(Oops…I spelled Caesar wrong on my label! Hope nobody notices)
I must admit, I was way behind on making my own dressings…over the last few weeks we have been using balsamic vinegar and olive oil for dressing, because the frig was bare of any dressings at all. This is a good alternative if you don’t have any on hand…but then I wanted to post on the topic of dressings today in continuation of the Make it Yourself section of the Natural Living on A Budget series, so I rushed down into the kitchen and threw my favorite recipes together! 
That’s the truth. Just for you! Save on your food budget by making your own yummy dressings! Store bought dressings are steeply priced and often have added unnecessary preservatives and lots of sugar.
Today…Teriyaki Marinade, Ranch, Italian, Ceasar & Poppyseed Dressings!
Teriyaki Sauce
Makes 3/4 cup (Nourishing Traditions)
1 Tbls. freshly grated ginger
3 garlic cloves, mashed
1 Tbls. toasted sesame oil
1 Tbls. rice vinegar
1 Tbls. raw honey (I prefer mine sweeter, so I added about 4 Tbls of honey)
1/2 cup soy sauce
This is a wonderful marinade for chicken, meatballs, etc! I double the batch to last longer.
Ranch Dressing
Although this dressing is not pictured, as I did not make it this time around (due to running out of mayonnaise), this is a good thick ranch dressing, especially tasty for dipping with raw vegi’s!
1 cup mayonnaise
1/2 cup sour cream
1/2 tsp dried parsley
1/2 tsp. dried dill weed
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp salt
1/8 tsp ground pepper
Creamy Lemon Poppyseed Dressing
1/3 cup honey
1/2 cup lemon juice
1/4 cup mayonnaise
1 tsp. Dijon-style mustard
1/2 tsp salt
1/3 cup olive oil
1 Tbls. poppy seeds (I always add more! Anyone know if these are good for you? I have always wondered…)
This is wonderful served over a spinach with any sort of fruit salad!
Italian Dressing
1 cup olive oil
1/4 cup apple cider vinegar
1 teaspoon Italian seasoning
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon grated Parmesan cheese
Caesar Dressing
1 cup olive oil
1 Tbls. red wine vinegar
1/4 cup lemon juice
1 Tbls. Worcestershire sauce
2 Tbls. anchovy paste
1/2 tsp dijon style mustard
1 clove garlic
3 Tbls. sour cream
1/2 cup grated Parmesan cheese
I may try adding an egg yolk next time around…
I prefer a lot of variety in my dressings, but if you like to keep it more simple, go with the basic Italian listed above and use it for everything…Have fun!
I am wondering how to make an oil and vinegar recipe using fruit juices, like a raspberry vinegarette? I used a steam juicer to make strawberry peach juice and blackberry juice.
Hey! Thanks for posting these! i have a friend who makes her own ranch, and the ingredients look the same, so she probably got it from you! I was wondering for the ranch dressing if you could substitute mayonnaise for veganese or safflower oil and then use yogurt instead of sour cream? Not that i’m trying to be overly a health snob, we just happen to have these on hand and would prefer to use up instead of buying more. Thanks! Also, how long would it last?
Hi Lindsey! I noticed on your pantry walk through that you use powdered buttermilk for ranch dressing. Do you have another recipe that incorporates this? Ranch is our main dressing of choice! Also can you elaborate on the differences between red and white winter wheat? My husband grows wheatgrass from red winter wheat, but I never thought of grinding it to a flour! I am saving for a flour mill grinder like yours! Thanks!
I just use the recipe above and add about 1-2 Tablespoons of buttermilk powder to flavor as desired. You can read more about the different types of grain here. Basically, they both of the same protein content but you get a better rise and more soft dough from the white winter wheat.
I just whipped up your Italian dressing. I was heading home and went, oops…no dressing in the house for my bowl of salad already prepped. Yummy, healthy and dirt cheap!
Can anyone recommend an anchovy paste without sodium benzoate? The only thing I could find at the supermarkets has it. Thanks!
Here’s a list of possible benefits of poppy seeds according to an herbal website:
Mineral source – Poppy seeds act as source for a variety of minerals like iodine, manganese, magnesium, zinc and copper.
Other important ingredients – Poppy seeds also offer a number of ingredients, which include thiamine, riboflavin, lecithin, oxalic acid, pentosans and amorphous alkaloid.
Enzymes – Poppy seeds also help in enhancing the enzymes like diastase, emulsin, lipase and nuclease in the human body.
Fatty acids – These seeds are also good sources of fatty acids, especially the omega-3 fatty acids, which are required by human body to ensure good health. Thus, you may consume these seeds in various forms and foods to supply these acids to body.
Carbohydrates – Poppy seeds may also be considered as good sources of carbohydrates and thus, these are helpful in enhancing the level of energy supplied to human body for routine functions.
Digestion – Poppy seeds are also considered as useful remedies for facilitating effective process of digestion in human body.
