5 Homemade Salad Dressing Using Everyday Ingredients

If you have a blender, you have the ability to make salad dressings at home using ingredients you likely have in your pantry! Today, we’re making Italian dressing, balsamic vinaigrette & more.

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Hey friends welcome back to food prep guide we are back in the kitchen today with another homemade tutorial of things that we are going to make homemade alternatives for things that we would typically buy at the grocery store um this has been a goal of mine for a long

Time is to stop buying salad dressing now I am a self admittedly am a fanatic of Olive Gardens Italian dressing so I think it’s going to be a little hard to pull me away from that um but I have been testing recipes for a while now and

I’ve already found one it’s was like a it reminds me of the Green Goddess dressing from Panera it is fantastic that’s going to be in this video as well um but I’ve got a few more that I’m testing and I’m think I’m going to be able to get away from all the store

Bought salad dressings so I wanted to bring you along as I make up a batch for the next two weeks I’m going to be uh rotating through five dressings to try to figure out what I like what the rest of my family likes so that I can make

Those one or two and just make a much larger size in bulk so that I don’t have to make them every week like I’m doing now so five homemade salad dressings are coming your way let’s get started welcome to food prep guide my name is Jordan I’m a homeschooling mom to three

Living on three beautiful Acres with my wonderful husband a Health crisis forced our family to change the way we think about food unfortunately it also put us in financial hardship thankfully the solution to both challenges of the same to live off the land as much as possible for us that means growing a

Garden preserving the Harvest raising chickens and cooking from scratch it’s definitely a family affair and friends too meet Stacy researcher author and lifelong learner she entered the world of food preservation in the crazy days of 2020 she joined a gleaning Co-op and a local grosser offered her clearance produce

And bulk and so the adventure began together we’re reclaiming the old ways of food stewardship and teaching them to the Next Generation if there’s one thing you should know about us is that we love Jesus and seek to Steward His blessings wisely our table always has room for one

More so y’all come join us okay recipe number one we’re going to start with our classic balsamic vinegret uh this Vitamix container it looks a little janky but it has about 10 years of being stained with tomato based soups so I promise you it’s clean even though

It looks kind of looks a little looks a little questionable okay balsamic vinegar we’re going to start with one cup of olive oil with any of the salad dressings that we make today you can use any type of oil that you want let’s say you don’t like olive oil so you can swap

That out for vegetable oil or avocado oil anything like that the oils are completely up to you so 1 cup of olive oil next we’re going to do 5 tpoon of minced garlic I’m going to go ahead and use this minced garlic and water but you

Can certainly use the dried kind too uh it will you would just need to let it sit in your refrigerator for several hours before um enjoying because it would take some time for that minced garlic to kind of rehydrate a little bit so we need five teaspoons of this two three four and

Five next the recipe calls for e/ cup of sliced yellow onion and that is what I used last time um but I just want to go ahead and get rid of this jar of diced white onions it’s my last one from this last batch of onions that we got so what

I’m going to do is I’m just going to these are freeze-dried so they Crush really really easily so I’m just going to take about a handful and Eyeball it and crush it and it will since it’s freeze-dried it’ll rehydrate nicely in the liquid based ingredients for this

Recipe okay so after that we need two tablespoons of balsamic vinegar this is my favorite brand it’s just from Aldi’s nothing fancy um but they have um a great flavor at a pretty good price so one excuse me what is it two tablespoons of balsamic vinegar

Can’t remember if I mentioned it but all the recipes we’re making today all you need is your uh blender okay two teaspoons of black pepper where is my teaspoon there it is two teaspoons of black pepper let me dry that off real quick add that minced garlic on

It I’m going to do a scant two teaspoons because I don’t want it to be too too peppery you like a kick in your balsamic vinegarette dressing then just go ahead and do the full two teaspoons okay one tablespoon of oregano and anytime something calls for oregano we don’t buy

Just oregano I just go ahead and stock Italian blend so anytime something calls for oregano I just go ahead and put in the Italian blend we need 1 tbspoon of oregano or Italian SE seasoning next we need 1 teaspoon of dried parsley I’m just going to get a little

Pinch here this is our homegrown and I’m just going to crush it up just a little bit to about a teaspoon of parsley and I’m going to do the same thing with basil but we’re going to do a tablespoon of Basil my basil I’m not really sure what

