Homemade salad dressings

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Anchovy Dressing
1/2 cup garlic
1 cup water
1 Tbsp. anchovies
1/4 cup lemon juice
1/2 cup extra virgin olive oil
Salt and pepper to taste
 
Combine garlic and water with a pinch of salt in a non-reactive pan.
Place the pan over medium flame and bring to a simmer.
Cook the garlic until tender and there is just a small amount of water remaining.
Place the garlic and water in a blender.
Add the anchovies and lemon juice and puree.
Slowly drizzle in the olive oil while blending.
Season with salt and pepper to taste

Variations:
¼ cup parmigiano
Hot peppers
Rosemary

1000 Island
2 oz pickles
2 oz red bell peppers
2 oz green bell peppers
2 oz red onion
2 cloves garlic
1 ea. hot peppers

Pulse to mince in Cuisinart  
  
1 tsp. horse radish
1 tsp. Worcestershire
1 cup mayo
2 Tbsp. house ketchup
1 tsp. red wine vinegar

Combine and fold in minced veg  
Salt and pepper to taste 

Ceasar Dressing        
7 ea. egg yolks
1/2 oz garlic
15 ea. anchovies
1/2 cup lemon juice
2 qt. extra virgin olive oil  
water as needed  
1 cup parmigiano cheese
Salt and pepper to taste 
    
Combine yolks, 1/4 tsp salt, 1/4 cup lemon juice in Cuisinart
Run Cuisinart to combine
Add garlic and anchovies to Cuisinart  
Slowly drizzle olive oil to emulsify  
Add water to maintain consistency
Add remaining olive oil   
Add remaining lemon juice  
Add parmigiano    
Taste and season
Add more lemon/garlic/anchovy as needed 

Vinaigrettes

Lemon
1 cup lemon juice
1 cup olive oil
1 tsp. salt
1/4 tsp. pepper
1 tsp. honey
  
Red Wine    
1 cup red wine vinegar
1 cup olive oil 
1 cup pelligrino 
1 tsp. salt 
1/4 tsp. pepper 
1/4 tsp. sugar
  
Apple Cider Vinegar   
1 cup cider vinegar
2 cup olive oil
1 tsp. salt
1/4 tsp pepper
2 Tbsp apple juice 
  
Balsamic   
1 cup balsamic vinegar 
2 cup extra virgin olive oil 
1 tsp. salt
1/2 tsp. pepper
1 tsp. sugar