I asked my husband to help me write out the different sauces and dressings we use on a pretty regular basis around here. He is concerned I am thinking of getting rid of him and wasn’t sure he should share this information. As with everything we cook, we add more here and there and everywhere until we like the taste. So adjust to your liking.
Good ingredients make for better dressings. You really can taste the difference in olive oils. We have been buying ours from a local pizza restaurant in town that sells in their front area.
Caesar Dressing
4 cloves garlic smashed and rubbed with pinch of kosher salt
Then blend together:
1/2 can anchovies (no oil)
1 t. Anchovy paste
Add:
1 c. Mayo
1 1/2 t. Dijon mustard
1 lemon juiced
1/2 t. Pepper
1 T. Worcestershire Sauce
1/8-1/4 c. Parmesan cheese
If it is too thick, add more lemon juice.
Greek Dressing
Blend:
1/4 c. Olive oil
1/2 lemon juiced
2 T. Red wine vinegar
1 T. Dijon mustard
4 cloves garlic
1/2 t. Oregano
1/4 t. Salt
1/8 t. Fresh ground pepper
1 T. Agave or Honey (optional)
Chimichurri
Blend:
1 1/2 c. Cilantro
1 c. Parsley
4-6 Garlic cloves
1/4 of small onion or a shallot
1 t. Crushed red pepper
1 T. Rosemary or a stem of fresh
1 lemon juiced OR 1/4 c. Red wine vinegar
1 t. Salt
1 t. Pepper
1 de-seeded jalapeno
1/4-1/2 c. Olive oil (depending on consistency you want)
Let hang out for 3 hours before using.
Its good served on chicken or steak.
Balsamic Dressing
Blend:
1/2 c. balsamic vinegar
1 c. olive oil
4-6 garlic cloves
1/4 of small onion or a shallot
1 t. salt
1 t. pepper
1 T. honey