We cannot leave the dressing discussion without mentioning the technique behind making your own creamy salad dressings. The good news is, this technique is very similar to the vinaigrette technique; just a switcharoo of a couple ingredients.
Since we are well on our way to mastering vinaigrettes, I have confidence that the creamy variety will be easy as pie…especially with another ditty to help internalize the process.
Lovers of ranch, this one’s for you
Making your own is easy to do.
Mix dairy, seasoning, sour and sweet
add mayonnaise, then whisk
Creamy dressing Magnifique!
The fine print below explains the ditty down to minor details. All measurements are approximate and should be adjusted according to preferences and salad size. Measurements provided are sufficient for a large salad serving four adults.
The dairy ingredient may consist of buttermilk, greek yogurt, milk, plain yogurt, sour cream, or any combination of these ingredients. | 1 to 4 tablespoons
The options are nearly endless. Head to the flavor profiles for inspiration or try any of the following to get started: garlic, shallots, scallions, salt, black pepper, fresh or dried herbs, dried seasonings (e.g., Herbes de Provence). | 1 teaspoon
Vinegar or fresh citrus juice bring the sour element. For added flavor, look for infused vinegar at a local market or better yet, make your own. | 2 to 4 tablespoons
A hint of sweetness balances the sour flavors. I find white granulated sugar to be the superior option. | ½ to 1 teaspoon
Let me introduce you to mayonnaise, an essential component to creamy dressing. No guilt allowed here because it only takes a dollop. | 1 tablespoon