Make-Ahead Dressing Mixes

Make Ahead Salad Dressings

So this week it’s still just too hot to being cooking up a storm in the kitchen, but at the same time I don’t want to appear to be completely lazy. So what’s the compromise? Make-Ahead Mixes! No heat, or actual cooking, just a lot of mixing together of dry ingredients for future use. It will make you look super prepared and all Martha Stewart-y, and they can act as hostess gifts in a pinch. Just put one this week’s recipes in a nice jar with a tight lid, and attach a tag on what to add when it comes to actually making the recipe, and you look like you are super organised and put together! Oh, little do they know!

Today’s recipes are for salad dressings, and are pretty much completely fool-proof to both prep and then make when actually needed. I would suggest storing your mixes in mason jars, as 1) they’re super cute and trendy (c’mon, do you need another reason?) 2) they provide a tight air-proof seal and 3) are re-usable. You will note that these dressings call for the use of “salad oil”. This is just any neutral flavour oil, such as vegetable, canola, sunflower, grapeseed, soy, etc. You can use olive as well, but it tends to have a bit more flavour, so I would only use it in dressings that would call for a Mediterranean flavour profile, like the Caesar or Greek dressings. You can also play around with the type of vinegar used; using red wine one day, and balsamic or tarragon the next. It’s all about personal preference.So having all said that, I hope you enjoy these dressings which can be used on your favourite salad, roasted veggies or as a dip!


Vinaigrette Dressing Mix

Ingredients:
6 tablespoons finely chopped dried chives
3 tablespoons salt
2 ¼ tablespoons sugar
2 ¼ teaspoons dry mustard
1 teaspoon ground red pepper
1 teaspoon pepper

Combine the above listed ingredients into a small jar with a tight lid. This will make about 9 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
4 teaspoons vinaigrette mix
¼ cup vinegar
1 cup salad oil

Combine the vinaigrette mix, vinegar and oil in small cruet bottle, and shake to combine. Let sit at least 30 minutes prior to serving.


Blue Cheese Vinaigrette Dressing Mix

Ingredients:
3 tablespoons salt
2 ¼ tablespoons sugar
2 ¼ teaspoons dry mustard
1 teaspoon ground red pepper
1 teaspoon pepper

Combine the above listed ingredients into a small jar with a tight lid. This will make about 9 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
2 teaspoons vinaigrette mix
¼ cup crumbled blue cheese
¼ cup vinegar
1 cup salad oil

Combine the vinaigrette mix, vinegar and oil in small cruet bottle, and shake to combine. Let sit at least 30 minutes prior to serving.


Buttermilk Dressing Mix

Ingredients:
6 tablespoons dried minced onion
1 ½ tablespoons salt
1 teaspoon garlic powder
9 tablespoons parsley flakes

Combine the above listed ingredients into a small jar with a tight lid. This will make about 9 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
2 tablespoons dressing mix
1 cup mayonnaise
1 cup buttermilk

Combine the buttermilk mix, vinegar and oil in small cruet bottle, and shake to combine. If it is not combining well, you may want to quickly hit it with an immersion blender. Refrigerate the dressing for at least 2 hours before serving.


Caesar Salad Dressing Mix

Ingredients:
1 tablespoon finely chopped dried lemon peel
¼ teaspoon garlic powder
½ teaspoon pepper
1 teaspoon dried oregano leaves
1 teaspoon dried thyme leaves
6 tablespoons grated Parmesan cheese
½ teaspoon salt

Combine the above listed ingredients into a jar with a tight lid. This will make about 2 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
¼ cup Caesar dressing mix
½ cup olive oil
¼ cup fresh lemon juice

Combine the Caesar mix, oil and lemon juice in small cruet bottle, and shake to combine. If it is not combining well, you may want to quickly hit it with an immersion blender. Refrigerate the dressing for at least 2 hours before serving.