Seeds oil – Poppy seed oil is also used as condiment to add flavor to different types of recipes.
Heart diseases – The presence of linoleic acid in poppy seeds protect human body from heart attacks and other heart disorders.
Breast cancer – The oil made from poppy seeds is helpful in treating breast cancer, as it contains oleic acid.
What would you suggest as a dairy free substitute in place of the sour cream in the Ranch and Caeser? We are a wheat-free/dairy-free/corn-free/soy-free family. My son loves ranch and I have to tell him no everytime he asks for Ranch. I am looking for a dairy free ranch.
Mayo?
To make it dairy free, try Vegenaise for the mayo and 1/4 cup olive oil with a little lemon juice instead of sour cream.
I believe if you add a little whey to your mayo. and leave it on the counter for a bit before refrigerating it makes it lacto-fermented and that will help whatever you make from the mayo stay fresh longer, right?
Lindsay,
I realize that this post is a few years old, however I read over the comments and noticed that no one answered your question about the health value of poppy seeds. I once read somewhere that eating a large amount of poppy seeds (I believe it was a whole lemon poppy seed loaf cake in the study) will cause you to test positive for opiates on a drug test. Now, a whole loaf cake is a ridiculous amount of poppy seeds, but either way it shows that they are a source of opiates. Apparently the poppy (flower) is what they use to make opium. Outside of that I don’t know of any benefit or drawback, but I wanted to share what I know!
Love the poppyseed dressing! I upped the mayo a bit because I was shaking it and having a hard time getting it creamy enough, and added a smidge more honey because I think I overdid the lemon juice (5 yo having too much fun doing the lemons for me). I used in for a green salad with sliced pears, fresh blueberries, dried cranberries, crispy almonds and blue cheese. Delicious!
1/4 cup of Parmesean Chesse is a great addition to the Italian Dressing and/or the Ranch Dressing. When I take the Parmesean Ranch Dip to parties people can’t believe it’s homemade and tastes so good.
Wondering if some out there can tell me which is the best oil to use when making salad dressing..one that does not go solid when refrigerated!
The most nutritious oil to use in dressings is olive oil. I wouldn’t recommend any other alternative. You simply have to take it out of the fridge about ten minutes before serving. It softens relatively quickly. Otherwise, you can put it in a saucepan to thaw.
You can also put the oil under warm water for a few minutes to thaw, works great!
My mom never stores vinegarettes in the fridge.
(Nothing in it requires refridging…why refridge it)
(I’d say olive oil is the Healthiest one out there:)
Yum – the Ranch is fantastic! I thinned it with a little milk & doubled the spices. It’s really good!
Lindsay, would you post sometime on the idea of eating full-fat foods (the Nourishing Traditions idea)? I’m curious and a bit mystified by it…
It’s the animal fats that have the vitamins:)
Our whole family has taken cod liver oil for nearly 6 years now…my young ones don’t have crowded teeth:D
Yah for fats and no braces!
…and for raw milk!
Thanks Lindsay! Great tips. I look forward to seeing your ketchup recipe!!
Alissa
HI Lindsay,
I realize this is an older post, but I remembered reading it awhile back, so I decided to search for it. I’m in the middle of cleaning out my fridge, and I have a question! You sort of answered it already for someone else – how long do your homemade condiments keep? I’ve been starting to make my own, but the only drawback is there is no “best before” date on my jars.
I have a couple of homemade salad dressings, and a jar of homemade pizza sauce that has been in the fridge since March 14th (I dated it!)… we have pizza on the menu tonight, but I find myself questioning whether I should use the sauce. It’s not really saving us any money if I keep throwing stuff out. 
I also want to start making my own ketchup and such, but again, I’m not sure how long it would keep! How do you decide what keeps for how long? Any tips would be much appreciated. 
Alissa
Alissa, I always taste my condiments or smell before using to make sure they are still palatable, but I honestly have never had an issue with them going bad. I think the average recommendation is that they last for 2 weeks (that is specifically recipes made with dairy products). The mayonnaise recipe I use says two weeks unless you add whey, and then it lasts a month. Definitely date your jars when you make them and go from there. I have a ketchup recipe I will be posting soon. Make in small batches if you are worried about using them beyond two weeks.
In regards to tomato products (pizza sauce, etc), tomato products last a long time. I know they are bad if they start to grow things.
Store them in the freezer instead of wasting it in the fridge! I make a large batch of spaghetti sauce at a time and divide into smaller batches for freezing. When it’s time for pizza, etc. I just pull out a bag!
The thing to keep in mind is that store bought dressings and condiments have the preservatives to make them last forever, which we are trying to avoid, as they are not good for you. Don’t worry too much about it. Once again, I haven’t had any problem using them up or going bad.
Hope that helps!
Here is how I make Caesar dressing, not traditional, but everyone likes it.
