| 1 | Hi I have made a salad/Coleslaw and I need a nice dressing.
In the salad I have Savoy cabbage, kale, silverbeet, diced red/green capsicum, celery, carrot, mung beans, sometimes alfalfa sprouts. With the Kale and cabbage salad I recently purchased they had a nice lemon and garlic cream type dressing but I would like to make my own with out the preservatives etc in it. I would appreciate your Recipes that are tried and true that have worked for you. Thanks in advance kiwinz1. - 2018-07-01 15:45:00 |
| 2 | Hill Billy Mayo Mix together the following: Juice of one lemon, zest of one lemon, ½ tsp minced garlic,
1 heaped teasp Dijon mustard, 2 Tblsp apple syrup or runny honey, 2 Tblsp chopped parsley, salt and pepper, 2 Tblsp garlic aioli (you don’t need this but if you have some on hand use it, or if you have a good quality mayo, add a spoonful) thin out with olive oil-you need about ¼ to 1/3 cup olive oil.
Mix well and keep in fridge-will keep for a week rainrain1 - 2018-07-01 16:50:00 |
| 3 | I love this ...easy as, I got it from here yonks ago & I'm sorry I don't know who to give the credit to
I seldom buy mayo as it's so easy to whip up your own & at least you know what's in it ...emulsifiers etc *yikes* & yet people rave over 'Best Foods' mayo?? 1 egg
1 tsp Dijon mustard
1/4 tsp salt
1/2 tsp
2 tabs vinegar ( I use cider vinegar but mixed with lemon juice would work)
1 cup oil of choice, I use rice bran/ light olive or a mixture
Parsley & garlic to taste (optional, but I use heaps cos I love both)
Put all ingredients into a tall container, adding the oil last
Whizz with a stick blender until thick & creamy & bingo, done.
Hey rainrain ..yours sounds good, will give it a whirl. samanya - 2018-07-01 17:21:00 |
| 4 | I use olive oil, cider vinegar. a spot of soy sauce, salt and pepper.
Has the advantage of the above recipes that any leftovers will keep in the fridge for days and not spoil due to raw egg etc. Edited by uli at 5:40 pm, Sun 1 Jul uli - 2018-07-01 17:39:00 |
| 5 | uli wrote:
I use olive oil, cider vinegar. a spot of soy sauce, salt and pepper.
Has the advantage of the above recipes that any leftovers will keep in the fridge for days and not spoil due to raw egg etc.
Your recipe sounds more like a vinaigrette than a mayo type dressing & I'm sure it's good....either would be good on coleslaw, I reckon.
My recipe keeps for days in the fridge without spoiling ( I do use a very fresh egg, like laid that day) & I'm sure rainrain's does keep as well, in fact it tastes even better after a few days. samanya - 2018-07-01 18:41:00 |
| 6 | samanya wrote:
Your recipe sounds more like a vinaigrette than a mayo type dressing & I'm sure it's good....either would be good on coleslaw, I reckon.
My recipe keeps for days in the fridge without spoiling ( I do use a very fresh egg, like laid that day) & I'm sure rainrain's does keep as well, in fact it tastes even better after a few days. I use the same recipe as you and find that it keeps very well in the fridge. Never had a problem with it going bad in all the years I've been making it. nauru - 2018-07-01 19:09:00 |
| 7 | I use 2/3 mayo and 1/3 plain yoghurt. Thick and creamy and the tang from the yoghurt really works. Obviously proportions can be changed to taste. bella95 - 2018-07-01 21:35:00 |
| 8 | Thanks everyone for awesome recipes will try them all, much appreciated kiwinz1. - 2018-07-02 04:29:00 |
| 9 | I used Best food mayo and 1/2 as much sour cream. Squirt of lemon juice.
Delicious! |
| 10 | samanya wrote:
I love this ...easy as, I got it from here yonks ago & I'm sorry I don't know who to give the credit to
I seldom buy mayo as it's so easy to whip up your own & at least you know what's in it ...emulsifiers etc *yikes* & yet people rave over 'Best Foods' mayo?? 1 egg
1 tsp Dijon mustard
1/4 tsp salt
1/2 tsp
2 tabs vinegar ( I use cider vinegar but mixed with lemon juice would work)
1 cup oil of choice, I use rice bran/ light olive or a mixture
Parsley & garlic to taste (optional, but I use heaps cos I love both)
Put all ingredients into a tall container, adding the oil last
Whizz with a stick blender until thick & creamy & bingo, done.
Hey rainrain ..yours sounds good, will give it a whirl. Please tell what the ingredient is between the salt and the vinegar?
1/2 tsp of ....??? herself - 2018-07-03 11:01:00 |
| 11 | glasshalfull wrote:
I used Best food mayo and 1/2 as much sour cream. Squirt of lemon juice.
Delicious!
I've stopped buying sour cream and just use Greek yoghurt instead. Really nice, lower in fat and cheaper too. Love it 'cos it's equally useful in a cake, in my dressing or on my nachos. bella95 - 2018-07-04 21:09:00 |
| 12 | herself wrote:
Please tell what the ingredient is between the salt and the vinegar?
1/2 tsp of ....???
