If you are learning how to make creamy salad dressing recipes, many will be made with mayonnaise. Other ingredients used as a base for making them are sour cream, yogurt, cream cheese, cream and sometimes cottage cheese. Even when the latter five ingredients are used, a little mayonnaise might be added also. The mayonnaise just adds a little extra flavor.
You will also learn about so many other ingredients which can be added when learning how to make creamy salad dressing recipes. Most definitely, you should add some of the wonderful herbs or spices. For me, garlic, onion or a little of both is a necessity unless I am making one for fruit salad. Celery, basil, parsley, cayenne and dry mustard are some more of my favorite additives since I learned how to make creamy salad dressing recipes. Sometimes I even use ingredients like ketchup, canned tomato or celery soups.
Earlier I mentioned fruit salad dressings. When learning how to make creamy salad dressing recipes for fruit, I start out with a base of any of the creamy ingredients. My favorite is sour cream but you can use any. The cottage cheese will need to be processed until smooth but it is good also. I do not use a “set” recipe for these but adjust as I go. Add a little sugar and sweeten to taste. Sometimes I add a little orange juice, especially if the dip needs a little thinning. A favorite of mine is sour cream, sugar and poppy seeds. This is so easy and really good for dipping fresh fruit.
NOTE: When you learn how to make creamy salad dressing recipes, you will find many to contain Accent or MSG listed in the ingredients. I never use either of these ingredients so I simply “skip” it. Neither has much flavor so the taste does not change.
NOTE: When you learn how to make creamy salad dressing recipes, remember that they do not have the long storage life like your commercially made brands. Even when stored in the refrigerator, they will not last over several days because they do not contain added preservatives. I only make at one time what I know I will use.
Since I learned how to make creamy salad dressing recipes, thousand island has become one of my favorites.
COMBINE ALL INGREDIENTS and mix well; chill before using.
Makes a little over 2 cups; store in refrigerator.
As you are learning how to make creamy salad dressing recipes, you will find many simple ones with limited ingredients.
COMBINE ALL INGREDIENTS in food processor; process or “chop” until slightly fine (NOT PASTE)
Cover tightly and store in refrigerator; makes about 2 cups.
COMBINE AND BLEND all ingredients; cover and store in refrigerator.
Makes about 1 pint.
In top of double boiler beat yolks well; blend in sugar, vinegar, butter, mustard, salt and pepper.
Cook and stir over hot water until the consistency of rich cream.
Remove mixture from heat and beat in whipped cream.
Store in refrigerator.
Process anchovies, onions, garlic and parsley until almost a paste.
Add 2 or 3 tablespoons anchovy paste; blend in mayonnaise.
Cover and refrigerate overnight.
When ready to serve thin with vinegar to thickness of dressing.
Combine all ingredients and blend well; cover bowl and chill overnight.
Do not stir sauce when emptying it into a serving bowl; dot top with caviar.
Serve with crisp lettuce wedges; store in refrigerator.
COMBINE all ingredients and beat well; store in refrigerator.
COMBINE AND BLEND all ingredients; serve immediately.
NOTE: Cheese dressings often thicken if left to stand before serving. If necessary, thin with a little milk.
½ Cup plain yogurt
½ Cup toasted pecans
1/3 Cup pure maple syrup
¼ Cup olive oil
2 Tablespoons fresh lemon juice
COMBINE ALL INGREDIENTS in blender; process until smooth.
Serve over greens; store in refrigerator.
Learn how to make creamy salad dressings to serve over fruit.
Mash banana with a fork in a small bowl; stir in lemon juice.
Add sour cream, sugar, poppy seeds, dry mustard and salt.
Blend mixture well; cover and chill at least 30 minutes.
Store in refrigerator; makes 1 ½ cups.
COMBINE AND blend well; store in refrigerator.
COMBINE AND BEAT all ingredients EXCEPT CHEESE.
Crumble cheese in mixture and blend in.
Thin with milk if needed; store in refrigerator.
COMBINE AND BLEND all ingredients EXCEPT SOUR CREAM; stir in sour cream and chill.
COMBINE AND BLEND all ingredients; chill 3 to 4 hours before using.
Store in refrigerator.
COMBINE AND BLEND all ingredients EXCEPT sour cream; blend in sour cream and refrigerate.
COMBINE AND BLEND in a glass jar; cover with lid and shake vigorously.
Store in refrigerator.
COMBINE AND BLEND all ingredients until smooth; store in refrigerator.Painless Cooking › Salads › Cream Salad Dressings
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