Salad Dressings: 3 Good Homemade Ones!

I love to make my own Salad Dressings!  They are so easy, so much cheaper, and so much more delicious than store bought.  If you go in my Table of Contents (on the Greatest Party Ever),  you will find 3 really great ones.  But here are 3 more.  The first is, of course, from my Mom, Geri.  It dates back to the 50’s when  French Dressing took the country by storm.  It was new, and colorful, and tangy.  It’s kind of rare now, but still so delish.  Over the years I often used Kraft to marinate chicken, but this is so much better.  And easy!

from my favorite:  Anne Taintor.


GERI’S FRENCH DRESSING  (retro from my Mom)

Put all in a blender:

One small onion (chop a little first in a rough chop to make it smoother later)

1/3 cup white sugar

1 tsp. salt

Whirl in blender a few seconds, and then add:

1/4 cup catsup

1/3 cup vinegar

1/2 cup oil

whirl again about 30 seconds.  Store in fridge.  Great on salads or a marinade.


CREAMY PEPPERCORN (like Ranch, only with coarse black pepper)

2 cups mayonnaise

1 Tbs. minced or grated onion or onion powder

1 Tsp. garlic powder

1/2 tsp salt

4 Tbs. grated parmesan or other hard cheese (Asiago, Romano–a mix?)

1 or 2 Tbs. coarse black pepper (we like lots.  One is probably enough)

1/2 cup milk or cream

1 Tbs. white vinegar (this recipe is 30 years old, and in those days there were only a couple of vinegars.  Now there are so many–I like to use a lot of sweeter vinegars, such as seasoned rice vinegar or White Balsamic–but if you like tart, use plain old white)

1 Tsp. lemon juice

A couple of dashes of each:  Worchestershire and tabasco

Whirl all in blender.  Store in fridge.  This doesn’t last as long in the fridge because of the milk.  About a month.


Here are two Honey-Mustards.   The first can literally be made in one minute


1/4 cup good red wine vinegar

1/2  cup olive oil (here again, choose your favorite.  Even a regular oil will do.  I often use a mix of vegetable oil and good olive oil.  This did not come from an experiment, but when I took classes in Scottsdale at the Cordon Bleu, the head chef told me that all they use is a mixture of equal parts of canola and olive). Now, 5 years later, we are learning that Canola is not the healthiest of oils, so use your own judgment.  I think we cooks have all gotten on an Olive Oil Snobfest.  To be honest, I don’t notice much difference!

2 Tbs. Honey

2 Tbs. Dijon mustard

Mix all and store…..easy AND delish.  Ask me how I know….


CREAMY HONEY MUSTARD (My Grandkids Favorite, because it’s so smooth and mild)

3 Tbs. Vinegar

3 Tbs. Honey

1 Tbs. Dijon Mustard

6 Tbs. Mayonnaise

3/4 cup oil

1 Tbs. minced or grated onion

1 Tbs. parsley

Mix first 4 ingredients then add oil in a steady stream while whisking or blending.  Add all else and chill.