Never Buy Salad Dressing Again (Make These Instead)
150,244
Published 2024-07-01
☕Like this content and want to show support? Buy me a "coffee" here: ko-fi.com/brianlagerstrom
📸INSTAGRAM: www.instagram.com/brian_lagerstrom
🔪MY GEAR:
8oz DRESSING STORAGE BOTTLES: amzn.to/3VQ4KKD
DIGITAL SCALE: amzn.to/30bNZO3
IMMERSION BLENDER: amzn.to/36ycPf2
MICROPLANE: amzn.to/3niIhDK
PREP BOWLS: amzn.to/3jVdv6Y
MY FAV STAINLESS BOWL (5qt): amzn.to/3pTBCTo
WHISK: amzn.to/3L7ubCk
Visit my Amazon Store for a full list of gear and recommended kitchen items: www.amazon.com/shop/brianlagerstrom
*As an Amazon Associate I earn from qualifying purchases*
Note: Vinaigrettes will stay good in the fridge for about 2 weeks. Creamy dressings will be closer to 7-10 days.
Mustard Balsamic Vinaigrette
Ingredients:
▪60g (1/4c) balsamic vinegar
▪20g (1T) honey
▪20g (4t) grainy mustard
▪20g (2T) finely minced shallots (rinsed)
▪2 cloves garlic (smashed)
▪10-12 cranks of fresh cracked black pepper
▪210g (1c) extra virgin olive oil
Instructions:
1. In a bowl, combine the vinegar, honey, mustard, shallots, garlic, and pepper. Whisk until well combined.
2. Slowly drizzle in olive oil while continuously whisking to create an emulsion.
PAIR WITH: Arugula or spring mix
Italian House Dressing
Ingredients:
▪25g (2T) champagne vinegar
▪45g (3T) white distilled vinegar
▪15g (1T) sugar
▪5g (1t) salt
▪25g (5t) grainy mustard
▪1 garlic clove
▪10g (1T) bell pepper
▪A strong pinch each of oregano, basil, chili flake, and black pepper
▪20g (2-3T) red onion
▪250g (1c) neutral oil (e.g., avocado oil)
Instructions:
1. In a high-sided container, combine the champagne vinegar, white distilled vinegar, sugar, salt, grainy mustard, garlic clove, bell pepper, oregano, basil, chili flake, black pepper, and red onion.
2. Use an immersion blender to blend the ingredients until the onion, pepper, and mustard are fully broken down.
3. With the immersion blender running, slowly stream in the neutral oil to create an emulsion.
PAIR WITH: Little gem or Romaine
salad inspo: Chopped little gem, chopped salami, pepperoncinis, cherry tomatoes, fresh mozz, grated parm
Caesar Dressing
Ingredients:
▪1 egg yolk
▪1 garlic clove (slivered)
▪50g (1/4c) lemon juice
▪10g (2t) water
▪45g (1/3 cup) grated parmesan
▪1 (2oz/50g) can of anchovies, drained & rinsed
▪275g (1 1/4c) neutral oil (e.g., avocado oil)
Instructions:
1. In a high-sided container, combine the egg yolk, garlic, lemon juice, water, parm, & rinsed anchovies.
2. Blend with an immersion blender until smooth
3. With the immersion blender running, slowly stream in oil to create an emulsion.
PAIR WITH: Little gem, romaine, or raw kale
Composed salad inspo: chopped little gem, fried breadcrumbs, grated parm, chicken
*Poppy Seed Dressing
Ingredients:
▪25g (2T) champagne vinegar
▪55g (1/4c) white distilled vinegar
▪40g (2 1/2T) grainy mustard
▪15g (1T) mayo
▪40g (3T) sugar
▪3g (1/2t) salt
▪1g (1/3t) black pepper
▪235g (1c) neutral oil (e.g., avocado, canola oil)
▪15g (1 1/2T) poppy seeds
Instructions:
1. In a high-sided container, combine the vinegars, mustard, mayo, sugar, salt, & pepper. Blend with an immersion blender until smooth
2. With the immersion blender running, slowly stream in the oil to create an emulsion.
3. Once all the oil is incorporated, stir in the poppy seeds
PAIR WITH: bitter greens
salad inspo: frisee, blue cheese, shaved apples, toasted walnuts, shaved fennel
Asian Peanut Ginger Dressing
Ingredients:
▪20g (3T) ginger (grated)
▪5g (1t) garlic (grated)
▪90g (6T) rice vinegar
▪90g (5T) soy sauce
▪30g (1-2T) sriracha
▪50g (1/4c) sugar
▪45g (3T) sesame oil
▪110g (1/2 cup) creamy unsweetened peanut butter
Instructions:
1. In a high-sided container, combine the ginger, garlic, vinegar, soy sauce, sriracha, sugar, sesame oil, & peanut butter.
