All you need to make homemade dressings are four things: a base, flavor-maker, seasonings and sweetener. You can use this four-step guide to create your own version of Catalina, Thousand Island, French dressing, Greek vinaigrette, ranch, honey-mustard, tartar sauce, cocktail sauce or remoulade. All gluten-free!
1. Base: Choose an oil as a base for a vinaigrette. Olive, coconut, peanut or walnut oil are great options. For creamy dressings, use a base of silken tofu, mayonnaise or softened cream cheese.
2. Flavor: To flavor a vinaigrette, choose red wine vinegar, balsamic, lemon juice or raspberry puree. For creamy dressings, consider mustard, horseradish, ketchup or relish to create flavor.
3. Seasonings: Combine the herbs and spices you like. Consider dill, oregano, onion powder, garlic, thyme or chives. For a little kick, add a pinch of cayenne pepper, red pepper flakes or paprika.
4. Sweetener: A touch of sweetener balances the tanginess. I prefer maple syrup, honey and Stevia.
To make a vinaigrette, use a glass jar with a tight-fitting lid. Pour in 1 cup of oil and 3/4 cup of vinegar. Adjust the ratio to your preference. Add your seasonings and sweetener to taste. Shake well.
For creamy dressings, spoon 1 cup of a cream base into a glass bowl. Add ¼- to ½-cup of the flavoring liquid of your choice. To thin the dressing, add a drizzle of olive oil or a dash of vinegar. Add your herbs and a sweetener. Whisk well. Adjust your base and liquid depending on your desire for a thick dipping sauce or a thin salad dressing. (continue reading online)
You can also download the PDF version of the Dressing Guide here: Easy Salads by PWilson for IN Magazine
For more recipes, check out my book, The Art of Gluten-Free Living: Three Essentials for Being, Eating and Living Well.
Enjoy! Be sure to pass along this valuable info! Thank you so much for joining me.
Source: PatriciaCWilson.com. INMagTexas.com. Photos by Sarah Miller for IN Magazine. Book images by Patricia Wilson. Author Headshot by Greg Kaspar. Copyrighted Material; All Rights Reserved.