Never Buy Salad Dressing Again (Make These Instead)

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Note: Vinaigrettes will stay good in the fridge for about 2 weeks. Creamy dressings closer to 7-10 days.

*Mustard Balsamic Vinaigrette*
Ingredients:
▪60g (1/4c) balsamic vinegar
▪20g (1T) honey
▪20g (4t) grainy mustard
▪20g (2T) finely minced shallots (rinsed)
▪2 cloves garlic (smashed)
▪10-12 cranks of fresh cracked black pepper
▪210g (1c) extra virgin olive oil

Instructions:
1. In a bowl, combine the vinegar, honey, mustard, shallots, garlic, and pepper. Whisk until well combined.
2. Slowly drizzle in olive oil while continuously whisking to create an emulsion.

PAIR WITH: Arugula or spring mix

*Italian House Dressing*
Ingredients:
▪25g (2T) champagne vinegar
▪45g (3T) white distilled vinegar
▪15g (1T) sugar
▪5g (1t) salt
▪25g (5t) grainy mustard
▪1 garlic clove
▪10g (1T) bell pepper
▪A strong pinch each of oregano, basil, chili flake, and black pepper
▪20g (2-3T) red onion
▪250g (1c) neutral oil (e.g., avocado oil)

Instructions:
1. In a high-sided container, combine the champagne vinegar, white distilled vinegar, sugar, salt, grainy mustard, garlic clove, bell pepper, oregano, basil, chili flake, black pepper, and red onion.
2. Use an immersion blender to blend the ingredients until the onion, pepper, and mustard are fully broken down.
3. With the immersion blender running, slowly stream in the neutral oil to create an emulsion.

PAIR WITH: Little gem or Romaine
salad inspo: Chopped little gem, chopped salami, pepperoncinis, cherry tomatoes, fresh mozz, grated parm

*Caesar Dressing*
Ingredients:
▪1 egg yolk
▪1 garlic clove (slivered)
▪50g (1/4c) lemon juice
▪10g (2t) water
▪45g (1/3 cup) grated parmesan
▪1 (2oz/50g) can of anchovies, drained & rinsed
▪275g (1 1/4c) neutral oil (e.g., avocado oil)

Instructions:
1. In a high-sided container, combine egg yolk, garlic, lemon juice, water, parm, & rinsed anchovies.
2. Blend with immersion blender until smooth
3. With the immersion blender running, slowly stream in oil to create an emulsion.

PAIR WITH: Little gem, romaine, or raw kale
Composed salad inspo: chopped little gem, fried breadcrumbs, grated parm, chicken

*Poppy Seed Dressing
Ingredients:
▪25g (2T) champagne vinegar
▪55g (1/4c) white distilled vinegar
▪40g (2 1/2T) grainy mustard
▪15g (1T) mayo
▪40g (3T) sugar
▪3g (1/2t) salt
▪1g (1/3t) black pepper
▪235g (1c) neutral oil (e.g., avocado, canola oil)
▪15g (1 1/2T) poppy seeds

Instructions:
1. In a high-sided container, combine the vinegars, mustard, mayo, sugar, salt, & pepper. Blend with an immersion blender until smooth
2. With the immersion blender running, slowly stream in the oil to create an emulsion.
3. Once all the oil is incorporated, stir in the poppy seeds

PAIR WITH: bitter greens
salad inspo: frisee, blue cheese, shaved apples, toasted walnuts, shaved fennel

*Asian Peanut Ginger Dressing*
Ingredients:
▪20g (3T) ginger (grated)
▪5g (1t) garlic (grated)
▪90g (6T) rice vinegar
▪90g (5T) soy sauce
▪30g (1-2T) sriracha
▪50g (1/4c) sugar
▪45g (3T) sesame oil
▪110g (1/2 cup) creamy unsweetened peanut butter

Instructions:
1. In a high-sided container, combine the ginger, garlic, vinegar, soy sauce, sriracha, sugar, sesame oil, & peanut butter.
2. Blend with immersion blender until smooth

PAIR WITH:
salad inspo: shredded napa, red cabbage, romaine, shaved carrots, chopped peanuts, cilantro, chicken

*Ranch Dressing*
Ingredients:
▪1 large egg yolk
▪20g (2T) chopped and rinsed shallots
▪1 garlic clove (slivered)
▪15g (1T) lemon juice
▪5g (1t) salt
▪60g (1/4c) buttermilk
▪60g (1/4 cup) sour cream
▪240g (1 cup) neutral oil (e.g., avocado canola oil)

Instructions:
1. In a high-sided container, combine the egg yolk, shallots, garlic, lemon juice, salt, buttermilk, and sour cream. Blend with an immersion blender until smooth
2. With the immersion blender running, slowly stream in the oil to create an emulsion.