Celery Dressing Mix

Ingredients:
3 tablespoons celery seeds
3 tablespoons salt
2 ¼ tablespoons sugar
2 ¼ teaspoons dry mustard
1 teaspoon ground red pepper
1 teaspoon pepper

Combine the above listed ingredients into a jar with a tight lid. This will make about 9 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
1 tablespoon Mix
¼ cup red wine vinegar
1 cup salad oil

Combine the vinaigrette mix, vinegar and oil in small cruet bottle, and shake to combine. Let sit at least 30 minutes prior to serving.


French Dressing Mix

Ingredients:
1 cup sugar
4 teaspoon paprika
2 tablespoons dry mustard
2 tablespoons salt
¼ teaspoon onion powder

Combine the above listed ingredients into a jar with a tight lid. This will make about 5 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
¼ cup dressing mix
¾ cup vegetable oil
6 tablespoons ketchup
¼ cup vinegar

Combine the dressing mix, ketchup and vinegar in a blender and slowly add the oil through the top while the blender is on. The dressing should thicken up, but not be too thick. Chill until ready to use.


Greek Salad Dressing Mix

Ingredients:
½ cup dried marjoram
¼ cup dried oregano
1 tablespoon garlic powder
¼ cup dried mint leaves

Combine the above listed ingredients into a jar with a tight lid. This will make about 24 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
1 ½ teaspoons Greek dressing mix
¼ cup red wine vinegar
¾ cup oil

Combine the vinaigrette mix, vinegar and oil in small cruet bottle, and shake to combine. Let sit at least 30 minutes prior to serving.


“Hidden Valley” Ranch Dressing Mix

Ingredients:
8 saltines
1 cups dried parsley flakes, minced
¼ cup dried minced onion
1 tablespoon dried dill weed
2 tablespoons onion salt
2 tablespoons garlic salt
2 tablespoons onion powder
2 tablespoons garlic powder

Combine the above listed ingredients into a food processor or blender, and process until they are completely powdered. Pour the powder into a jar with a tight lid. This will make about 30 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
1 tablespoon ranch mix
1 cup of mayonnaise
1 cup of buttermilk

Combine the ranch mix, mayonnaise and buttermilk oil in small cruet bottle, and shake to combine. If it is not combining well, you may want to quickly hit it with an immersion blender. Refrigerate the dressing for at least 2 hours before serving.


Honey Citrus Dressing Mix

Ingredients:
1 ½ to 3 tablespoons grated lemon peel
3 tablespoons salt
2 ¼ tablespoons sugar
2 ¼ teaspoons dry mustard
1 teaspoon ground red pepper
1 teaspoon pepper

Combine the above listed ingredients into a jar with a tight lid. This will make about 9 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
1 tablespoon dressing mix
¼ cup vinegar
1 cup salad oil
2 tablespoons honey
4 teaspoons lemon juice
1 teaspoon orange juice

Combine the dressing mix, vinegar, oil, honey and juices in a small cruet bottle, and shake to combine. Let sit at least 30 minutes prior to serving.


Italian Herb Salad Dressing Mix

Ingredients:
¼ cup parsley flakes
2 tablespoons dried oregano, crumbled
2 tablespoons dried basil, crumbled
2 tablespoons dried marjoram, crumbled
2 tablespoons sugar
1 tablespoon fennel seeds, crushed
1 tablespoon dry mustard
1 ½ teaspoons black pepper
1 teaspoon garlic powder

Combine the above listed ingredients into a jar with a tight lid. This will make about 15 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
1 tablespoon dressing mix
¾ cup warm water
2 ½ tablespoons white wine vinegar
1 tablespoons olive oil

Combine the dressing mix, water, vinegar, and oil in small cruet bottle, and shake to combine. Taste and add ¼ to ½ teaspoon of the dressing mix if you want a stronger flavor. Let sit at least 30 minutes prior to serving.


