Salad Dressing 101

 

Thai salad dressing

Ingredients

20 Thai bird chilies (พริกขี้หนูสวน)

15 cloves of garlic (กระเทียม)
6 Tbsp lime juice (น้ำมะนาว)
3 Tbsp water (น้ำเปล่า)

2 Tbsp fish sauce (น้ำปลา), alternatively use only salt or some salt and some fish sauce if you don't like the fishy sauce flavor - some Thais prefer using only salt in their seafood sauce.
½ tsp of salt for pounding the chilies and garlic (เกลือ)
1 Tbsp table sugar or palm sugar (น้ำตาล) - or you can use much less 

Method:

1. Add the bird chilies and peeled cloves of garlic into a mortar and pestle. Toss in ½ teaspoon of salt, and start pounding until coarse, making sure all the oils are released (should take 5 - 10 mins). Alternatively, blend or use a food processor or even just mince if you need to, but grinding by hand is the best method.
2. Add the crushed chilies and garlic to a bowl, then add the lime juice, water, fish sauce (or salt), and sugar, and mix thoroughly.
3. Start adding the ingredients especially the fish sauce and sugar gradually, and taste test and add more as needed.

Garlic & Herb Keto Salad Dressing

PREP TIME 5 minutes

TOTAL TIME 5 minutes

Ingredients
1 1/2 cup Greek yogurt
1 cup Keto-Friendly mayonnaise
3 Tablespoons Flax Oil
2 crushed garlic cloves or 2 teaspoons garlic powder
1 Tablespoon lemon juice
2 tablespoons dried parsley
1 tablespoon dried dill
1 tablespoon chives
2 teaspoons onion powder
1 teaspoon tarragon
1 teaspoon ground pepper
1 teaspoon salt
1/2 tsp paprika powder
1/4 cup milk or non-dairy milk (only for a thinner consistency dressing - omit for dip)

Instructions
Add yogurt, mayonnaise, and flax oil together into a mixing bowl.
Mix with wooden spoon or whisk until well combined.
Add all remaining ingredients together and mix together.
Cover mixing bowl or transfer to a lidded container.
Place in refrigertor for at least 1 hour.

Notes
This Garlic and Herb Salad Dressing is best if refrigerated at least one hour before serving. Can it be made ahead too and is good for 6-7 days in the refrigerator.

Nutrition Information:
YIELD: 40
SERVING SIZE: 2 tablespoons
Amount Per Serving: CALORIES: 60 TOTAL FAT: 6g SATURATED FAT: 1g TRANS FAT: 0g UNSATURATED FAT: 5g CHOLESTEROL: 4mg SODIUM: 102mg CARBOHYDRATES: 1g FIBER: 0g SUGAR: 1g PROTEIN: 1g

KETO RANCH DRESSING
If you want a traditional ranch salad dressing for Keto diet, use the same recipe above, but:
Only use 1/2 the garlic listed
Omit lemon juice, tarragon, and paprika

Sriracha Butter

Ingredients:

1 cup butter
1 cup Sriracha
Juice of 1 lime
1 tsp. salt
½ tsp. sugar

Method:
In a saucepan, melt butter over low heat. In a blender, combine Sriracha, lime juice, salt and sugar. Blend on high 1 minute, slowly adding the melted butter. Store in an airtight container in the refrigerator up to 1 month.

Used as condiment drizzled over fried chicken, or slather it on burgers, put a little in scrambled eggs and dip fries in it.

Shrimp Cocktail Sauce

Ingredients:

1 cup ketchup
1 -2 tablespoon horseradish (to your taste)
1 tablespoon lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1 dash pepper

Method:

1. Mix all ingredients and chill.
2. When ready to serve dip shrimp and enjoy.

Balsamic and Mustard Dressing

Ingredients
1/4 cup balsamic vinegar
1/2 cup olive oil
1 tsp Dijon mustard (I prefer grainy, but smooth is fine)
1 tsp honey (agave will also work)
1 tsp dried herbs eg. oregano, thyme (Leave these out if there are flavors in the salad or dish you may not want them to compete with)
salt & pepper

Method

1. You can either mix it with a fork, a whisk or shake it up a jar (any shape will do!). But for optimal flavor, really mix it. Use a jar if you’re going to be making extra and storing it, since it will store in the fridge for anywhere from months to forever.

The Cheesecake Factory Bleu Cheese Dressing

Ingredients:
2 shallots, very finely minced
2 tbsp vegetable oil
2 oz crumbled blue cheese
1½ cups buttermilk
½ tspn salt
12 cups gourmet salad mix / mixed baby greens (mesclun)

Method:

1. Combine all ingredients except greens and whisk until smooth or blend at low speed.
2. Chill.
3. When ready to serve, put 2 cups greens on each salad dish and top with dressing.

Air Asam

Ingredients:
shallots
fresh red chillies
cili padi
belacan, burn
sugar
salt
limau nipis, squeeze over
water

Blue Cheese Dressing

Ingredients:
1 cup mayonnaise
2 Tbsp minced onion
1 Tbsp minced garlic
¼ cup chopped fresh parsley
½ cup sour cream
1 Tbsp lemon juice
1 Tbsp distilled white vinegar
¼ cup blue cheese, crumbled
salt and pepper to taste

Method:

1. In a small mixing bowl, combine mayonnaise, onion, garlic, parsley, sour cream, lemon juice, vinegar, and blue cheese.
2. Season with salt and pepper to taste.
3. Cover, and refrigerate for at least one hour before serving.