6 Tablespoons salad oil (*)
2 Tablespoons wine vinegar
½ teaspoon onion salt
¼ teaspoon celery salt
a dash of hot chili sauce
¼ teaspoon dry mustard
¼ teaspoon freshly ground black pepper
1 clove garlic
a pinch of cayenne pepper
Method~~Place all ingredients in a small screw-top jarr for several hours before serving so the flavours can combine.
Remove the clove of garlic and shake vigorously.
Pickled Cucumber Dressing
¾ cup mayonnaise (**)
1 teaspoon finely grated onion
1 Tablespoon lemon juice
½ cup chopped dill cucumber
1 teaspoon finely chopped mint
salt and petter to taste
(**) or half mayonnaise and half Greek style yoghurt
Fold all ingredients together and chill.
This is a quick dressing and good to serve with seafood.
Quick Salad Dressing
2 Tablespoons cider vinegar
2 Tablespoons lemon juice
3 teaspoons brown sugar
½ teaspoon dry mustard
½ teaspoon garlic salt
a good pinch cayenne pepper
1 small tin (5½ fl ozs) evaporated milk
Combine the vinegar and lemon juice.
Mix in the sugar, garlic salt, pepper, mustard, and cayenne.
Lastly, stir in the evaporated milk.
Chill before serving.
(*) Note~~ For each Tablespoon, add 1 extra teaspoon of ingredient.
Australian Tablespoons are larger than those used in America, Canada, NZ and UK.
1 tablespoon champagne vinegar
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons minced garlic
1 egg yolk
1 tablespoon Dijon mustard
Dash Worcestershire sauce
6 anchovy fillets
Pinch freshly ground pepper
1 cup pure olive oil
About 1/4 cup crumbled Gorgonzola
2 tablespoons freshly grated Parmesan cheese
Put the vinegar, lemon juice, garlic, egg yolk, mustard, Worcestershire sauce, anchovies, and pepper in a blender and blend until well mixed. With the machine running, add the olive oil, at first by drops and then, as the mixture emulsifies, in a thin, steady stream until all the oil is incorporated. Pulse in the Gorgonzola to taste (the riper the cheese, the less you will need) and the Parmesan. Scrape into a bowl, cover, and refrigerate until needed. You should have about 1 1/3 cups. (The dressing keeps, refrigerated, for 2 to 3 days.)
1 large garlic clove, pressed
A generous sprinkling of sea salt
1/2 teaspoon Dijon mustard
1/2 teaspoon honey
2 tablespoons balsamic vinegar
3 tablespoons extra-virgin olive oil
Mash the garlic and salt to a paste. Whisk it together with all other
ingredients until emulsified.