Quoted from JamieB

I use a bit of red wine and olive oil with a pinch of salt. Yum.

Quoted from Olerica

I use maple syrup and walnut oil with sea salt.  Great over greens with green apple, cranberries, walnuts and a bit of goat cheese.  Mmmmmm!!!!

I think I know what I'm having for dinner tonight!

Quoted from Milton

These are great ideas to make freshly prepared dressings, which is always best.  For a store bought option, Annie's Naturals offers a Lemon & Chive Dressing (Vinegar Free).  It is canola oil based with water, lemon juice, garlic, sea salt, shallots, mustard flour, black pepper (?), chives, and xanthum gum.

Quoted from Milton

Peppermint Twist:  your dressings are awesome.  Fresh is obviously the way to go.  What time is dinner today???????

Quoted from Mitchie

My current favorite is:

6 oz yogurt (recipe calls for plain low fat but I use vanilla)

2 tsp fresh grated ginger

2 TB fresh lemon or lime juice

1 pack stevia (my own addition, gives it a sweet kick)

Makes enough for two servings.

I pour it over a cold salad made with raw snap or snow peas, red onion, celery and some cold chicken.   Almost like eating dessert.  I may try adding some grapes next time as well.

Quoted from Milton

Mitchie:  Have you ever tried Organic WholeSoy Yogurt?  I have found their brand to be the best (vegan, gluten-casein-free) with a wonderful texture and taste.  Not sure if your brand contains dairy.

Quoted Text

1 egg yolk (pasteuriced, no salmonella!)
pinch of salt
½ tsp. of lemon juice or (white) vinegar
pinch of (white) pepper
1-1½ dl oil


Mix the egg yolk with all the ingredients except the oil untill it is smooth. mix in the oila small amount a time (1 tsp) and mix it with high speed whipping. Use a machine for this if you a out of shape or not a french cook.

The magic in this recipe is to use an egg yolk and oil with roomtemperature, otherwise it ruins everything. And it does take some practice to get it right with the whipping process, but so does almost everything else in life. Add a vey small amount in the beginning and when the texture gets "mayo-like" you can begin pouring in a fine small squirt. Pratice and you become a master.

Quoted from scout

Lola--we have to stop meeting like this!  

Thanks for the recipe!

I have a Vita Mix blender I was hoping to use--have you used a blender to make mayo?

Also, what is a dl, is that 1 cup?   Which kind of oil have you used? --I have cold pressed canola...I miss mayo!