There are loads of salad dressing recipes out there, and I can well imagine you are thinking “oh no, not another one”. And, why bother to make this when you can buy any flavour you want. But, this recipe should be patented it is so good – or at least that is what I am told. It is simple to make and has no preservatives or other additives. It will last in your fridge and makes a lovely gift for when you are invited out for a meal. I always have a bottle on this to hand, and I have given it away to food bloggers and friends. I know for sure that this dressing will always feature on our table.
- 180 mls fructose
- 180 mls vinegar
- 180 mls canola oil
- 5 mls fine salt
- 5 mls freshly ground black pepper
- 10 mls wholegrain mustard
- 2 cloves garlic, crushed
- 75 mls mayonnaise
- whisk all the ingredients together thoroughly
Ingredients for my Lavender and Lime original salad dressing:
- Fructose – I am sucrose intolerant and use fructose in my recipes where possible. You can replace the fructose, gram for gram with sugar.
- Vinegar – I mostly use unfiltered, raw, apple cider vinegar. Not only for the health benefits, but because I like the taste. For basic recipes you can use plain white spirit or grape vinegar if this is all you have. But to elevate a recipe rather make use of something more special. I keep a bottle of aged balsamic vinegar for that. And will also use champagne / sherry / prosecco vinegar. I make my own flavoured ones using borage or chive flowers. And I make sure this is always a bottle of rice wine vinegar in my pantry for Asian recipes.
- Canola Oil – I use this oil as it is neutral in taste, and the canola is farmed very close to where we live. I make sure that I choose locally pressed oil from a company I trust. If you prefer not to use canola oil then use sunflower oil, or something similar.
- Salt – I only buy Oryx Desert Salt as it is sustainably sourced. It tastes like real salt which you don’t find in cheaper versions. I prefer to spend more and use less.
- Black pepper – I buy mixed peppercorns and grind as needed. I like the variety offered by the pink and white peppercorns in the mixture. And if I ever just need those, I pick them out. However, all my recipes call for black pepper as this is what most people have at home.
- Mustard – I buy Maille mustard as I know that it is good quality. This is an imported item but nothing locally made is worth purchasing in my opinion.
- Garlic – be sure you buy firm cloves where the paper is white. If they sprout they are still OK to use. But if this bothers you then plant the cloves that have sprouted to grow your own.
- Mayonnaise – I always make my own as it is so simple to do with a stick blender. Check out my recipe and try it. Once you do, you might never purchase commercial mayonnaise again.