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Yield about 2 cups

INGREDIENTS:

2 garlic cloves, minced

1/2 cup olive oil

1/2 cup vegetable or canola oil (or can use 1 cup olive oil)

1/2 cup balsamic vinegar

1-1/2 teaspoons dried basil (or can use 2 tablespoons chopped fresh basil)

1/4 cup honey, or to taste

1/2 teaspoon each salt and freshly ground pepper, or to taste

INSTRUCTIONS:——————————————–

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Plan ahead the dressing needs to chill for at least 4 hours before using, you may reduce by half if desired

Yield about 2-1/4 cups

INGREDIENTS:

2 small garlic cloves, minced

1 tablespoon Dijon mustard

2 tablespoons honey

3/4 balsamic vinegar

1 teaspoon salt

1/2 teaspoon onion powder

1 cup olive oil

1/4 cup vegetable oil

fresh ground black pepper, to taste

water, to thin is desired

INSTRUCTIONS:————————————

In a bowl whisk the first 8 ingredients together until well blended

Season with black pepper and more salt if needed.

If you want a thinner dressing then whisk in some water.

Chill for a minimum of 4 hours before using.

Whisk before using.

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This goes great with my Chicken Bow-Tie Feta Salad

INGREDIENTS:

1/2 cup olive oil

1/2 cup canola OR vegetable oil

juice of 2 small lemons

4 tablespoons red wine vinegar

2 garlic cloves, minced

1 teaspoon onion powder

2 teaspoons dried parsley

1 teaspoon Worcestershire sauce

1 teaspoon dry mustard powder

1 teaspoon each — dried oregano, dried basil, dried Italian seasoning

1/2 teaspoon fresh ground black pepper, or to taste

1/3 cup freshly grated Parmesan cheese (can use more)

1 teaspoon sugar (more if needed)

salt, to taste

INSTRUCTIONS:————————————-

In a bowl whisk all ingredients together until well blended.

Refrigerate for 2 or more hours before using,

Whisk again before using.

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Plan ahead the dressing needs to be refrigerated for at least 6 or more hours before serving, 24 hours is even better

It’s going to be hard to keep your spoon out of this dressing while chilling this is so good, I have to suggest though not double dip with your spoon or the dressing will start to break down and become thin

Yield about 2 cups

INGREDIENTS:

3/4 cup sour cream

1-1/3 cups mayonnaise (do not use salad dressing)

1 teaspoon Worcestershire sauce

1/2 teaspoon mustard powder

1 to 2 medium garlic cloves, minced

1 teaspoon hot sauce (or to taste)

1/2 teaspoon seasoning salt (or to taste)

4 ounces blue cheese ( finely crumbled)

fresh ground black pepper, to taste

INSTRUCTIONS:———————————————–

In a bowl whisk together the sour cream, mayonnaise and Worcestershire sauce.

Add in mustard powder, garlic, hot sauce and seasoned salt.

Add in the blue cheese; stir to combine.

Season with black pepper to taste

Cover and chill for at least 6 or more hours before serving.

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1 package Hidden Valley dry Ranch dressing mix

1 cup mayonnaise

1 cup milk or buttermilk (can use half milk and buttermilk)

1 tablespoon Frank’s Red Hot Sauce

2 teaspoons Worcestershire sauce

1 teaspoon garlic powder or 2 small garlic loves, minced

1 teaspoon onion powder

1 teaspoon Dijon mustard

1/2 teaspoon black pepper

INSTRUCTIONS:—————————————-

In a bowl whisk all ingredients together until smooth.

Refrigerate for 2 or more hours before serving (24 hours even better).

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Do not substitute the corn syrup for any other ingredients such as sugar or honey, it will alter the flavor

Plan ahead the dressing needs at least 2 or more hours of refrigeration time before using, the longer the better, kick this up as much as you like by adjusted the hot sauce

Yield about 1-1/2 cups

INGREDIENTS:

1 cup mayonnaise (such as Hellman’s mayonnaise, do not use salad dressing)

1/4 cup olive oil

2 tablespoons half and half cream, or to taste

2 teaspoons Worcestershire sauce

2 garlic cloves, minced

1 teaspoon onion powder

2 teaspoons dried parsley

2 tablespoons fresh lemon juice

2 tablespoons red wine vinegar

2 teaspoons dried oregano

2 teaspoon dried basil

1 tablespoon corn syrup (no substitutes!)

1 teaspoon seasoned salt

1/4 cup freshly grated Parmesan cheese

fresh ground black pepper, to taste

Frank’s Red Hot Sauce, to taste

INSTRUCTIONS:———————————————-

In a food processor blend the first 14 ingredients until smooth and combined (about 8-10 seconds).

Season with black pepper and Frank’s Red Hot Sauce to taste.

If you prefer a thinner dressing add in more light cream after adding in the hot sauce.

Refrigerate for at least 2 or more hours before serving.

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Plan ahead this dressing needs to chill for at least 4 hours before serving, use olive oil only this will not have the same flavor if using vegetable or canola oil, do not substitute honey or sugar for the corn syrup it will be too sweet and the flavor will be altered

This also is great using 1/4 cup blue cheese in place of the Parmesan cheese

INGREDIENTS:

3/4 cup olive oil

1/4 cup Hellman’s mayonnaise (do not use salad dressing)

1/4 cup red wine vinegar

1 tablespoons fresh lemon juice

2 small garlic cloves, minced

1 teaspoon onion powder

1-1/2 tablespoon corn syrup (no substitutes!)

2 teaspoons dried oregano (rubbed between fingers to release the flavors, do the same with the basil and rosemary)

2 teaspoons dried basil

1/2 teaspoon dried rosemary

1 teaspoon seasoned salt

1/2 teaspoon fresh ground black pepper

1/4 cup freshly grated Parmesan cheese

INSTRUCTIONS:—————————————

Place all ingredients in a food processor; process until blended (about 10-12 seconds) start with 1-1/2 tablespoons of corn syrup, adding in more after if needed.

Transfer to a clean glass jar.

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Cover and refrigerate for at least 4 hours before using.