Mint Dressing Mix

Ingredients:
1 cup plus 1 tablespoon dried mint leaves
3 tablespoons salt
½ cup sugar
2 ¼ teaspoons dry mustard
1 teaspoon ground red pepper
1 teaspoon pepper

Combine the above listed ingredients into a jar with a tight lid. This will make about 9 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
¼ cup dressing mix
¼ cup vinegar
1 cup salad oil

Combine the dressing mix, vinegar, and oil in a small cruet bottle, and shake to combine. Let sit at least 30 minutes prior to serving.


Thousand Island Salad Dressing Mix

Ingredients:
¼ cup dried parsley flakes
⅛ cup finely crushed saltine crackers (about 3-4)
⅛ cup dried minced onion
⅛ cup garlic salt
⅛ cup onion salt
1 tablespoon garlic powder
1 tablespoon onion powder
½ tablespoon dried dill weed

Combine the above listed ingredients into a jar with a tight lid. This will make about 15 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
1 tablespoon of dressing mix
1 cup mayonnaise
1 cup buttermilk
½ cup chilli sauce (if you don’t have this, just mix 5 tablespoons ketchup with 3 tablespoons of horseradish)
¼ cup pickle relish, well drained

Blend well, refrigerate for at least an hour for the flavors to marry, and then serve with salad or veggies as a dip. This dressing will keep for about 2 weeks in the fridge.

Arugula Salad with Pickled Beets and Preserved-Lemon Vinaigrette

Arugula Salad

The holidays are great, and simply over abundant with food! I like to cut the heaviness of a meal by adding a fresh vegetable to the mix, often in the way of a salad. This one has the added bonus of having beets, which are one of the symbolic foods that we eat. In Hebrew, the word for Beet is סלקא, is closely related to סלק —meaning to depart. So we partake of beets, so that our enemies, haters and those who wish evil upon us shall depart. This recipe will serve up to 8 guests, and they will depart with nothing but good feelings for the chef! Enjoy!

Ingredients:

For the pickled beets:
2 large red beets (about 6 ounces each), scrubbed
2 large yellow beets (about 6 ounces each), scrubbed
2 cups rice-wine vinegar
2 cups granulated sugar
2 cups water

For the spiced pistachios:
2 egg whites
1 cup shelled raw pistachios
1 tablespoon Creole or Cajun seasoning

For the preserved-lemon vinaigrette:
2 tablespoons minced preserved lemon
¾ cup extra-virgin olive oil
¼ cup lemon juice
½ teaspoon red pepper flakes (optional)
2 sprigs fresh thyme, leaves finely chopped*
2 pinches salt

For the salad:
10 ounces (16 cups) arugula*
¼ cup good-quality aged balsamic vinegar
Freshly ground black pepper, for serving

*Click here to learn how to clean thyme and arugula

Directions:

To make the pickled beets:
Place each type of beet in its own small pot, cover with water, and simmer until a paring knife can easily pierce the beets, about 30 minutes. Cool the beets, peel, and slice into thin half-moons. Reserve each beet in a separate bowl to ensure that the red beet slices don’t stain the yellow ones. Meanwhile, combine the vinegar, sugar, and 2 cups of water in a small pot. Bring to a boil, remove from heat, and divide the hot brine among the beets. Then let the beets sit at room temperature until pickled, 3 to 4 hours.

To make the pistachios:
Preheat the oven to 300 degrees. In a small mixing bowl, whip the egg whites until frothy, then add the pistachios and spices, tossing to coat. Spread the nuts on a parchment-lined baking sheet. Bake until golden and fragrant, about 15 minutes. Nuts will crisp as they cool.

To make the preserved-lemon vinaigrette:
In a medium bowl, mix together the preserved lemon, lemon juice, red pepper flakes (if using), thyme and salt. While whisking, slowly drizzle in the olive oil. Whisk until fully combined.

To assemble the salad:
Arrange the pickled beets on a serving platter. Toss the arugula in the preserved-lemon vinaigrette and place on top of the beets. Sprinkle with the spiced pistachios, drizzle with balsamic, and top with fresh black pepper. Serve immediately.