PAIR WITH: Little gem, romaine
salad inspo: fried breadcrumbs, pickled red onions, picked herbs

CHAPTERS:
0:00 Mustard Balsamic Vinaigrette
2:00 Italian House Dressing
3:31 Caesar
5:07 Poppyseed + staying hydrated
7:43 Asian Peanut Ginger
8:39 Ranch

#saladdressing

[dimilton]

Thank you for showing which lettuce goes best with each dressing and taking the time to show what the soggy/soiled options will look like. That’s detail that’s MUCH appreciated

[JastaAdventures]

I appreciate you telling us which lettuce/greens go with each dressing!

[good_beans]

I've been making that italian house dressing ever since you showed it off in your pasta salad video. I put it on everything, salads, pastas, potatoes, chicken... It's so good.

[jofie]

Brian… youre killing it with these videos. I honestly think you’re producing the best home chef content on YouTube right now 💯

[pezboy]

I just went down a big rabbit hole the other day looking for a good “comprehensive” salad dressing guide or source and lo and behold, here comes Bri from the top rope! The best food content on YT, hands down. Thanks for the guidance!

[permanentfitness]

Best Greek salad dressings (1 creamy/ 1 traditional)
Traditional -
2 tablespoons quality olive oil
2 tablespoons lemon juice
1 tablespoon brine from kalamata olives
1/4-1/2 teaspoon oregano
3/4 teaspoon garlic salt

Creamy -
2 tablespoons quality olive oil
1.5 tablespoons lemon juice
2 tablespoons Greek yogurt
1 tablespoon crumbled feta
1/2 teaspoon dill
3/4 teaspoon garlic salt

Trust me - they're excellent - if anything, maybe tinker with the ratios for your own tastes

[trevorreniger]

Oh man... This is going to be my most referenced video you've ever made. I make my wife and daughter dinner every night and we always have a salad. I've honestly never even really given thought to making dressings. (we typically just use a good Italian, Greek, Caesar, or Braggs vinegarette) This is going to be a game changer. Thanks, Bri!

[manzurkhan]

I liked how you used the Ninja creami jar as a container for the blender @ 2:24

[sv]

Just threw the mustard balsamic together. It emulsified beautifully and, WOW, that's tasty. Excellent dressing compilation.

[williamrpetrie]

Hey, Bri… You’ve done pan sauces to up your game, and salad dressings. What about a kit of sauces to make on the fly for grilling season? Chimichurri, tzatziki, bbq, compound butter, etc.

[Scott-tqko]

The poppy dressing is splendid; I've made it three times now. A while back I bought a big bag of poppies to make some desserts with, and having a way to use up the remainder is a bonus.
I made it pretty much as per the instructions the first time, except to cut the sugar down to 35g. Still a bit too sweet for me but that's a measure of my taste and not the recipe. Next two times I cut it down to 25g, which worked best for me.
Third time I didn't have enough grainy mustard left and so supplemented with Dijon (1:2) and it worked just fine.

[lars]

I have started making my old favorite that I learned from my Swedish grandmother. Cole slaw with a vinaigrette based dressing instead of mayo based. Apple cider, olive oil, celery seeds, cabbage, basil, mustard powder, honey, brown spicy mustard, onions, shredded carrots, bell pepper, are some of its' staple ingredients. I love the stuff and it loves me back. Very digestible and healthy. I add things like radish slices etc. You can customize like you want. I have a batch in the fridge now.

[meli_k]

One of my favorite homemade dressing is: homemade mayonnaise, lemon, sugar, salt and pepper. So good tossed in a simple iceberg lettuce, tomato, carrots, cucumbers and hardboiled eggs.

[bkr]

Thank you thank you thank you!!!! I'm so tired of the selection of dressings at my local grocery store. I made your caesar and it was fresh and delicious! I took a page out of Wolfgang Puck and mixed in fresh pico de gallo into the caesar and it just elevated it so much along with your dressing! I just made the poppy seed just now as well. I'm so happy I'm going to pair it with beets and tomatoes and a lovely salad tonight. Thank you again!

[dawnzerleelight]

Yum!!! I crave cold meals like salads so much more in summer.

I was surprised there was no dill in your ranch dressing itself, but adding it after is a fun twist that I look forward to trying.

Thanks for sharing another great video!

[BigMcLrgehuge]

Your Caesar has been in my rotation ever since you dropped that caesar salad video back in the day; I have those ingredients and proportions committed to memory at this point

[jimmycapp]

The washing of red onions and shallots is a great pro move I've learned from your channel. Thanks, Bri!

[alexanderluna]

I make a simple honey mustard dressing. Literally just honey and mustard but you can add spices if u want. But I always make it fresh since honey firms up in the fridge.

[stonerscravings]

My husband just said he could eat salad every day. Which I took as a hint. Perfect timing on the dressing vid. Thanks Bri!😊

[smarks]

9:02 You can also pasteurize eggs on your own if you have a sous vide cooker. Cook at 135F for 75 minutes according to the Anova Culinary website. Whites come out cloudy but texture should be the same.