INGREDIENTS: 1 cup sour cream 1/2 cup cultured buttermilk 1/2 cup mayonnaise 1 tablespoon fresh lemon juice 1 teaspoon Worcestershire sauce 1/2 teaspoon granulated garlic 1/2 teaspoon Dijon mustard 1/2 teaspoon salt 1/4 teaspoon fresh cracked pepper 5-6 ounces blue cheese, and more if desired METHOD: In the jar of a blender or food processor...Read More

Milder and less sharp than Eureka lemons, Meyer lemons make a well-balanced salad dressing for delicate greens or spooned over blanched asparagus.  INGREDIENTS: 3/4 cup extra-virgin olive oil 1/3 cup Meyer lemon juice 2 tablespoons finely minced shallot 1 tablespoon rice vinegar 1 tablespoon Dijon mustard 2 teaspoons honey 3/4 teaspoon salt (or to taste)...Read More

If you’re a fan of TGI Friday’s honey mustard dressing and sauce, you’ll love this version. INGREDIENTS: 2 tablespoons mustard 4 tablespoons honey 1 tablespoon white wine vinegar 1/2 cup mayonnaise 1/2 cup sour cream METHOD: Place all ingredients in a blender jar. Process until all ingredients are incorporated. Pour into a storage jar and...Read More

To me, “white balsamic vinegar” is a bit of a misnomer as one of the things that give balsamic vinegar its particular flavor is the succession of barrels it goes through over time. The white balsamic version is lighter and subtler than regular balsamic vinegar and makes a nice dressing or sauce when you want...Read More

Use this dressing with Savoy Cabbage and Apple Slaw. It’s also great with Apple Arugula Salad or a fennel apple salad. INGREDIENTS: 1/4 cup cider vinegar 1 teaspoon Dijon-style mustard 1 tablespoon (or to taste) agave syrup, or other neutral-flavored sweetener 1/2 tablespoon minced shallot 1/4 teaspoon fresh minced thyme or a pinch of dried...Read More

Dill and cucumber have a natural flavor affinity. Use this dressing over mixed baby greens, or as a sauce drizzled over grilled fish. INGREDIENTS: 12 ounces thinly sliced cucumbers, peeled and seeded before slicing 1/4 cup lemon juice 8 ounces sour cream 3 tablespoons fresh minced dill 1 tablespoon sugar, or to taste Salt and...Read More

This dressing is natural for anything sharp and nutty such as arugula, sprouts, or escarole. INGREDIENTS: 3 tablespoons cider vinegar 1 tablespoon balsamic vinegar 1 tablespoon apple cider 1 teaspoon honey mustard or Dijon-style mustard 1/4 teaspoon fresh minced thyme Salt and pepper to taste 3/4 cup grapeseed or other neutral-flavored oil METHOD: In a...Read More

I like the Tourangelle line of nut oils. I find them to be full-flavored, fresh, and relatively inexpensive for the quality, which I find to be consistent. INGREDIENTS: 3 tablespoons good quality balsamic vinegar 1 small shallot, peeled and minced Salt and pepper to taste 1/2 teaspoon minced fresh thyme 1/2 tablespoon sweet-hot mustard 4...Read More

INGREDIENTS: 1/4 cup white balsamic vinegar 1/3 cup cilantro stems, chopped 1/2 teaspoon coriander seed, ground 1/4 teaspoon dried thyme, powdered Salt and pepper to taste 1 teaspoon agave syrup if needed, or to taste for balance 1/4cup cup olive oil 1/4 cup yogurt METHOD: Place all the ingredients except the oil into a blender....Read More

Amazu (Sunomono or Cucumber Salad Dressing) 1 cup rice vinegar 1 cup dashi (see Miso Soup recipe) 5 tablespoons sugar In a small bowl, whisk all ingredients vigorously until sugar goes into suspension. Use amazu as a base for any number of light salad dressings. Orange Dressing 3 tablespoons amazu 3 tablespoons orange juice Dash...Read More