Sorry ...it's sugar samanya - 2018-07-04 21:21:00 |
| 13 | This message was deleted. cleggyboy - 2018-07-05 07:46:00 |
| 14 | samanya wrote:
Sorry ...it's sugar Thanks samanya. I'm looking forward to trying this :-) herself - 2018-07-05 17:41:00 |
| 15 | This message was deleted. mecanix - 2018-07-05 18:07:00 |
| 16 | herself wrote:
Thanks samanya. I'm looking forward to trying this :-) ;o)It's easy & it keeps & I pile in heaps of garlic & parsley, cos I love them.
It's much requested by my nieces & nephews & they call it aunty sam's aoli ...& they want it on everything!
It's not really my aoli, I wish I could thank the original poster, but when I printed the recipe off, I left off the 'contributor' ...it's blardy good though, I happily lick the utensils I use to make it (shock, horror) as I'm sure other people would never lick utensils ...would they? samanya - 2018-07-05 18:19:00 |
| 17 | mecanix wrote:
My go to has been yoghurt and harrissa. Not much chop if you dont like it a bit spicy though. Hi ya mecanix ;)
That sounds good ...I love spicy ...will give that a whirl.
Thanks samanya - 2018-07-05 18:22:00 |
| 18 | I use 1/3 oil, 1/3 vinegar and a 1/3 pineapple juice .. judz46 - 2018-07-26 15:30:00 |
| 19 | I use 1/2 and 1/2 greek yoghurt and mayonnaise with plenty of pepper and a squeeze of lemon juice. Perfect every time. |
| 20 | uli wrote:
I use olive oil, cider vinegar. a spot of soy sauce, salt and pepper.
Has the advantage of the above recipes that any leftovers will keep in the fridge for days and not spoil due to raw egg etc. I do this too and this is simple and delicious! :) But if OP wants something a bit fancier, I like these dressings: This one is my all-time favourite.I make it once a week! It's good with anything, but I use it mostly with crudite: https://www.naturallyashley.com/raw-vegan-hummus
Instead of hemp seeds, I use a small handful of any nuts/seeds. If you like feta cheese, this is very addictive: http://sharedkitchen.co.nz/recipe/feta-char-grilled-red-pepp
er-dip/ For a creamy textured dressing, I have a bunch of dressings using tahini, but this one is probably my favourite: https://i.pinimg.com/originals/0c/d2/1a/0cd21a59cf1003237f32
58c39e41496c.jpg Hummus makes a good salad dressing for sturdier vegetables. I make mine without chickpeas, no recipe, but usually steamed cauliflower, tahini, garlic, olive oil, lemon juice, maybe some cayenne... Edited by mjhdeal at 6:00 am, Fri 27 Jul mjhdeal - 2018-07-27 05:50:00 |
| 21 | samanya wrote:
;' ...it's blardy good though, I happily lick the utensils I use to make it (shock, horror) as I'm sure other people would never lick utensils ...would they?
I am sure no-one on these very professional message boards would lick utensils... except if they then go directly into a bleach bath for a day before being washed at 100 degrees in the dishwasher. uli - 2018-07-29 17:23:00 |
| 22 | uli wrote:
I am sure no-one on these very professional message boards would lick utensils... except if they then go directly into a bleach bath for a day before being washed at 100 degrees in the dishwasher.
WTFDYM?
get a SOH, uli.
Did you bump this thread just to 'take a lick' at moi? Edited by samanya at 5:43 pm, Sun 29 Jul samanya - 2018-07-29 17:41:00 |
| 23 | samanya wrote:
Your recipe sounds more like a vinaigrette than a mayo type dressing & I'm sure it's good....either would be good on coleslaw, I reckon.
My recipe keeps for days in the fridge without spoiling ( I do use a very fresh egg, like laid that day) & I'm sure rainrain's does keep as well, in fact it tastes even better after a few days.
Yes it it is a vinaigrette and because OP said "a nice salad/coleslaw dressing" I put it in there. But I can see that the old mayo group won't give up LOL - no skin of my nose - just go for it and be happy! uli - 2018-08-05 18:28:00 |
| 24 | samanya wrote:
WTFDYM?
get a SOH, uli.
Did you bump this thread just to 'take a lick' at moi?
No I did not! I am not interested in you at all - despite what you obviously believe! And if you could make the text speak into real words I could reply (again not that I am interested) - but sorry to say I have no idea what "WTFDYM? get a SOH, uli." means! uli - 2018-08-05 18:33:00 |
| 25 | bump bev00 - 2019-08-06 00:14:00 |
| 26 | bella95 wrote:
I've stopped buying sour cream and just use Greek yoghurt instead. Really nice, lower in fat and cheaper too. Love it 'cos it's equally useful in a cake, in my dressing or on my nachos. Hi bell95, do you add anything to your Greek yoghurt to use as a dressing? catdog68 - 2019-08-06 21:45:00 |
| 27 | catdog68 wrote:
Hi bell95, do you add anything to your Greek yoghurt to use as a dressing?
Sorry. Super slow reply. Can't get to message board from my phone. Just mayo and yoghurt. bella95 - 2019-08-28 01:44:00 |
| 28 | WTFDYM? A good little chuckle this morning :-))) rainrain1 - 2019-08-28 10:56:00 |