2. Blend with immersion blender until smooth
PAIR WITH:
salad inspo: shredded napa, red cabbage, romaine, shaved carrots, chopped peanuts, cilantro, chicken
Ranch Dressing
Ingredients:
▪1 large egg yolk
▪20g (2T) chopped and rinsed shallots
▪1 garlic clove (slivered)
▪15g (1T) lemon juice
▪5g (1t) salt
▪60g (1/4c) buttermilk
▪60g (1/4 cup) sour cream
▪240g (1 cup) neutral oil (e.g., avocado canola oil)
Instructions:
1. In a high-sided container, combine the egg yolk, shallots, garlic, lemon juice, salt, buttermilk, and sour cream. Blend with an immersion blender until smooth
2. With the immersion blender running, slowly stream in the oil to create an emulsion.
PAIR WITH: Little gem, romaine
salad inspo: fried breadcrumbs, pickled red onions, picked herbs
CHAPTERS:
0:00 Mustard Balsamic Vinaigrette
2:00 Italian House Dressing
3:31 Caesar
5:07 Poppyseed + staying hydrated
7:43 Asian Peanut Ginger
8:39 Ranch
#saladdressing
All Comments (21)
-
I appreciate you telling us which lettuce/greens go with each dressing!
-
I've been making that italian house dressing ever since you showed it off in your pasta salad video. I put it on everything, salads, pastas, potatoes, chicken... It's so good.
-
Not just for greens, EVERY food is a RD³. (Ranch Dressing Delivery Device)
-
I just went down a big rabbit hole the other day looking for a good “comprehensive” salad dressing guide or source and lo and behold, here comes Bri from the top rope! The best food content on YT, hands down. Thanks for the guidance!
-
Thank you for showing which lettuce goes best with each dressing and taking the time to show what the soggy/soiled options will look like. That’s detail that’s MUCH appreciated
-
What is the recommended shelf life for these when stored in the fridge?
-
I still believe that Brian deserves to have his own cookbook
-
Oh man... This is going to be my most referenced video you've ever made. I make my wife and daughter dinner every night and we always have a salad. I've honestly never even really given thought to making dressings. (we typically just use a good Italian, Greek, Caesar, or Braggs vinegarette) This is going to be a game changer. Thanks, Bri!
-
Your Caesar has been in my rotation ever since you dropped that caesar salad video back in the day; I have those ingredients and proportions committed to memory at this point
-
I have started making my old favorite that I learned from my Swedish grandmother. Cole slaw with a vinaigrette based dressing instead of mayo based. Apple cider, olive oil, celery seeds, cabbage, basil, mustard powder, honey, brown spicy mustard, onions, shredded carrots, bell pepper, are some of its' staple ingredients. I love the stuff and it loves me back. Very digestible and healthy. I add things like radish slices etc. You can customize like you want. I have a batch in the fridge now.
-
Schweet! I need some salad recipes for hot days where I don’t want to even think about hearing up the kitchen.
-
Hey, Bri… You’ve done pan sauces to up your game, and salad dressings. What about a kit of sauces to make on the fly for grilling season? Chimichurri, tzatziki, bbq, compound butter, etc.
-
Brian… youre killing it with these videos. I honestly think you’re producing the best home chef content on YouTube right now 💯
-
My husband just said he could eat salad every day. Which I took as a hint. Perfect timing on the dressing vid. Thanks Bri!😊
-
brian you absolute unit you're timing has done it AGAIN
-
Next time could you add in a dressing like French or Catalina? I'm a big fan of Catalina dressing and would love to see your take on it!
-
Been getting super into having a big bowl of salad ready in the fridge at all time, with paper towels in the bottom the keep it fresh, but I definitely need to step up my dressing game after watching this!
-
I'm at a point where I can like your videos before I even watch them. 😂
-
I just made your Caesar last week and it was the best salad dressing I’d ever had. It makes me super excited to try these other ones. You’re the man!
-
I just finished making your Italian dressing again, thinking how nice it will be when you release new recipes. Wow, what a great new selection. I can't wait to try them all. Especially the Poppy Seed Dressing with the bitter greens and shaved apples. Something new for every dinner party this summer! Thanks so much you guys😘
