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Chef's Secrets: Salad Dressing

May 9, 2009 | by Chef Herschel Arnow

A fun, easy way to save money and win raves.

Keep It Simple Sweetheart

When I cook, whether for the Yeshiva or for a special affair, I am always looking for easy recipes that make people say, "That's really great! What's the recipe?" Making your own salad dressing, believe it or not, can give you that satisfaction. It's easy, fun and can save you a lot of money.

Homemade dressing can be kept in the refrigerator for at least one week. One tablespoon of dressing per serving if you are measuring.

3 Tablespoons oil (olive oil has no peer)
1 Tablespoon vinegar
1/4 teaspoon pepper
1 teaspoon salt

This is called a temporary emulsion. Don't worry about the oil getting hard while in the fridge; it returns to liquid at room temperature.

White Garlic dressing (mayo based)
3/4 cup mayo
1/2 cup lemon juice
2 teaspoons sugar
2 teaspoons salt
2 teaspoons garlic(fresh, frozen or granulated)
1 teaspoon parsley (dry or fresh)

Put in blender or food processor -- mix well.

Garlic Parsley Vinaigrette
Fresh or dry parsley
1/2 cup oil
1/4 cup vinegar or lemon juice
1-2 Tablespoons frozen or fresh garlic
1 Tablespoon soy sauce

Put in a blender or food processor -- mix well.

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