This is the only small appliance that I leave out on my counter, because I use it daily for food prep. This is a handy size for small-batch blending like this dressing. I use it regularly for chopping garlic, onions, ginger, etc.
These versatile little pitchers are perfect for serving dressing, gravy, syrup and sauces.
These make it so easy to drizzle on just the right amount of dressing. They hold 8 oz.--the perfect size for 1 batch of this dressing.
This is a convenient option. Measure, mix, store, and pour from this one container.
This easy, all-purpose dressing is a family favorite and regular staple in our fridge. Many years ago my mom created this recipe for an Italian restaurant that she managed. It was so popular there that guests often bought extra salad dressing to take home. I've tweaked the recipe slightly and scaled it down for use in a home kitchen.
It's easy. In under 5 minutes you can whip up a quick batch of this in a blender or small food processor; or, you can simply use a bowl and a whisk.
It emulsifies. This dressing has ingredients (mustard, mayo, and garlic) that make it emulsify well, so it will remain mixed for several hours without the need for frequent shaking and stirring. That makes it a great "self-serve" dressing for buffets and tables. If it separates into layers after fridge storage, simply give it a vigorous shake and it will again remain emulsified for serving. (You can read more about how emulsions work at Serious Eats or watch this video from Cooks Illustrated.)
It lasts. The lemon juice and vinegar in the recipe add tangy flavor along with serving as preservatives. It will hold in the fridge for up to a month. The recipe calls for garlic powder rather than fresh garlic, because fresh garlic will spoil sooner. The other ingredients have a long fridge shelf life, too. (Check your mayonnaise to be sure its expiration date is at least 1 month away, if you want your dressing to hold that long.)
No mystery ingredients. Not only does this taste better than the store bought bottled dressing, but there aren't any fillers or mystery ingredients that you can't pronounce. When it's this easy, why not make your own?
Nutritional information (per tablespoon): 69 calories, 7.3g fat, 97mg sodium, .7g carbs, .6g protein, 0 fiber & sugars (not enough to be measurable); Weight Watchers SmartPoints: 2
Step 1. Assemble the ingredients:
Step 2. Blend the dressing ingredients using one of these methods. All 3 methods work, but the blender method results in the most stable, long-lasting emulsion.
view on Amazon: mini food processor, blender, salad dressing shaker
Done! When you can make salad dressing in under 5 minutes, why buy the bottled stuff at the store?
SERVING TIPS. If the salad will be eaten right away, I prefer to toss the salad with dressing before serving it so the greens get evenly coated. But, if the salad won't get eaten for awhile, the dressed greens will go limp if they sit too long. That can be prevented by serving dressing on the side in a small pitcher so everyone can to drizzle however much they want onto their salad. Plastic squeeze bottles may not look as elegant, but they're another very convenient way to dispense salad dressing while making it easy to control the amount of dressing that is released from the bottle.
view on Amazon: small glass pitcher, 14-oz plastic squeeze bottles (these have attached caps--great for fridge storage), 8-oz plastic squeeze bottles (pictured below, these are the perfect size to hold one batch of dressing)
STORAGE TIPS. Store the dressing in a mason jar, shaker bottle, or squeeze bottle in the fridge for up to 1 month. If it's too thick out of the fridge, let it rest at room temperature for 15 minutes or so, give it a good shake or stir, and it should be ready to serve.
Make it a Yummy day!
To a blender or food processor, add all ingredients except oils. Blend until well combined. With motor running, add oils through lid opening in a thin stream; continue blending until well mixed.
BOWL & WHISK METHOD:
To a medium bowl, add all ingredients except oils. Whisk until combined. Continue whisking rapidly while adding oils to mixture in a thin stream; keep whisking until uniformly mixed.
STORAGE TIPS: Store the dressing in a mason jar, shaker bottle, or squeeze bottle in the fridge for up to 1 month. (Check your mayonnaise to be sure it's expiration date is at least 1 month away, if you want your dressing to hold that long.)
SERVING TIP: If it's too thick out of the fridge, let it rest at room temperature for 15 minutes or so, give it a good shake or stir, and it should be ready to serve.
Recipe may be doubled.
NUTRITIONAL INFORMATION (per tablespoon): 69 calories, 7.3g fat, 97mg sodium, .7g carbs, .6g protein, 0 fiber & sugars (not enough to be measurable); Weight Watchers SmartPoints: 2
Based on recipe by Monica's mom, Pat.
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Find more salad dressings in the recipe index.