Sauces, Dips and Dressings with Olive Oil
Preparing dressings is very easy. Once you have started preparing your own, we don’t believe you will go back to the bottled versions. It is fun to experiment with different vinegars, oils, herbs, mustards and jams. Just remember the basic proportions – one part acid to three parts oil!
Basic Dressing (Makes 1 cup)
Quarter cup balsamic vinegar, 2 tsps Dijon mustard or your favourite jam, 1 minced shallot (optional), 3 quarters cup extra virgin olive oil, 1-2 tsps dried oregano, pinch of salt and cracked pepper to taste
Combine all ingredients in a bowl and mix well with a whisk. As well as being a great, quick salad dressing, it can also be used as a marinade for chicken or drizzled over bread with Parmesan cheese and then toasted in the oven. It can also be drizzled over grilled vegetables or tossed with shrimp or scallops atop cooked pasta.
Quarter cup extra virgin olive oil, quarter cup chicken broth, half cup fat-free plain yoghurt, 2 tbsps red wine vinegar, 2 tbsps fresh lemon juice
Combine all ingredients in a bowl and mix well with a whisk.
Oil and Lemon Dressing (Ladolemono)
Half a cup extra virgin olive oil, quarter a cup lemon juice, pinch of salt and pepper, pinch of oregano, thyme or parsley (optional)
Beat the ingredients together in a bowl until it achieves a slightly thicker consistency. Use the dressing immediately in salads, drizzled over green vegetables or on grilled meat or fish. This recipe doesn’t use the basic acid to oil proportions as this is supposed to be a very lemony dressing.
Garlic Lemon Dressing
Quarter cup lemon juice, 4 tsps Dijon mustard, 1 minced shallot, 2 tbsps chopped fresh chives, 1 pressed garlic clove, 3 quarters cup extra virgin olive oil, salt and pepper to taste
Combine all ingredients in a bowl and mix well. Serve over chilled asparagus or any chilled vegetable of your choice.
Honey Mustard Dressing
4 tbsps Dijon mustard, 2 tbsps honey, 80ml lemon juice, 225ml extra virgin olive oil
Combine all ingredients in a bowl and mix well. Wonderful served over any salad, but particularly good on bitter leaves such as chicory or radicchio.
Asian Ginger Lime Dressing
Quarter cup lime juice, 2 tsps rice wine vinegar, 2 tsps soy sauce, 5 tsps Dijon mustard, 2 tbsps grated ginger, 1 minced shallot, 2 tbsps toasted sesame seeds (optional), half cup extra virgin olive oil, quarter cup sesame oil, salt and pepper to taste
Combine all ingredients in a bowl and mix well. This dressing is great splashed over a grilled chicken and watercress/baby spinach leaf salad.
Fruity Salad Vinaigrette
Half a cup fresh raspberries, half a cup balsamic or red wine vinegar, quarter cup extra virgin olive oil, pinch of salt and pepper to taste, sprinkling of any fresh herbs (optional)
Combine all ingredients in a food processor container and process at low speed until blended. This dressing is great tossed with a green salad served with fresh berries, crumbled feta and walnuts.