Easy Marinades

Marinades 101These marinades use ingredients that you likely have on hand. Remember that they typical ratio for marinades is one part oil to three or four parts acid, with extra ingredients added to taste. Combine all ingredients in a bowl and whisk, then transfer the marinade to a large freezer bag and add your favourite protein. Seal the bag, turning it so the protein is exposed to the marinade, and refrigerate for 3 hours to overnight, for meats or tofu, or about 1 hour to 4 hours for fish.

Honey Barbecue Marinade
Olive oil + Dry Red Wine + Honey + Crushed Garlic + Pepper

Fresh Mediterranean Herb Marinade
Olive Oil + Balsamic Vinegar + Finely Chopped Rosemary* and Basil* + Salt + Pepper

Asian Fusion Buttermilk Marinade
Sesame Oil + Buttermilk** + Ground Ginger + Cilantro* + Soy Sauce + Pepper

* Click here to learn how to clean these herbs.
** Click here on tips for making non-dairy buttermilk.

Italian Olive Oil Balsamic Bread Dip

Italian Bread DipIngredients:

6 large cloves garlic, minced
4 tablespoons balsamic vinegar
½ cup plus 2 tablespoons extra-virgin olive oil
1 teaspoon crushed red pepper flakes (optional)
2 teaspoons fresh rosemary, chopped*
2 pinches salt and black pepper

Directions:

Place the garlic, balsamic vinegar, olive oil, red pepper flakes, rosemary, and salt and pepper into a shallow bowl in that order. To serve, spoon small amount onto bread.

* Click here to learn how to properly clean fresh rosemary.

Sauce 3 – Espagnole Sauce

Please note that these recipes call for the use of butter and “brown stock” aka beef stock. Kosher regulations would not permit this, as we cannot mix dairy and meat together. The alternatives in this case are to either use margarine in place of the butter or to use imitation beef stock, which is pareve, and is not considered to be meat.

espagnole sauceEspagnole Sauce

In cooking, Espagnole sauce is one of Auguste Escoffier’s five mother sauces that are the basis of sauce-making in classic French cooking. These types of sauces were already gathered in different Spanish cooking handbooks of the late 19th century. Escoffier popularized the recipe, which is still followed today. This recipe will make about 2 cups of sauce.

Ingredients:

½ cup onions, diced
¼ cup carrots, diced
¼ cup celery, diced
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
3 cups brown stock
2 tablespoons tomato purée
——– For Sachet: ——–
1 bay leaf
½ teaspoon dried thyme
3-4 fresh parsley stems

Directions:

In a heavy-bottomed saucepan, melt the butter over a medium heat until it becomes frothy. Add the mirepoix (onions, carrots and celery) and sauté for a few minutes until it’s lightly browned. Don’t let it burn, though. With a wooden spoon, stir the flour into the mirepoix a little bit at a time, until it is fully incorporated and forms a thick paste or roux. Lower the heat and cook the roux for another five minutes or so, until it’s light brown. Don’t let it burn! The roux will have a slightly nutty aroma at this point.

Using a wire whisk, slowly add the stock and tomato purée to the roux, whisking vigorously to make sure it’s free of lumps. Bring to a boil, lower heat, add the sachet and simmer for about 50 minutes or until the total volume has reduced by about one-third, stirring frequently to make sure the sauce doesn’t scorch at the bottom of the pan. Use a ladle to skim off any impurities that rise to the surface. Remove the sauce from the heat and retrieve the sachet. For an extra smooth consistency, carefully pour the sauce through a wire mesh strainer lined with a piece of cheesecloth. Serve hot. If not serving the sauce right away, keep it covered and warm until you’re ready to use it.

Demi-GlaceDemi-Glace Recipe

Demi-glace (pronounced “demi-GLASS”) is a rich and deeply flavorful sauce that is traditionally served with red meats. Demi-glace is made by reducing a mixture of half basic brown sauce and half brown stock. Demi-glace is also the starting point for many so-called “small sauces” that are derived from the espagnole. For more flavor, you can add a sachet d’epices while reducing the demi-glace, but this is strictly optional. This recipe will make about 1 pint of sauce.

