It is time to get out the Mason jars and magic marker and get creative. By making our own dressings for salads, we can add or subtract the ingredients to make it our own by taste.

Over the years that is what I have done to create these tasty dressings for you. Just add the salad greens!

 

FRENCH DRESSING
• 1/4 cup vegetable oil
• 1 Tbsp. sugar
• 1/2 tsp. pepper
• 1 tsp. salt
• 2 Tbsp. cider vinegar
• 1/2 tsp. paprika

 

Place all ingredients in a pint mason jar. Shake vigorously until thick.

 

BOILED SALAD DRESSING
• 2 Tbsp. all-purpose flour
• 1 tsp. salt
• 3/4 tsp. dry mustard
• 1 Tbsp. white sugar
• 1/8 tsp. pepper
• 1/2 tsp. paprika
• 1 egg, slightly beaten
• 1 cup whole milk
• 1/4 cup cider vinegar
• 2 Tbsp. butter

 

In top of a double boiler/a saucepan over a saucepan of water; mix together flour, salt, mustard, sugar, pepper and paprika. Gradually stir in egg and milk. Temper to not curdle; cookover boiling water, stirring constantly, until thick. Add vinegar and butter. Cool, and pour into jar.

 

NEW ORLEANS DRESSING
• 1/2 tsp. salt
• 1/2 tsp. dry mustard
• 1/4 cup vinegar
• 1/4 tsp. white sugar
• 3/4 cup vegetable oil
• 1/8 tsp. pepper

 

Combine all ingredients in a mason jar. Shake vigorously. Rub a bowl with a clove of garlic before tossing green salad with this dressing and you will get a wonderful taste.

 

CELERY SEED DRESSING
• 2-1/2 cups white sugar
• 4 tsp. dry mustard
• 4 tsp. salt
• 1-1/2 cups vinegar
• 1 small onion, grated
• 4 cups vegetable oil
• 1/4 cup celery seed
• 1/8 tsp. pepper

 

Combine sugar, mustard and salt and pepper. Add half the vinegar and onion to dry mixture. Beat on medium speed of mixer for 15 minutes. Stir in oil, then remainder of vinegar. Mix until well blended. Fold in celery seed. Refrigerate. Good for one month in refrigerator.

 

BLUE CHEESE DRESSING
• 1 tsp. salt
• 1 tsp. celery seed
• 1 tsp. paprika
• 1 tsp. dry mustard
• 1 tsp. grated onion
• 4 Tbsp. white sugar
• 1/4 cup crumbled blue cheese
• 2/3 cup vegetable oil
• 4 Tbsp. lemon juice
• 1/8 tsp. pepper

 

Mix dry ingredients together. Blend with a little of the oil. Stir in remaining oil, alternating with lemon juice. When ready to serve, you can add cheese to the jar and shake until blended.

 

MAYONNAISE
• 2 egg yolks 1 tsp. salt
• 1 tsp. dry mustard
• 1/8 tsp. pepper
• 2 cups vegetable oil
• 2 Tbsp. lemon juice or vinegar

 

Beat egg yolks, salt, pepper and mustard until light and lemony. Add oil, small amount at a time. Beat until mixture is emulsified. I do this with a hand mixer. Stir in lemon juice or vinegar. Keep refrigerated until needed.

 

COLESLAW DRESSING
• 3 whole eggs, slightly beaten
• 1 Tbsp. all-purpose flour, rounded
• 3/4 tsp. salt
• 2 Tbsp. butter
• 1/3 cup white sugar
• 1/2 tsp. dry mustard
• 1/2 cup cider vinegar

 

Mix all ingredients in a double boiler. Cook over boiling water, stirring constantly until thick and smooth. Cool and refrigerate. You may add, if you desire, celery seeds to dressing.

 

Patti Howerton is a retired accountant and caterer and can be reached at phowerton@ gmail.com