1. Classic Vinaigrette: Whisk two tablespoons dark wine vinegar, 2 teaspoons dijon mustard, 1/2 teaspoon kosher salt, and pepper to taste. Progressively whisk in 1/3 to at least oneOr2 cup essential olive oil.
2. Shallot–White Wine: Make Classic Vinaigrette (No. 1), replacing the dark wine vinegar with white-colored wine vinegar add 1 minced shallot.
3. Roasted Garlic clove: Slice the fill up 1 mind garlic clove drizzle with essential olive oil, wrap in aluminum foil and roast at 400 levels F until tender, 35 minutes. Awesome, then squeeze the cloves. Make Classic Vinaigrette (No. 1) inside a blender, adding the roasted garlic clove and three tablespoons grated Parmesan.
4. Bistro Bacon: Make Classic Vinaigrette (No. 1) add 1/3 cup crumbled blue cheese, 3 slices crumbled cooked bacon and a pair of tablespoons chopped chives.
5. Mediterranean: Make Classic Vinaigrette (No. 1) mash in 1/2 cup crumbled feta, then whisk in 1 tablespoon chopped parsley, 1 teaspoon dried oregano and 1 diced plum tomato.
6. Dijon: Whisk 3 tablespoons each dijon mustard and champagne vinegar, 1/2 teaspoon kosher salt, and pepper to taste. Progressively whisk in 1/2 cup essential olive oil.
7. Spicy Honey-Mustard: Whisk 2 teaspoons each honey and dijon mustard, two tablespoons lime juice, and 1/2 teaspoon each lime zest and kosher salt. Progressively whisk in 1/4 cup each essential olive oil and vegetable oil, adding 2 teaspoons chopped thyme and 1/2 minced jalapeno.
8. Mango-Lime: Pure 1 chopped peeled mango, the zest and juice of just one lime, and 1 teaspoon each dijon mustard, sugar and kosher salt inside a blender. Progressively merge 1/4 cup grain vinegar and 1/2 cup vegetable oil.
9. Italian Soak: two tablespoons minced red onion in cold water, fifteen minutes drain. Pile 1/2 garlic clove clove, two tablespoons fresh parsley, 1 teaspoon dried oregano and 1/2 teaspoon kosher salt on aboard chop and mash right into a paste. Whisk with two tablespoons dark wine vinegar and also the onion. Progressively whisk in 1/2 cup essential olive oil.
10. Creamy Italian: Blend 1/4 cup mayonnaise, 3 tablespoons dark wine vinegar, two tablespoons each sour cream and essential olive oil, 1 teaspoon Italian seasoning, 1 garlic clove clove and 1/4 teaspoon kosher salt inside a blender. Stir in 1 tablespoon chopped parsley.
11. Lemon Balsamic: Whisk two tablespoons balsamic vinegar, 1 tablespoon fresh lemon juice, 2 teaspoons dijon mustard, 1/2 teaspoon kosher salt, and pepper to taste. Progressively whisk in 1/2 cup essential olive oil.
12. Creamy Balsamic: Make Lemon Balsamic Dressing (No. 11), adding two tablespoons mayonnaise and 1/2 teaspoon each minced garlic clove and sugar using the vinegar.
13. Tulsi-Walnut: Blend 3/4 cup essential olive oil, 3 tablespoons each toasted walnuts and fresh lemon juice, 1 cup fresh tulsi, 1 garlic clove clove and 1 teaspoon kosher salt inside a blender.
14. Hazelnut-Plant: Blend two tablespoons each dijon mustard and cider vinegar, 1 teaspoon kosher salt, and 1/3 cup each vegetable oil and hazelnut oil inside a blender. Add 1/4 cup each chopped chives and dill and pulse to mix.
15. Lemon: Whisk two tablespoons fresh lemon juice, 1 tablespoon dijon mustard, 1 teaspoon lemon zest, 1/2 teaspoon sugar, and salt to taste. Progressively whisk in 1/4 cup each essential olive oil and vegetable oil.
16. Lemon-Dill: Make Lemon Dressing (No. 15), adding two tablespoons chopped dill.
17. Roasted Red Pepper: Make Lemon Dressing (No. 15) inside a blender, adding 1 cup jarred roasted red pepper strips and 1 teaspoon minced rosemary oil.
18. Olive: Make Lemon Dressing (No. 15) inside a blender, adding 1/4 cup pitted kalamata olives and 1 1/2 teaspoons fresh thyme.
19. Truffle: Whisk 1 tablespoon each dijon mustard and champagne vinegar, 1 minced shallot, 1/2 teaspoon kosher salt, and pepper to taste. Progressively whisk in 1/3 cup truffle oil and 1/4 cup essential olive oil.
20. Walnut-Walnut: Whisk 1/4 cup each mayonnaise and walnut syrup, two tablespoons cider vinegar, 1/2 teaspoon kosher salt, and pepper to taste. Add two tablespoons chopped toasted walnuts.
21. Spiced Chutney: Whisk two tablespoons each mango chutney and lime juice, and 1/2 teaspoon each ground cumin and kosher salt. Progressively whisk in 1/4 cup vegetable oil.
22. Chocolate-Balsamic: Blend 1/4 cup each balsamic vinegar, essential olive oil and vegetable oil, 3 tablespoons cacao powder and1 1/2 teaspoons sugar inside a blender. Season with pepper and salt.
23. Cuban Mojo: Prepare 5 chopped garlic clove cloves in 1/3 cup essential olive oil over medium-high temperature, thirty seconds awesome. Blend with 1/4 cup orange juice, two tablespoons lime juice, and 1/2 teaspoon each ground cumin and kosher salt inside a blender. Add two tablespoons chopped parsley pulse to mix.
