In the New Year Aspire to Make Your Own Salad Dressings

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Creamy Vegan Ranch Dressing- Inspired by Clare Langan

Aqufaba is the liquid that comes from the can of garbanzo beans. it can be whipped up, just like egg whites, and brings creaminess to a vegan dressing.
Course: Beginnings
Cuisine: American
Keyword: Creamy, Dressing, Ranch, Vegan


  • 1/4 cup Aquafaba (liquid from the can of chickpeas or even white beans)
  • 1/4 tsp. Cream of tartar
  • 2 tsp. Dijon Mustard
  • 1 tsp. Onion Powder
  • 1 clove Garlic, minced
  • 1 tsp. Kosher Salt you may need more later
  • 1 tsp. Fresh Ground Pepper you may need more later
  • 1/2 cup Avocado Oil
  • Juice of 1/2 lemon
  • 1/2 cup variety of chopped herbs (dill, parsley, chives, tarragon etc.)


  • I like to use a deep bowl and immersion blender. If you don't have that you can use a blender, just know you may have to double your recipe in order to have it blend properly.
    Place the aquafaba and cream of tartar in a bowl and blend, gradually increasing speed, for about 2 minutes. you are looking for a thick creamy liquid.
    Add in the mustard, onion powder, garlic and salt & pepper and blend until smooth. Taste and add more salt & pepper if necessary.
    Gradually add oil in a steady stream, as blending, on high.
    Transfer to a mason jar and add lemon juice and herbs. Shake well, to combine.
    Taste one last time to just salt& pepper. Store in refrigerator for up to 4 days.


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Vinaigrette (Italian & French variations)

Both vinaigrettes start with 1 part acid to 3/4 oil. Then add some seasoning, fresh herbs and some mustard and you are ready to go.
Course: Beginnings
Cuisine: International
Keyword: Dressing, french, fresh herbs, italian


  • 1/4 cup Red Wine Vinegar
  • 2 Tbs. Fresh Lemon Juice
  • 4 cloves Garlic, finely minced
  • 2 tsp. Dried Oregano
  • Kosher Salt, start with 1 tsp. and add more if needed.
  • Fresh Ground Pepper, star with 1/2 tsp. and add more if needed.
  • pinch sugar
  • 1/2 cup Extra Virgin Olive Oil


  • The above ingredients are the starting ingredients for a classic Italian vinaigrette.
    To make it French, change the garlic to 1 Tbs. minced shallotsand add 1/2 tsp. Dijon mustard.
  • Stir together herbs, seasoning, garlic or shallots and acids (vinegar or lemon).
    While whisking, slowly drizzle in olive oil, until it catches or emulsifies. Add Dijon at this point and the pinch sugar.
    Store in refrigerator for up to 4 days.
  • You can make these dressings in a bowl while whisking, in a blender or just shaking all ingredients together on a Mason Jar.

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