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Easy Homemade Gluten Free Salad Dressings Equipment Simple blender Ingredients For the vinaigrette dressing ½ cup (112 g) extra-virgin olive oil 3 tablespoons (1.5 fluid ounces) white wine vinegar, (or white balsamic vinegar) 1 teaspoon (21 g) honey ¼ teaspoon kosher salt ⅛ teaspoon freshly ground black pepper For the ranch dressing ½ cup (112 g) sour cream, at room temperature ⅓ cup (2 ⅔ fluid ounces) buttermilk, at room temperature 1 tablespoon white wine vinegar, (or white balsamic vinegar) 1 clove garlic, peeled and minced very fine ¼ teaspoon kosher salt ⅛ teaspoon freshly ground black pepper For the Caesar dressing ¾ cup (168 g) mayonnaise, at room temperature 1 ounce Parmigiano-Reggiano cheese, chopped or grated 1 large clove garlic, peeled and roughly chopped 3 tablespoons (1 ½ fluid ounces) freshly squeezed lemon juice 1 teaspoon gluten free fish sauce, (or gf Worcestershire sauce) (or gf anchovy paste) ¼ teaspoon kosher salt ⅛ teaspoon freshly ground black pepper Milk or buttermilk by the half-teaspoonful, if necessary For the green goddess dressing ½ cup (112 g) (112 g) mayonnaise ½ cup (112 g) (112 g) sour cream 2 tablespoons freshly squeezed lemon juice ½ cup chopped fresh flat-leaf parsley , (or basil, but I much prefer parsley) 1 teaspoon gluten free fish sauce, (or Worcestershire sauce) (or anchovy paste) ¼ teaspoon kosher salt ⅛ teaspoon freshly ground black pepper 2 tablespoons chopped scallions, (optional) Milk or buttermilk by the half-teaspoonful, if necessary Instructions For the vinaigrette dressing
anglera
Color:Asphalt grey
Be sure not to leave the dressing out longer than 2 hours at room temperature
34 CARE Hand Wash Cold
