Having trouble making a good dressing without vinegar! Anyone have any advice?

I prefer it with lemon or lime.

Hey HunterLP129...welcome to the forum and the BTD way of life.  If you go to the top of the page and click on the member button you can get yourself a nice blood type avatar so that we can all see at a glance what blood type you are.    

Fresh squeezed lemon juice does the trick for me.    Have you looked in the recipebase?  It's at the top of the page also.  

Debra

P.S. And as Alek mentions...lime also.  Together can be quite nice.

Hi HunterLP129,

I agree, salad dressing without vinegar is a tough one.  I haven't figured that out yet.  Lemon and lime juice just don't do it for me as far as salads go, I usually just have Olive Oil with a few spices.  We always had salad to end our meal when growing up and miss that bit of vinegar.  

Tea Rose

Can you have brine? it might work

I've had good luck using grape juice as a base. Seems odd, but works for me.

Oooh Lloyd, that sounds good.  Almost like red wine vinegar would be.  I am going to try that, I have some organic concord grape juice in the refrigerator.  Also, it would give the dressing a bit of natural sweetness too - thanks for the suggestion.

Tea Rose

Someone else recommended (Lola?) Pineapple juice also..

zest and juice of one lemon (or lime)
1-2 cloves garlic
1/2 shallot
1/2 tsp salt
1 tsp agave
1 TBL fresh herbs or 1tsp dried
1/2 cup oil

Put everything except the oil in one of those small food processers and mix well. You don't need to chop the garlic and shallots this way. Then add the oil a little at a time. Mix until it become a creamy dressing.

The is my basic dressing recipe.

Quoted from Mayflowers

Someone else recommended (Lola?) Pineapple juice also..

Fresh Grapefruit zest and juice is great too.

Grape Juice - great!  I just tried it       and I love it.  

I will try pineapple juice too, both juices are good for hunters, but the grape juice is closer to the red wine vinegar dressing we always used

Grapefruit juices sounds great too!

Tea Rose

Quoted from Tea Rose

Oooh Lloyd, that sounds good.  Almost like red wine vinegar would be.  I am going to try that, I have some organic concord grape juice in the refrigerator.  Also, it would give the dressing a bit of natural sweetness too - thanks for the suggestion.

Tea Rose

Thanks for bring the subject up.  I was having the same problem.  I will try the juice.

I like to use Bragg's Liquid Aminos with a compliant oil, herbs, etc. It is soy-based, but my ND (huge BTD advocate) seems to think that the fermentation process by which it is created takes care of the soy issues for B's. I don't seem to have any ill effects from consuming it. Would love to hear other opinions on this one.

it s entirely up to you.....
here are some old threads on bragg s for your perusal
http://www.google.com/custom?q.....itesearch=dadamo.com

Thanks Lola! I dipped into the archives a bit and already need to correct myself on one point. It seems that a lack of fermentation is what makes it different from most soy "sauces". I'll have to do a bit more rooting around in the archives.

By the way... I'm very impressed with the new, improved website. You folks have been busy while I was away!

verjuice.

"verjuice"??? eh??  

more info, pretty please! Is this product regional to Aus (is that Australia or Austria or something we can find in the USA of A?

It's the juice of unripe (green) grapes, pixelland. It's used as a souring agent instead of vinegar/lemon juice. My Dad grew up using it (he's from a wine growing region). It fell out of favour for a while but it's been repopularised by some chefs etc. It's milder than vinegar and lemons. You can also cellar it! It becomes 'rounder' like a wine. I had a seven year old bottle which had practically no sourness whatsoever left in it. Useless! - I prefer it sour.

Australian verjuice by Maggie Beer should be avail;able in the USA. I've seen it in the UK.

thanks for the info, eh!
I'll have to put it on my shopping list and see if I can find it!

Quoted from eh

It's the juice of unripe (green) grapes

I wonder if I could just juice my own green grapes? We have a couple of vines.

I don't know how to do it, samy. You could experiment. Press it with your feet.  
I'll have to ask dad.

I think you could make your own compliant mustard with it as well. Dijon mustard was originally made with verjuice before the switch to vinegar.
(So verjuice is just an old fashioned dressing/deglazer once used by European peasants and now transformed into an overpriced goody for foodies. )

I don't think I have enough grapes to make squishing them through my toes really fun, I'd need a big vat full

That's too bad...I had images of you as Lucy (in the old Lucille Ball Show) dressed as a southern Italian peasant dancing in a vat of grapes. She was hysterically funny

Do you have green grapes as we speak? I suppose the younger the grape the tarter the flavour, eh? I guess you could just squash them straight into your salad.
You'll report back on your findings, right?

Quoted from Tea Rose

Grape Juice - great!  I just tried it       and I love it.  

I will try pineapple juice too, both juices are good for hunters, but the grape juice is closer to the red wine vinegar dressing we always used

Grapefruit juices sounds great too!

Tea Rose

Hi Tea Rose... did you mix the grape juice with anything else?