Category: Dressing

Creaser

9/4/2022

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2 cups Mayonnaise
1 tablespoons anchovy paste
1/2 tablespoons Dijon mustard
2 teaspoon Worcestershire sauce
1 tablespoon balsamic or red wine vinegar
1 dash tabasco
2-3 cloves fresh garlic, peeled
1/2 whole lemon, juiced
1/2 cup freshly grated Parmesan
1 dash salt
Freshly ground black pepper

For the dressing: Place the mayonnaise and anchovy paste into a bowl. Throw in the Dijon mustard, vinegar, Worcestershire, garlic, tabasco, and lemon juice. Mix well.
Add the Parmesan, salt and a generous grind of black pepper. Mix the whole thing together until thoroughly combined. Refrigerate the dressing for a few hours (it just gets better!) before using it on the salad.
Toss with greens (preferably hearts of romaine lettuce), garnish with white archive filets (not the dark) and pepperoncini. To make it a main course, top with chopped white roasted chicken.

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Vinaigrette

7/1/2022

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Note: Many, many, many, variations of this can be made. This is a base. Add your favorite spice, herbs, and/or flavors to customize.

Ingredients

1 cup good extra virgin olive oil
1/4 cup Vinegar (Balsamic, Red Wine, Champaign, Tarragon, etc)
2 tsp lemon juice, fresh
2 tsp Dijon mustard
1 clove minced garlic
1 tsp salt, Kosher
1 tsp black pepper, fresh

Method

Choose your own adventure; maple syrup, honey, apricot preserves, pumpkin seeds, orange/lemon zest, capers, whole grain mustard, etc.

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Cilantro Ranch

7/1/2022

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Ingredients

1 clove garlic
1/4 teaspoon kosher salt
1 cup real mayonnaise
1/2 cup sour cream
1/3 cup Cilantro leaves, 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)

Method

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, cilantro, 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.

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Blue Cheese Dressing

7/1/2022

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Ingredients

4 ounces chopped blue cheese (Roquefort recommended)
1 cup mayonnaise
1 cup heavy cream
2 tablespoons vinegar
1 tablespoon fresh tarragon
1/2 teaspoon freshly ground black pepper
kosher salt to taste

Method

Combine all the ingredients in a food processor. Process til smooth
Taste the dressing, add more salt or pepper if needed.

SOURCE: 2004, Ina Garten; Barefoot Contessa, Season 1, Episode 18 "Sweet Home Supper"

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Green Goddess Dressing

7/1/2022

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Ingredients

1 cup good mayonnaise
1 cup chopped scallions, white and green parts (6 to 7 scallions)
1 cup chopped fresh basil leaves
1/4 cup freshly squeezed lemon juice (2 lemons)
2 teaspoons chopped garlic (2 cloves)
2 teaspoons anchovy paste
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup sour cream

Method

Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. (If not using immediately, refrigerate the dressing until ready to serve.)
Cut each head of lettuce into quarters, remove some of the cores, and arrange on 6 salad plates. Cut the tomatoes into wedges and add to the plates. Pour on the dressing and serve.

SOURCE: Barefoot Contessa at Home, 2006. Barefoot Contessa, Season 8, Episode 10 "Photo Finish"

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Thousand Island Dressing

7/1/2022

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Ingredients

1 cup Mayonnaise
3/4 cup KetchUp
1 TBS Worcestershire
1 TBS Chili Sauce (Heinz)
1-2 Pinches Salt, Kosher
Black Pepper, Fresh
1 TBS Sweet Relish
1/2 TBS Dill Relish
1 tsp Onion Powder
Squirt of Fresh Lemon Juice

Method

Stir all ingredients together and chill over night.

SOURCE: Jay Moody, 2022

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Ranch Dressing

7/1/2022

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Ingredients

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)

Method

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.

Yield: 8 servings
SOURCE: Ree Drummond; The Pioneer Woman, Season 1, Episode 6 "Rancher's Dinner"

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Cilantro Dip

7/1/2022

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Ingredients

5 bunches cilantro
5 spring onions
5 fresh garlic cloves
3 TBS avocado oil
1/2 cup fresh lime juice
1 jalapeno
5 dashes green chili tabasco
1/2 cup mayo
1/2 cup sour cream
1 store package of fresh chives
1 avocado
1/2 TBS kosher salt
2 tsp fresh ground pepper

Method

Mix all in food processor.
Pulse and add more salt and pepper to taste.
Let set in fridge for 4-6 hours before serving.

Source: Jay Moody
Note: Tastes like a Cilantro Ranch "Green Goddess;" one might call it "Diosa Verde Dressing." Could be used as a dip for vegetables or wings.

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