Don’t hold the mayo. The homemade dressings that I am sharing today either start with a base of mayonnaise or have mayonnaise as an ingredient in them. There are both familiar and unusual flavors in these dressings. There is a simple Thousand Island Dressing, a Honey Mustard Dressing, a Sesame-Soy Dressing, a Ripe Olive Dressing, and an Applesauce Dressing. All are quick and easy to make, but most require some chilling time. All recipes can be doubled or halved as needed. Half amounts of most of the recipes will fill a 6 oz. jelly jar. A group of salad dressing in the jelly jars are a very nice Christmas gift for local people to whom gifts can be delivered. These dressing also make very good sandwich spreads.
Many Thousand Island Dressing recipes include a chopped, hard-cooked egg. This one does not and will keep longer than one with egg in it.
Thousand Islands Dressing
1 c. mayonnaise
1/2 c. chili sauce
1/4 c. ketchup
1 T. pickle relish
Combine ingredients together in a small bowl, blend well with a wire whisk. Transfer to a covered container and chill at least several hours. Makes 1 3/4 c.
This Honey-Mustard recipe actually came with a Chicken Finger recipe that I use, but we like it as a salad dressing also.
Honey Mustard Sauce
1/2 c. honey (grease the measuring cup and the honey will slide right out)
1/2 c. mayonnaise
1/2 c. Dijon-style mustard
1 t. Worcestershire Sauce
Mix together honey, mustard, mayonnaise and Worcestershire sauce in a small bowl using a wire whisk. Transfer to a covered container and chill at least several hours (1 day is better) before using. Makes about 3/4 c.
It was not included in the original recipe, but I like to add just a pinch of Chinese 5-Spice to this Sesame-Soy Dressing. Be sure that you keep the sesame oil in the refrigerator. It can become rancid rather quickly if left at room temperature. This is a great dressing for chicken salad, and I like it on fruit.
1 c. mayonnaise
1/2 c. plus 2 T. rice or white wine vinegar
1/4 c. sugar
1/4 c. sesame oil
2 T. soy sauce (I use low sodium)
1/2 t. garlic powder
Combine all ingredients in a medium bowl and mix well with a wire whisk until sugar is dissolved. Chill several hours before using. Makes about 3 c.
I like ripe olives, but hubby does not so I usually halve the next dressing. I often buy small cans of sliced ripe olives, drain the can, chop the olives in a mini food processor and just use that amount of olives.
Ripe Olive Salad Dressing
1 c. mayonnaise
1/3 c. chili sauce or ketchup
1/2 c. pitted ripe olives chopped
1/4 t. garlic powder
1/4 t. celery salt
1/4 t. dried basil leaves, crushed
1/4 t. Worcestershire sauce
1 hard-cooked egg, chopped (I usually leave this out as the dressing keeps longer without it)
Combine all ingredients in a medium mixing bowl and beat with a wire whisk until well blended. Transfer to a covered container and chill several hours before serving. This is nice served on lettuce wedges. Makes 1 3/4 c.
This dressing doesn’t have a lot of mayonnaise in it, but I am including it because it is an unusual and tasty dressing.
Applesauce Salad Dressing
1 cup unsweetened applesauce
1/4 cup sour cream
2 T. mayonnaise
1 T. lemon juice
1/2 t. prepared mustard
1/4 t. salt
1/4 t. garlic, minced
1/8 t. white pepper
In a small bowl, stir all ingredients until thoroughly blended using a wire whisk. Transfer to a covered container and refrigerate at least 2 hours for flavors to blend. May be refrigerated up to 1 week. Makes about 1 1/2 c.
Linking to Melt in Your Mouth Monday
Recipe Sharing Monday