Dressings Recipe

Combine and emulsify

In a small bowl or jar whisk together soy sauce, rice wine vinegar, sesame oil, neutral oil, honey, grated ginger and minced garlic until smooth. If using a jar, secure lid and shake vigorously for 15–30 seconds.

Adjust seasoning

Taste and add rice vinegar reduction (or an additional 1/2 tsp rice vinegar) for brightness, add red pepper flakes if desired and finish with black pepper. Refrigerate up to 1 week. Shake before use.

Whisk together balsamic vinegar, Dijon mustard, honey and minced garlic in a bowl. Slowly stream in olive oil while whisking constantly to emulsify until thickened and glossy.

Season with salt and black pepper to taste. Store in the refrigerator up to 2 weeks; bring to room temperature and shake before serving.

In a bowl combine mayonnaise, sour cream and buttermilk until smooth. Fold in crumbled bleu cheese reserving a small spoonful for garnish if desired.

Stir in lemon juice, Worcestershire, salt and pepper. Chill at least 30 minutes to let flavors meld. For a smoother dressing, pulse briefly in a food processor, leaving some chunks of cheese for texture. Store up to 5 days refrigerated.

If using raw egg yolks, ensure freshness or use pasteurized. In a bowl whisk egg yolks with Dijon mustard, anchovy paste and minced garlic until combined.

Slowly drizzle in olive oil while whisking constantly to create an emulsion. Once thickened, whisk in lemon juice, Worcestershire and parmesan until smooth.

Season with salt and pepper to taste. Chill at least 15 minutes. If too thick, thin with 1–2 tsp warm water or additional lemon juice. Keeps refrigerated 3–4 days.

Whisk together Dijon mustard, honey and mayonnaise until smooth. Add apple cider vinegar and whisk to combine.

Season with salt and pepper, adjust sweetness or tang by adding more honey or vinegar as preferred. Refrigerate up to 1 week.

In a bowl combine champagne vinegar, fresh orange juice, orange zest, Dijon mustard and honey. Whisk until honey dissolves.

Slowly whisk in olive oil to emulsify. Season with salt and pepper. Taste and adjust balance — more honey for sweetness, more vinegar for acidity. Refrigerate up to 1 week, shake before serving.

In a medium bowl whisk together mayonnaise and sour cream until smooth. Stir in buttermilk to reach desired pourable consistency.

Fold in chopped chives, parsley and dill. Add garlic powder, onion powder, salt and pepper and mix well. Chill at least 30 minutes to develop flavor. Keeps refrigerated 5–7 days.

Combine raspberry vinegar (or red wine vinegar) and raspberry jam in a bowl; whisk until jam dissolves. Add minced shallot, Dijon mustard and walnut oil if using.

Slowly whisk in olive oil to form an emulsion. Season with salt and pepper. Chill before serving to let flavors meld. Store refrigerated up to 1 week; shake before use.

In a bowl combine mayonnaise, Dijon and whole grain mustards, lemon juice, Worcestershire and hot sauce. Whisk until smooth.

Fold in minced capers and cornichons, then stir in paprika, cayenne (if using) and salt. Adjust acidity or heat to taste. Chill at least 30 minutes. Keeps refrigerated 5–7 days.

Whisk together mayonnaise and yogurt (or sour cream) until smooth. Stir in wasabi paste, rice vinegar, soy sauce, honey and sesame oil.

Taste and adjust heat by adding more wasabi or mellow with additional yogurt. Season with salt. Chill at least 15 minutes. Store refrigerated up to 5 days.