Homemade Dressings - Part 1

Recently we've really been getting into making our own homemade dressings. The store bought stuff is just loaded with so much crap and homemade dressings are super easy to make. Plus they are a fraction of the price of store-bought dressings.
We normally will make 1 or 2 dressing on a Sunday afternoon and keep them in the fridge to use on salads, pastas, fish, anything really, throughout the week.

This is part 1 because as we add more dressings to our recipe binder, we'll update here with our favorite ones! Today we have three dressings: 5-Herb Vinaigrette, Shallot-Soy Vinaigrette, and Greek Dressing. What's your favorite go-to dressing?

This dressing is tangy and herbaceous. It's really delicious on garden salad's that have a lettuce base. It coats fairly well and is a great addition for dinner side salads or main course lunch salads. I also think this could be a great fish or chicken marinade.
 
5 Herb Vinaigrette

Adapted from Ming Tsai
 Makes: 1 & 1/2 cups

 2 tbsp Dijon mustard
2 tbsp cup minced shallots
1/2 cup rice white vinegar
1 tbsp balsamic vinegar
1 tbsp sherry
1/2 tbsp sugar
1 tbsp dried mint
1 tbsp dried cilantro
1 tbsp dried basil, preferably Thai
1/2 tsp dried thyme
1 tbsp dried tarragon
1/2 cup olive oil 

1/2 cup canola oil

 In a food processor mix the mustard, shallots, vinegars, sherry , sugar, mint, cilantro, basil, thyme, and tarragon. With the machine running, slowly drizzle in the olive oil & canola oil. Use or store for up to 2 weeks in the fridge.

This might be one of our favorite new dressings. It's perfect for tossing grilled summer veggies in. It's delicious as a sauce over chicken or fish. This dressing is thick and creamy and coats very well. The mustard gives this dressing a tang while the shallots really make it savory. The sugar and balsamic balance out the dressing with a touch of sweet that's really not very noticeable by itself but blends nicely into the dressing to bring it all together

Shallot-Soy Vinaigrette

Adapted from Ming Tsai

Makes: 1 & 1/2 cups

1/2 cup grainy mustard
4 medium shallots, roughly chopped (about 1/2 cup)
2 tbsp balsamic vinegar
1⁄4 cup rice wine vinegar
2 tbsp soy sauce
1 tbsp sugar
1/2 cup olive oil
1/2 cup canola oil

In a blender or food processor, combine the mustard, shallots, vinegars, soy sauce, and sugar and purée. With the machine running, slowly drizzle in the oil until an emulsion is formed. Use or store for up to 2 weeks in the fridge.

 This is a great basic Greek dressing. It's perfect for salads, pasta, or anything you'd normally put Greek dressing on. The herbs and cheese really enhance the flavor of this dressing if allowed to sit overnight. It gets much better with time!

Greek Dressing
Makes 1 cup

1/4 cup red wine vinegar
1/8 cup white wine vinegar
1 tsp Dijon mustard
1 tsp fine salt
1/2 tsp ground black pepper
1/4 tsp crushed red pepper
1 small garlic clove, minced
1 & 1/2 tbsp Italian seasoning
1 tbsp oregano
1/2 tbsp onion powder
1/3 cup extra-virgin olive oil
1/2 cup canola oil
1/4 cup feta cheese

Place all ingredients except oils and cheese into a small bowl or food processor and mix. While whisking, blending, or processing drizzle in oils slowly. Stir in cheese. Store in the fridge for up to 2 weeks.