrets: Salad Dressing
click here to jump to start of article
Join Our Newsletter

Get latest articles and videos with Jewish inspiration and insights​




Chef's Secrets: Salad Dressing

Chef's Secrets: Salad Dressing

A fun, easy way to save money and win raves.

by

Keep It Simple Sweetheart

When I cook, whether for the Yeshiva or for a special affair, I am always looking for easy recipes that make people say, "That's really great! What's the recipe?" Making your own salad dressing, believe it or not, can give you that satisfaction. It's easy, fun and can save you a lot of money.

Homemade dressing can be kept in the refrigerator for at least one week. One tablespoon of dressing per serving if you are measuring.

French
3 Tablespoons oil (olive oil has no peer)
1 Tablespoon vinegar
1/4 teaspoon pepper
1 teaspoon salt

Shake.
This is called a temporary emulsion. Don't worry about the oil getting hard while in the fridge; it returns to liquid at room temperature.

White Garlic dressing (mayo based)
3/4 cup mayo
1/2 cup lemon juice
2 teaspoons sugar
2 teaspoons salt
2 teaspoons garlic(fresh, frozen or granulated)
1 teaspoon parsley (dry or fresh)

Put in blender or food processor -- mix well.

Garlic Parsley Vinaigrette
Fresh or dry parsley
1/2 cup oil
1/4 cup vinegar or lemon juice
1-2 Tablespoons frozen or fresh garlic
1 Tablespoon soy sauce

Put in a blender or food processor -- mix well.

Published: April 27, 2002


Give Tzedakah! Help Aish.com create inspiring
articles, videos and blogs featuring timeless Jewish wisdom.

Visitor Comments: 7

(6) A. H. Kalt, April 11, 2006 12:00 AM

Very nice salad dressing

I used to have at least seven for every meal (five children) and now I always forget and make too much dressing. Can an oil and vinegar dressing be frozen?

Anonymous, September 27, 2012 12:41 PM

salad dressing

I have the same problem, i put the dressing in a glass container, well sealed and it keeps in the fridge for up to 4 weeks.

(5) Sara Berzansky, August 25, 2002 12:00 AM

yummy

I finally have the recipes to those salad dressings that I so enjoy.

Keep up the good work, Hershel!

I also have a great recipe courtesy of Rebecca Shore:
1/4 cup regular oil
3/4 cup regular vinegar
1 T dijon mustard
salt, pepper, garlic powder, basil, oregano

Mix, stir and enjoy. I never stop getting compliments on this recipe and it's been 5 years so far!!!

(4) Anonymous, April 30, 2002 12:00 AM

salad dressing I

here's our variation on your french dressing (we like it more tart)
3 T olive oil
2-3 T white vinegar
1 t salt
dash black pepper (1/8 t ?)
1 t garlic powder

ps how do you become a kosher chef?
i have a son who's interested

(3) ted roberts, April 29, 2002 12:00 AM

salad dressing secret

a great salad dressing variation is coarse, Dijoh style mustard - the basis really for remoulade. Mix it with mayo or vinegar. relish or papriki, whatever - theres a 1000 combinations. But the basic idea is that horseradishy mustard. In New Orleans its a staple.

See All Comments

Submit Your Comment:

  • Display my name?

  • Your email address is kept private. Our editor needs it in case we have a question about your comment.


  • * required field 2000
Submit Comment
stub
Sign up today!