A rant about salad dressing

Yep, some are good but they still have the franken-oils like canola, soybean, veg, etc.

Looks like I'll be concocting my own.

French vinaigrette - 1 tsp dijon mustard, 2 tbsp red wine vinegar, 2 tbsp olive oil, oregano, thyme, rosemary

Lime cumin vinaigrette - 2 tbsp olive oil, bit of water, 1 tbsp lime juice, 1 tbsp orange juice (fresh squeezed from the orange), a heaping spoonful of ground cumin, 2 pkts stevia, 1 tsp dijon mustard, freshly ground pepper, bit of sea salt...This one works well on a southwest style salad - I stole it from the P90X cookbook.

[Slow] Ranch - I'm not sure the exact measurements, but it's a blend of buttermilk (full fat), homemade mayo (I have some old recipe laying around), fresh cut dill / parsley / chives, paprika, garlic powder, fresh ground pepper, onion powder, ground mustard seed, and a tiny bit of cayenne. Oh and salt for flavoring. This takes a while to make. Best to have the mayo prepared and in the fridge.

A coconut concoction - 3 tbsp coconut milk (canned), 2 tsp hot Sriracha sauce, 1 tbsp tamari, 1 tsp sesame oil, 1 tbsp lime juice, bit of sea salt...this one is great with shrimp.

Asian slaw vinaigrette - 2 tsp sesame oil, rice wine vinegar, bit of EVOO, soy sauce, ground cayenne, ground or fresh ginger, garlic (fresh, minced), and top the salad with fresh cilantro.

The mayo... a new recipe I've been meaning to try (adapted from 'The Art of French Cooking' by Julia Childs, as seen in a recent email from Apartment Therapy)

Hand-beaten Mayonnaise
makes 2-2 3/4 cups
Adapted from Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, Simone Beck (Knopf, 1961)

You'll need a round-bottomed, 2 1/2 to 3-quart glazed pottery, glass or stainless steel mixing bowl. Set it in a heavy casserole or saucepan to keep it from slipping. You'll also need a large metal wire whisk.

3 egg yolks
1 tablespoon wine vinegar or lemon juice (more drops as needed)
1/2 teaspoon salt
1/4 teaspoon dry or prepared mustard
1 1/2 - 2 1/4 cups of olive oil, salad oil or a mixture of each. If the oil is cold, heat it to tepid; and if you are a novice, use the minimum amount
2 tablespoons boiling water

Warm the bowl in hot water; dry it. Add the egg yolks and beat for 1 to 2 minutes until they are thick and sticky.

Add the vinegar or lemon juice, salt and mustard. Beat for 30 seconds more.

The egg yolks are now ready to receive the oil. While it goes in, drop by drop, you must not stop beating until the sauce has thickened. A speed of 2 strokes per second is fast enough. You can switch hands or switch directions, as long as you beat constantly.

Add the drops of oil with a teaspoon, or rest the lip of the bottle on the edge of the bowl. Keep your eye on the oil rather than on the sauce. Stop pouring and continue beating every 10 seconds or so, to be sure the egg yolks are absorbing the oil.

After 1/3 to 1/2 cup of oil has been incorporated, the sauce will thicken into a very heavy cream and the crisis of potential curdling is over. The beating arm may rest a moment. Then, beat in the remaining oil by 1 to 2 tablespoon dollops, blending it thoroughly after each addition.

When the sauce becomes too thick and stiff, beat in drops of vinegar or lemon juice to thin it out. Then continue with the oil.

Beat the boiling water into the sauce. This is an anti-curdling insurance. Season to taste.

If the sauce is not used immediately, scrape it into a small bowl and cover it tightly so a skin will not form on its surface.

Thanks everyone. I'm not the fan of bottled stuff at all...rarely had it growing up. It's just my SO that prefers the stuff, unfortunately.