Dressings and Sauces

What's on the menu?

Lemon Vinaigrette #1

1 cup olive oil
1 cup fresh lemon juice
1 lemon, zest of
2 -3 minced garlic cloves, depending on size and your taste
salt and pepper, to taste

In a small bowl, combine lemon juice and olive oil, whisk to completely combine the two, then add the garlic, salt and pepper and stir to combine.

Lemon Vinaigrette #2

1 lemon
1 teaspoon Dijon mustard
1 teaspoon sugar
1/2 teaspoon coarse salt
6 tablespoons olive oil
2 tablespoons snipped chives

Juice: Squeeze lemon. Measure out 3 tablespoons juice.

Stir: Measure juice, mustard, sugar and salt into a small bowl.

Emulsify: Slowly drizzle in oil, whisking constantly.

Chill: Stir in chives. Cover and chill.

Makes: 3/4 cup, enough to dress a salad for 6-8

Orange Vinaigrette Salad Dressing

You cannot have too many salad dressings!

1/3 cup orange juice
1/4 cup olive oil
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon apple cider vinegar
pinch of salt and pepper

Put into a jar and shake like crazy.

Mississippi Come Back Sauce

1 cup mayonnaise
1/4 cup ketchup
1/4 cup chili sauce
1 tsp Dijon mustard
1 tsp onion powder
1 tsp garlic powder
2 teaspoons Worcestershire sauce
1/2 teaspoon ground black pepper
1/2 teaspoon Tabasco sauce
1/4 cup olive oil
juice of one lemon

Mix all ingredients well and store in the refrigerator overnight. It needs to sit to let the flavors become “acquainted”. Store in the fridge in a mason jar with lid.