1-2 garlics cloves, add sea salt and smash with knife or fork (basically make a paste)
1 tsp anchovy paste
juice of 1-2 lemons depending on how juicy they are
1/2 cup of mayonnaise
pepper and salt to taste
1/2 cup parmesan cheese
After you smash the garlic, add the anchovy paste and mayo and mix well. Add the lemon juice until you get the consistency you want and season to taste. Then add lots of parmesan cheese. I serve it on romain lettuce with extra cheese and homemade croutons
I haven’t made this in a long time either.
Thanks for sharing these! I found your blog through Frugal Friday. I am enjoying so many entries!
I’m excited to try the lemon poppyseed dressing. I love making my own vinaigrettes, but there’s this restaurant salad I adore that comes with a creamy, sweet and tangy lemon dressing and it’s really what makes the salad. As soon as I can have honey again, it’ll be on my to-make list!
Very rarely. But I keep mayo in the house, only because my husband likes it. If I make potato salad, I use sour cream. Reduced fat of course. The only thing I’ll use mayo in is egg salad. I use a little of it, and add some sour cream to it.
I try and keep my dressings simple, most commonly I’ll just use oil and vinegar. But sometimes I’ll see a chef (on tv) make a new dressing and I’ll want to try it. So I try and keep the popular vinegars around, some fresh herbs, and some garlic. But I tend to buy the garlic around in a jar for me. I’m a little lazy in that sense.
Thanks for these recipes! I about cried yesterday when I had to pay $3 each for some organic dressing!!
What a neat idea! I am always trying to save money, and it has never occured to me that I could make my own dressings. I’m definitely going to try this. (I found your blog today on Frugal Friday, thanks for the link to StoryOfStuff. My husband and I are just starting to join the “green” revolution and I really enjoyed the video)
I agree-EW@anchovies! Thanks for sharing all of this. I would love to make my own dressings, and now I think I will try some of these
How long do they keep?
My dressings keep for a long time. Let’s just say I have never had one go bad on me, and there is just the two of us. I just started using my homemade mayo, so we’ll see about the duration of the poppyseed. I would probably estimate the poppyseed and ranch to last about two weeks, but it also just depends on how fast you use it.
Thanks
Have you ever used anything like a homemade mayonnaise in your ranch dressing? I’m not a fan of the store bough stuff, except in this one cookie recipe (I know, scary…right?) So I was curious how it might hold up. Thanks for all of these great recipes!
We’ve actually used your butter recipe, and posted the results on our blog:)
Thanks!
-N & J
My father was a pro at making Caesar dressing. My sister always paid attention to how he made it, so after his passing, she became the go-to person for perfect Caesar. FINALLY, I started paying attention and now I am also a “pro”.
Anyways, start with 1-2 garlic cloves and slice them up into small pieces. Put in a medium bowl (preferably wooden. Don’t ask me why, it is just better!) and add some salt. With the back of a fork, smush the garlic into the salt to create a paste. Then, add all the other ingredients you have listed, minus the sour cream and anchovy (yuck!), and up the Worcestershire, the vinegar and the Dijon amounts and add freshly ground pepper. Whip it all up with the fork. I wish I could give you exact amounts, but my dad never measured anything so we just go by looks, feel and taste! He also used a egg yolk, but I have since omitted that and taste no difference.
How long do these other dressings stay fresh in the fridge?
Thanks Kristi for sharing! That is very helpful!
You post is perfect timing as I’m just learning how to make salad dressings. I love poppyseed dressing; however, I do not like lemon-flavored anything. Can I omit the lemon juice and still get a great PS dressing?
Thanks,
Barbara
Yes, you can definitely eliminate the lemon juice and increase the oil, to your taste!
I’ve never used store bought dressings. I’ve been making my own dressings for years. I experiment all the time. If you have the right vinegars around, some olive oil, you can pretty much add anything to it. I try to stay clear of mayo in dressings, because of the fats, I’m too lazy to make my own mayo, so I buy store bought. And store bought is pretty high in fat. They say if you can’t see tru your dressing, that it’s high in fat!
Lindsay, do you use Kosher salt?
What do you use instead of mayo? if you ever do? I think mayo is disgusting
and I can’t eat it! I can taste it immediately no matter how “hidden” in a dish it is, and I have to spit it right out or I gag. My Grandma makes this delicious potato salad, and just for me, she puts sour cream in it instead. <3
I make my ranch with all sour cream (no dill, 1T parsly).
I have used sour cream in a baked casserole dish in place of mayo. Had to add more salt and also garlic powder to help lack of flavor. I thought it turned out great…no questionably fats or high fructose corn syrup.
(I even tried a little sour cream/vinegar/salt/dash of galic/drip of honey to make “angeled eggs”…still needs perfecting:)
Hope this helps,
Anna
I use mayo but buy a healthy one from whole foods and instead of sour cream I use kefir and do the same amount of mayo to kefir. I also add basil and chives to the other spices listed.