Happened I guess I didn’t chop it up as as much as I thought I did as I would normally do but my basil and parsley ended up being in kind of large chunks this year so I kind of need to crush it with my fingers whenever I’m going to use

It okay to that we need a tablespoon of grated Parmesan cheese I don’t have any fresh parmesan cheese so I’m going to be using just the not so healthy G stuff in the green stuff in the green jar but we’re going to do a tablespoon of

That in mind that if you are going to be using olive oil for any of these salad dressings it will solidify in the fridge so whenever you go to use it you’ll want to set it out at room temperature for about an hour before you are needing to serve your salad or enjoy

Your salad and that’s true for True for anything that is olive oil based okay let’s see one tspoon of red wine vinegar and that’s it give it a good shake this again is another um favorite of mine from Thrive Market online but that’s just because Aldi’s was out last time I

Would have gotten it from there if they had some Aldi’s red wine vinegar and balsamic vinegar it’s fantastic um but this Thrive Market brand is good too okay that is it we’re going to blend and pour in the jar and there is our balsamic vinegret you can see it makes about one

Cup’s worth so you can double triple quadruple whatever you need to do um to get the amount that you need this recipe yields about 1 cup of balsamic vinegret okay this next recipe is a green goddess salad dressing Now the recipe that I adapted this from actually

Called it creamy Italian um but I am changing the name because it tastes just like Panera’s um Green Goddess salad it is their salad dressing is a slightly sweeter and I think a little bit more earthy than this one um but it has those same types of flavors in them and it is

Fantastic and the what part what makes it green is fresh green onions these are just bunching onions that I ran out and got from the garden real quick um this is what makes the recipe so fresh green onions is what you want for this recipe okay let’s start start with one cup of

Mayonnaise instead of any vinegars or Oils or anything like that actually there’s a little bit of vinegar in here but instead of any oils this recipe uses mayonnaise as its base so one cup of mayonnaise to that we’re going to add 2 tbspoon of the red wine vinegar

To that we’re going to add 34 teaspoon of Italian seasoning I’m just going to use a teaspoon and go a little light on it about like that next we need 1/4 teaspoon of garlic powder I think y garlic powder 1/4 teaspoon where is my4 teaspoon there it

Is4 teaspoon garlic powder next we need a tablespoon of sugar to that we’ll add 1/4 teaspoon of salt I prefer to use my Celtic Sea salt in this recipe but I am out so I’m just going to be using my pink Himalayan salt you can use whatever salt you want want

I think I forgot to get that out I did a/4 teaspoon of salt and to that we’ll add an eighth of a teaspoon of pepper I’m just going to use my 1/4 teaspoon and do about half for an eigh teaspoon of pepper and then next is going to be seven of your green

Onions I’m just going to break those apart into here and that’s it y’all easy peasy let’s get this Blended up okay this is the Green Goddess salad dressing you can see why it’s called that just it out of there this one is nice and thick I’ll get all that just a second so

Here’s what it looks like nice and thick you can see the consistency of it the color again this is about 1 cup of salad dressing recipe number three is a French dressing and we’re going to start with one cup of vegetable oil I know not the healthiest so you can absolutely Swap

This out for something like avocado oil or even olive oil although I’ve tried it with olive oil and it does not taste good with olive oil so you might want to go the avocado oil route if that’s what you have I just don’t have so one cup of

That 3/4 cup of ketchup I’m just going to use my 1 cup measuring cup and Eyeball 34s of ketchup okay 34 cup ketchup and to that we will add half a cup of vinegar plain white distilled vinegar plain white distilled vinegar half a cup of

That and to that we’ll add a half a cup of sugar let me dry out this measuring cup real quick okay half a cup of sugar okay so the recipe calls for separate measurements of onion salt and uh garlic powder I actually make a an onion salt garlic an onion garlic salt

It’s all kind of mixed together so I will do one full teaspoon of this mixture but if you just want to separate it it would be half a teaspoon of onion salt and half a teaspoon of garlic powder I’m just going to do one teaspoon of this garlic onion salt

Next is one tablespoon of lemon juice one tblspoon of lemon juice give that a good shake this is not the highest quality lemon juice I don’t necessarily recommend it um I like the Santa Cruz brand of lemon juice just again don’t have any so using what I got next we’re

Going to add two tablespoons of mustard actually I think this is brand new I need to open it yep so two tablespoons of mustard whoops I need to shake it up first I’m going to do a heaping since I didn’t get a whole lot of mustard in that first