24. Ranch: Whisk 1/2 cup buttermilk, 1/4 cup mayonnaise, two tablespoons each chopped parsley and chives, 1 tablespoon cider vinegar, 1/4 teaspoon kosher salt, a pinch of garlic clove powder along with a dash of hot sauce.
25. Light Ranch: Whisk 1/2 cup buttermilk, 1/4 cup nonfat Greek yogurt, two tablespoons each chopped parsley and chives, 1 tablespoon cider vinegar, 1/2 teaspoon kosher salt and 1/4 teaspoon sugar.
26. Bacon Ranch: Make Ranch Dressing (No. 24) add 4 slices crumbled cooked bacon.
27. Smoky Ranch: Whisk 1/2 cup buttermilk, 1/4 cup mayonnaise, the juice of just oneOr2 lime, two tablespoons each chopped chipotles in adobo sauce and chopped cilantro, 1/2 teaspoon each honey and kosher salt, along with a pinch of garlic clove powder.
28. French: Blend 1/4 cup each essential olive oil and water, 3 tablespoons dark wine vinegar, two tablespoons each tomato paste, ketchup and brown sugar, and 1/2 teaspoon each paprika and kosher salt inside a blender.
29. Creamy Blue Cheese: Whisk 1/4 cup each buttermilk and sour cream, 1/2 cup crumbled blue cheese, the juice of just oneOr2 lemon, and salt and hot sauce to taste.
30. Buttermilk–Goat Cheese: Pulse 1/2 cup buttermilk, 3 ounces softened goat cheese, 2 tablespoonswhite wine vinegar, and 1 tablespoon each essential olive oil and horseradish inside a blender until smooth. Stir in 1 tablespoon each chopped dill and chives.
31. Caesar Blend: 1 pasteurized egg yolk, 1 garlic clove clove, the juice of just one lemon, 1 teaspoon dijon mustard and 4 anchovies inside a blender. Progressively merge 1/2 cup essential olive oil along with a a little water. Stir in 1/2 cup grated Parmesan.
32. Light Caesar: Blend 1/2 cup nonfat Greek yogurt, two tablespoons grated Parmesan, 1 tablespoon each essential olive oil and water, the juice of just one lemon, 1 garlic clove clove and 4 anchovies inside a blender.
33. Cajun Scallion: Blend 1 pasteurized egg, 2 teaspoons each Creole mustard and white-colored vinegar, and 1/2 teaspoon Cajun seasoning inside a blender. Progressively merge 1/2 cup vegetable oil. Add 1/4 cup chopped scallions and pulse to mix.
34. Creamy Caper-Plant: Whisk two tablespoons each mayonnaise, dijon mustard and dark wine vinegar, 1 minced shallot, two tablespoons chopped capers, 1 tablespoon each minced chives, parsley and tarragon, and 1/2 teaspoon kosher salt. Progressively whisk in 1/2 cup essential olive oil.
35. Creamy Vegan: Pulse 2 teaspoons each dijon mustard and cider vinegar, 1 teaspoon kosher salt, 1/4 cup essential olive oil and 1/2 cup soft tofu inside a blender until smooth. Stir in 1/2 cup mixed chopped chives, parsley and chervil.
36. Creamy Curry: Whisk 1/3 cup each Greek yogurt and mayonnaise, two tablespoons fresh lemon juice, 1 1/2 teaspoons roasted curry powder, 1 teaspoon honey and 1/4 teaspoon kosher salt.
37. Orange-Walnut: Whisk two tablespoons orange juice, 1 tablespoon sherry vinegar, 1/2 teaspoon kosher salt, and pepper to taste. Progressively whisk in 3 tablespoons each walnut oil and essential olive oil.
38. 1000 Island: Whisk 1/2 cup mayonnaise, 1/3 cup sweet chili sauce, two tablespoons each sweet pickle relish and chopped chives, 1 chopped hard-steamed egg and also the juice of just oneOr2 lemon.
39. Eco-friendly Goddess: Blend 1/2 cup each mayonnaise, sour cream and fresh parsley, the juice of just oneOr2 lemon, 2 chopped scallions, 3 tablespoons chopped tarragon and three anchovies inside a blender until smooth. Season with pepper and salt.
40. Red Raspberry: Blend two tablespoons raspberry vinegar, 1 chopped shallot, 1 teaspoon each honey and dijon mustard, and 1/2 teaspoon kosher salt inside a blender. Progressively merge 1/3 cup essential olive oil add 1/2 cup raspberries and pulse to mix.
41. Watermelon-Mint: Pure 2 cups cubed seeded watermelon, 3 tablespoons sherry vinegar, 1/3 cup each essential olive oil and vegetable oil, 1/2 teaspoon kosher salt, and pepper to style of a blender. Add 1/2 cup torn mint pulse to mix.
42. Cucumber-Plant: Make Watermelon-Mint Dressing (No. 41), replacing the watermelon with half a chopped seedless cucumber and also the mint with 3 tablespoons chopped dill.
43. Poppy Seed: Prepare 1/2 tablespoon poppy seeds inside a dry skillet, one minute transfer to some bowl. Whisk in 3 tablespoons cider vinegar, 1 tablespoon honey, 1 teaspoon dijon mustard and 1/2 teaspoon kosher salt. Progressively whisk in 1/3 cup essential olive oil.
44. Bourbon-Peach: Pure 1/2 cup chopped thawed frozen peaches, 1 tablespoon bourbon, 1 teaspoon each dijon mustard and cider vinegar, 1/2 teaspoon kosher salt, and 1/3 cup vegetable oil inside a blender. Stir in 1/4 cup chopped toasted pecans.
