Gluten free, Soy free, Dairy free Creamy Dressing

Hi everybody!

I’ve been teaching lots ‘o classes – through Minneapolis Public Schools, Community Education, at Cooks of Crocus Hill- and my favorite, coming to your kitchens for cooking coaching or a cooking party.

In my classes, lots of folks are asking me how to create your favorite things (in this case salad dressings) without gluten, dairy, and soy.  I love those questions because honestly, the big food companies out there have been trying since the 1970’s (and succeeding!) to make us believe that we have to have a packaged-this, a box-that, or a bottle of magic to make and enjoy our favorite foods.

They’re wrong.

If you read food labels, you might be surprised by a couple of things:  what they consider a serving size (wait what?  A tablespoon of dressing is ok – if it’s one leaf of lettuce); and what is in the product (I don’t remember my grandma having cellulose gel or xanthan gum in her pantry).  Making your own food enables you to control (and be conscious) of exactly what’s in it.

Here’s a recipe for homemade creamy dressing.  I’ve suggested a couple spice profiles to change up the flavor, but feel free to experiment with your favorites!

Gluten free, Soy free, Dairy free Creamy Dressing
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Recipe type: Salad Dressing
Author:
Prep time:
Total time:
Serves: 4
Make your own gluten free, dairy free, soy free dressing from scratch using natural ingredients. Start with a homemade mayonnaise and add flavor from there.
Ingredients
  • 1 egg yolk (at room temperature)*
  • 1 t freshly squeezed lemon juice
  • 1 t white wine vinegar
  • Pinch of dry mustard, or ½ t dijon mustard
  • Pinch of salt
  • ¾ cup of grapeseed (or other) oil
  • Seasonings (see below)
  • *warning: this recipe contains raw egg. You may opt for pasteurized egg if you prefer.
Instructions
  1. Combine yolk, lemon juice, vinegar, mustard and salt.
  2. Using a stick (immersion) blender or whisk, combine vigorously until the mixture turns from bright yellow to cream colored.
  3. Add a small bit of the oil- drops- and continue to whisk or blend until it is completely integrated.
  4. Add a bit more of the oil, and when you know you have a good “emulsion”- you can add the oil faster but steadily until you have the mayonnaise at your desired texture.
  5. To make dressing, add a bit more lemon juice, salt & pepper to taste, and spices for your desired dressing flavor- for example:
  6. Caesar: garlic, grated parmesan cheese, anchovy
  7. Italian: finely diced red pepper and onion, garlic, oregano, basil, rosemary
  8. Ranch: parsley, chives, garlic, dill
  9. Each serving = ¼ cup
Serving size: ¼ cup

 

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