One and mustard is one of the ingredients that really make french dressing French dressing okay next we’re going to do one tbsp of chili powder this is another one that I kind of do a little of my own thing on whoops sorry okay so uh I’d like to use

Chili powder is really strong to me and this French dressing I’m hoping to serve it to my whole family which includes some younger children um and so what I’m going to actually use is taco seasoning our taco seasoning does have a good bit of chili powder in it but it’s also

Still mild and not super super strong flavored so you can do a tablespoon of chili powder but I’m going to use a tablespoon of taco seasoning and that is it let’s get to blend in this is the French dressing this recipe yields more than a cup it is right at a

Pint I’m going to have just a little bit that I’m going to be putting in a half pint for maybe tomorrow’s salad but so this recipe is French dressing and it yields a full pint recipe number four is going to be the classic ranch dressing we’re going

To start with 1 and 1/2 cups of mayonnaise got one cup here and I was I was I was getting ready to measure out another half cup and I realized that about half a cup is all I have left in my mayonnaise container so I’m just going to scrape out the rest of

My mayonnaise but just know that the measurement is 1 and 1/2 cups okay and to that we’re going to add half a cup of sour cream half a cup of sour cream and then we need 1/4 cup of milk I’m just going to use my half a cup

Measuring cup and Eyeball half of it so 1/4 cup of milk you can also use heavy cream or buttermilk any of those options would work I just I don’t I don’t buy or stock heavy cream or buttermilk so I just use regular milk if I wanted more of a buttermilk flavor I

Would add a splash of U vinegar to the milk let it sit for about 10 minutes and then it’s going to have a very butter milky flavor um so after that we’re going to add 2 tablespoons of lemon juice and to that we’ll add half a teaspoon of garlic

Powder so we have garlic powder and we need half a teaspoon and then we need half a teaspoon of dill weed and I tell you what between the dill pickles and all of your homemade ranch type dressings or mixtures that you might mix into sour cream for a casserole or something like

That it is worth it to grow your own Dill because it’s a lot more flavorful than what you can get at the store I’m actually going to do a heaping half teaspoon of this because Dill is what really makes Ranch taste like Ranch and that’s it let’s blend here is our classic ranch

Dressing I’ll scrape all the rest of that out in a minute youall don’t have to watch that so here is this recipe as you can see makes a full Pint of ranch dressing give it close up you can see all that Dill in there looks just like

Type of ranch you get at the store it’s a little slightly bit more liquidy than what you get at the store if you were to use heavy cream I think that would take care of that but I just always use milk and the consistency is just fine for us

So one pint of ranch dressing this last recipe number five is going to be the classic Italian dressing so to start we need 1/3 cup of red wine vinegar this is going to be another olive oil based recipe that is going to solidify in the fridge so you’ll need to

Set it out before you want to enjoy it or switch to something like vegetable oil or avocado oil next is half a cup of olive oil to that we’ll add 1 and 1/2 teaspoon of Dion mustard and I’m just going to do a very heaping teaspoon but the measurement is 1 and 1/2

Teaspoons next is 3/4 teaspoon of Italian seasoning one two and three we need another 3/4 teaspoon of sugar I’m using 1/4 teaspoon so one two and three next next is half a teaspoon of salt half a teaspoon of salt I really need to refill my little Shaker

Here I guess it doesn’t matter if I use one of those clumped up pieces cuz it’s going in the blender anyway made the mistake of vacuum sealing my salt about two years ago still dealing with the clumps from that okay 1/8 teaspoon of pepper going to use

My 1/4 teaspoon and just go about half and last but not least it’s just a little sprinkle of Parmesan you could do the about eighth of a cup I’m just going to sprinkle in just a little bit and that’s it let’s blend here is our Italian dressing this recipe

Only makes about a cup so it’ll store nicely in a half pint jar here’s a closeup picture homemade Italian dressing okay y’all that is it for five homemade salad dressings I hope this helps you chip away at that grocery budget get it down as low as possible by

Making more things homemade we have a video on homemade spices if you haven’t checked that out pop that up on the screen somewhere right around there um and we will see you oh I will do my best to get these printed up for you in a

Printable format up on the blog as soon as possible when that’s available it’ll be in the description box below all the printable recipes for these s dressings almost forgot okay we’ll see youall next time bye