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Why Homemade Dressings Are a Game Changer
Let’s be honest—most store-bought dressings are convenient, but they rarely deliver on flavor. They’re either too sweet, too gloopy, or packed with preservatives that make them last longer than they should.
It’s time to start making your own sauces and salad dressings. This is a true game changer! You gain control over the ingredients, balance the flavours to your liking, and create something that enhances your meals rather than just coating them.
As a chef, we know that a good dressing or sauce can transform even the simplest dish. Whether it’s a punchy vinaigrette, a creamy buttermilk dressing, or the bold taste of miso, homemade dressings make a world of difference. Let’s dive into our go-to recipes that are so versatile and will elevate your meals every time!
12 Essential Homemade Dressings You Need to Try
1. Classic Vinaigrette
Forget the bottled salad dressings that lack flavour and punchiness. A homemade vinaigrette is as easy as oil, acid, and seasoning—but the ratios matter. This classic vinaigrette is a fan favourite on our Greek Quinoa Salad!
2. Buttermilk Chive Dressing
Light, tangy, and packed with fresh chives, this homemade Buttermilk Chive dressing is a kitchen staple. Unlike store-bought versions, which are loaded with preservatives, this one is pure, fresh, and full of flavor. Drizzle it over butter lettuce, spinach, or grilled vegetables, or stir in crumbled blue cheese for a creamy wedge salad dressing.
3. Eggless Caesar Dressing
Love Caesar salad but prefer to skip the eggs? This version delivers bold flavours without the heaviness of traditional recipes. Plus, we’ve got a vegan-friendly option! Give this Eggless Caesar Dressing a try! You won’t be pleasantly surprised!
4. Spring Onion Vinaigrette
Bright, tangy, and packed with fresh green onion flavour, this dressing is perfect for salads, grilled meats, and roasted vegetables. A simple, fresh addition to any dish. Don’t sleep on this Spring Onion Vinaigrette, especially during the early days of spring when they are sweet and mild!
5. Miso Dressing
This umami-packed vinaigrette blends savoury miso, zesty ginger, and bright citrus for a bold punch of flavor. Drizzle it over kale and quinoa salad, spoon it onto grilled salmon, or use it as a marinade for chicken or tofu. This Miso Dressing will be a mainstay in your fridge!
6. Lemon Vinaigrette
A mix of fresh orange and lemon juice, olive oil, and a touch of honey makes this bright, refreshing dressing a must-have. Perfect for spring greens, avocado, grilled shrimp, or a citrusy grain bowl. Go ahead and put some sunshine in your life with our Lemon Vinaigrette!
7. Basil Pesto
Store-bought pesto can’t compete with the fresh, vibrant flavours of homemade. Use it for pasta, sandwiches, grilled meats, or roasted veggies. Try our traditional Basil Pesto or if you are looking for a variation try our Homemade Parsley-Pumpkin Seed Pesto!
8. Thai Peanut Sauce
Creamy, slightly spicy, and completely addictive, this sauce is incredible on noodles, grilled chicken, or as a dip for veggies. Our Chicken Satay and Thai Peanut Sauce is a go-to when entertaining.
9. Chimichurri
A vibrant mix of cilantro, parsley, garlic, and citrus, this sauce is traditionally served with grilled steak but works beautifully on chicken, seafood, or roasted potatoes. You might need to make a double batch of Chimichurri, your guests will be coming back for more!
10. Homemade Mayonnaise
Rich, silky, and miles ahead of store-bought mayo. Don’t get us wrong, we believe that a store-bought mayo has its place in the kitchen, when you want a sauce to elevate your plate, our Homemade Mayonnaise is where it is, especially since it is a base for countless dressings.
11. Homemade Tartar Sauce
Homemade Tartar Sauce is just brighter and fresher than anything you’ll find in a jar. Try it with seafood, fries, sandwiches, or potato salad.
12. Olive Oregano Dressing (a.k.a. The Ultimate Antipasto Salad Dressing)
Our Olive Oregano Dressing is packed with Mediterranean flavours, this bold and briny dressing is ideal for antipasto salads, grilled meats, or marinated vegetables.
Why Make Your Own Salad Dressings & Sauces?
✔ Better Flavor – Fresh ingredients = better taste. Period. ✔ No Weird Ingredients – No preservatives, no fillers, no mystery chemicals. ✔ Customizable – Adjust salt, sweetness, and spice to your liking. ✔ More Cost-Effective – Most of these can be made with pantry staples. ✔ Multi-Purpose – Many of these work as dips, marinades, or even sandwich spreads.
Next time you reach for a bottle at the store, ask yourself: Could I make this better at home? The answer is almost always yes.
Substitutions
- Oil – Use avocado oil, grapeseed oil, or walnut oil for variety.
- Acid – Lemon juice, lime juice, apple cider vinegar, or rice vinegar can swap in different vinaigrettes.
- Dairy-Free – Substitute coconut yogurt or cashew cream in creamy dressings.
- Sweeteners – Swap honey for maple syrup or agave.
What to Know/Avoid in This Recipe
❌ Avoid over-blending creamy dressings—they can become too thick. ❌ Don’t skimp on seasoning! Salt and acid balance flavors. ❌ Watch the oil-to-acid ratio—too much oil makes dressings heavy. ✅ Taste as you go and adjust to your preference. ✅ Use fresh herbs whenever possible for the best flavour.
Storage Recommendations
- Vinaigrettes – Store in a sealed jar for up to 1 week.
- Creamy Dressings – Keep refrigerated and use within 3-5 days.
- Pesto & Chimichurri – Cover with a thin layer of oil and store in the fridge for up to a week.
- Thai Peanut Sauce & Miso Dressing – Lasts up to 7 days in an airtight container.
- Homemade Mayo & Tartar Sauce – Best used within 4 days.
FAQ
How do I fix a dressing that’s too acidic?
Add a touch more oil or a small amount of honey to balance it out.
Why does my homemade dressing separate?
Natural separation happens—just shake or whisk before using!
Can I freeze dressings?
Oil-based dressings freeze well, but dairy-based ones can separate. Pesto and chimichurri freeze beautifully!
What’s the best way to mix homemade dressings?
A mason jar with a tight lid works great—just shake! A whisk or blender works too, depending on the texture you want.
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