Ingredients:

2 cups brown stock
2 cups brown sauce (espagnole)
——– For Optional Sachet: ——–
1 bay leaf
½ teaspoon dried thyme
3-4 fresh parsley stems

Directions:

Combine the brown sauce and the brown stock in a heavy-bottomed saucepan. Bring to a boil over medium-high heat, then lower heat to a simmer, add the sachet and reduce for about 45 minutes or until the total volume has reduced by half. Remove pan from heat and retrieve the sachet. Carefully pour the demi-glace through a wire mesh strainer lined with a piece of cheesecloth.

Bordelaise SauceBordelaise Sauce

Rich and flavorful, it takes just a small drizzle of this bordelaise sauce recipe to perk up a simple, grilled steak or slow-roasted beef. The tangy, savory red wine sauce is also a great accompaniment to roasted potatoes. This recipe will make about 1 ¼ cups of sauce.

Ingredients:

¾ cup dry red wine
2 shallots, finely chopped
¼ teaspoon dried thyme
1 bay leaf
2 cups beef stock
Salt, to taste
Ground black pepper, to taste
1 teaspoon cold butter or margarine

Directions:

Add the red wine, shallots, thyme, and bay leaf to a small saucepan set over medium heat. Bring the mixture to a boil and reduce it to half its original volume. Add the beef stock to the pan and bring the mixture to a boil, again. Skim and discard any foam that appears on top of the sauce. Continue cooking the bordelaise until it has thickened enough to coat a spoon. Pour the sauce through a fine-mesh sieve. Season the sauce with salt and pepper, to taste. Use the sauce immediately or, if you are holding the sauce for later, lightly rub the cold butter across the hot surface of the sauce, to prevent a skin from forming.

Madeira SauceMadeira Sauce

The Madeira Sauce is a classic sauce made by adding Madeira wine to a basic demi-glace. The Madeira sauce is an excellent accompaniment for roasts and steaks. Making this sauce is easy enough — it’s simply a matter of stirring some Madeira wine and butter into a demi-glace. It’s making the demi-glace itself that’s the time-consuming part. This recipe will make about 1 pint of sauce.

Ingredients:

1 pint demi-glace
¼ cup Madeira wine*
1 tablespoon butter or margarine

Directions:

In a heavy-bottomed saucepan, heat the demi-glace to a simmer and reduce for about 5 minutes. Stir in the Madeira wine and swirl in the butter. Serve right away.

* If you can’t find kosher Madeira wine, or prefer not to use it, you can substitute the ¼ cup called for in this recipe with either 2 tablespoons of balsamic vinegar or about an equal amount of dry red wine or stock.

Mushroom SauceMushroom Sauce

This classic mushroom sauce can be served with all kinds of roasted or grilled meat dishes, including steaks. It’s made with sautéed mushrooms, shallots and just a splash of sherry, and simmered in a basic demi-glace. This recipe will make about 2 cups of sauce.

Ingredients:

1 tablespoon butter or margarine
½ cup sliced mushrooms
2 tablespoons chopped shallots
2 tablespoons sherry**
2 cups demi-glace
Lemon juice, to taste

Directions:

In a heavy-bottomed saucepan, heat the butter over medium heat until it’s frothy. Add the mushrooms and shallots and sauté until the mushrooms are soft and the shallots are translucent, about 5 minutes. Add the demi-glace, bring to a boil then lower heat to a simmer and reduce for about 10 minutes. Stir in the sherry, season to taste with lemon juice and serve right away.

** If you can’t find kosher Sherry, or prefer not to use it, you can substitute the 2 tablespoons called for in this recipe with either 1-2 teaspoons of vanilla extract or 2 tablespoons of either orange or pineapple juice.