Fennimore breaks up her book into a few categories, and this list of 11 dressings pulls from a few of those categories, including vinaigrettes, creamy dressings, dressings with bold flavors and sauces. From blue cheese to ranch to a ton of easy vinaigrette recipes, here are 11 dressings you can make in 10 minutes or less.
All recipes courtesy of Dressings: Over 200 Recipes for the Perfect Salads, Marinades, Sauces, and Dips by Mamie Fennimore.
Classic Ranch
Yield: 3/4 cup
Prep Time: 10 minutes
Total Time: 10 minutes
- 1/2 cup buttermilk
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons parsley, chopped
- 2 tablespoon chives, chopped
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon garlic powder
- 1/4 teaspoon black pepper, freshly ground
- Dash of hot sauce
Whisk all the ingredients in a bowl until they’ve emulsified.
Classic Caesar Dressing
Yield: 3/4 cup
Prep Time: 10 minutes
Total Time: 10 minutes
- 2 egg yolks
- 5 anchovy filets
- 3 cloves garlic, chopped
- 1 1/2 teaspoons black pepper, freshly ground
- 1/4 cup lemon juice
- 2-3 dashes of Worcestershire sauce
- 2 tablespoons sherry or red wine vinegar
- 1 tablespoon Dijon mustard
- 1/2 cup extra virgin olive oil
- 1/2 cup grated Parmesan cheese
Combine all the ingredients in a blender and puree until emulsified.
Classic Blue Cheese Dressing
Yield: 1 1/2 cups
Prep Time: 5 minutes
Total Time: 5 minutes
- 3/4 cup mayonnaise
- 3/4 cup sour cream
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon black pepper, freshly ground
- 1 teaspoon salt
- 1 teaspoon Tabasco
- 2-3 dashes of Worcestershire sauce
- 1 cup crumbled Gorgonzola or Stilton
- 1 tablespoon chives, chopped (optional)
Blend the ingredients until smooth, stirring in Gorgonzola or Stilton and chopped chives at the end. If the mixture needs to be thinned slightly, add a dash of buttermilk.
Pesto Potato Salad Dressing
Yield: 3/4 cups
Prep Time: 10 minutes
Total Time: 10 minutes
- 1 1/2 cups fresh basil leaves
- 2/3 cup extra virgin olive oil
- 1/2 cup pine nuts
- 2 teaspoons sea salt
- 2 teaspoons black pepper, freshly ground
- 1/4 cup lemon juice, freshly squeezed
- 1 teaspoon lemon zest (grating before juicing lemon is much easier)
- 1/2 cup Parmesan cheese, grated
- 1 red bell pepper, diced
In a food processor, combine the basil, pine nuts, salt, pepper, lemon juice and lemon zest into a coarse chop. Slowly drizzle in the olive oil until mixture becomes a fine paste.
Stir in the Parmesan cheese and diced bell pepper. Toss on cooked and marinated potatoes and serve. Note: You can add a little olive oil (1 tablespoon) to the potatoes pre-pesto to keep them from drying out if you like.
Lemon-Thyme Dressing
Yield: 3/4 cup
Prep Time: 5 minutes
Total Time: 5 minutes
- 3 tablespoons lemon juice, freshly squeezed
- 1/2 cup extra virgin olive oil
- 2 tablespoons fresh thyme, finely chopped
- 1 teaspoon salt
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon lemon zest
Whisk all the ingredients in a small bowl or shake them in a jar and serve.
Classic Balsamic Vinaigrette
Yield: 3/4 cup
Prep Time: 5 minutes
Total Time: 5 minutes
- 3 tablespoons balsamic vinegar
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
Shake all ingredients in a jar and serve.
Classic Lemon Vinaigrette
Yield: 3/4 cup
Prep Time: 5 minutes
Total Time: 5 minutes
- 3 tablespoons lemon juice, freshly squeezed
- Zest of 1/2 lemon
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon honey
Zest the lemon before juicing.
Whisk all the ingredients in a small bowl or shake them in a jar and serve.
Red Raspberry Vinaigrette
Yield: 3/4 cup
Prep Time: 5 minutes
Total Time: 5 minutes
- 3 tablespoons champagne vinegar
- 1/2 cup extra virgin olive oil
- 1/2 cup fresh raspberries, mashed with fork (can sub preserves or frozen raspberries)
- 1 teaspoon sea salt
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon honey
Whisk all the ingredients in a small bowl or shake them in a jar and serve.
Creamy Dijon Vinaigrette
Yield: 3/4 cup
Prep Time: 5 minutes
Total Time: 5 minutes
- 3 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 clove garlic
- 1/2 cup extra virgin olive oil
Blend all ingredients until they are creamy and emulsified.
Pecorino Romano and Black Pepper Vinaigrette
Yield: 3/4 cups
Prep Time: 5 minutes
Total Time: 5 minutes
- 1/4 cup fresh lemon juice
- 1/3 cup olive oil
- 1/2 cup Pecorino Romano, freshly grated
- 1 clove garlic, smashed for added flavor
- 2 teaspoons black pepper, freshly ground
- 1/2 teaspoon salt
Whisk all the ingredients in a small bowl until mixture has emulsified, making sure to pour the oil in slowly.
Honey-Black Pepper Vinaigrette
Yield: 1 cup
Prep Time: 5 minutes
Total Time: 5 minutes
- 1/4 cup sherry vinegar
- 2 tablespoons honey, warmed for easy mixing
- 1 tablespoon black pepper, freshly ground
- 1 teaspoon salt
- 1 shallot, minced
- 1 clove garlic, minced
- 1 cup olive oil
- 1/4 cup fresh mint leaves, torn
Combine everything in a jar. Tightly seal the lid and shake until the mixture is creamy.
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