Video: 8 Homemade Salad Dressings and Sauces

by Sarah TheHealthyHomeEconomist August 10, 2011
Galena Canning Co. Endless Hot Sauce Aisle

What Bottled Sauces are in Your Fridge?

Want to take a very decisive step toward health?

Ditch those MSG, rancid vegetable oil, additive filled dressings and sauces from the store and start making your own!

No bottled sauces or dressings compare to the flavor and quality of homemade salad dressings and sauces – even the organic brands. Not only will you be doing your health a huge favor by taking this step, but you will be saving quite a bit of money too!

I demonstrate 8 recipes in this video and you will see how fast and easy it is to make these sauces even when a time crunch is part of  your normal daily routine.

For a complete transcript of this video, please click over to the Weston A. Price Foundation:

 

Sarah, TheHealthyHomeEconomist.com

Picture Credit

 

Comments (67)

  1. Thanks for this. My son is really sensitive to dairy and cane sugar. This makes buying organic condiments hard to find because they usually contain sucanat. I will be returning to this video to make all our favorities (ranch dressing). This came at just the right time.

    Reply
  2. I really wish I could print a text version of the recipes. My computer won’t let me see videos so I miss out when that is the only way the information is conveyed. Ocoee

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  3. Found your mayo post….I have been using half olive and half coconut, which is very tasty and great for salad dressings, etc. Since we are grainfree I don’t often spread it on anything, just use it in chicken/tuna/salmon salad, as a base for dressings and in dips. I’m going to experiment with adding just a touch of another oil to see if that changes the consistency- thanks for your fantastic posts :)

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  4. I don’t have a food processor, much less one which “pulses” (for the mayo)! Also, I can’t stand the taste of olive oil (nor sesame) – so I use avocado oil or grape seed oil for my salad dressings and homemade mayo. Any suggestions on how to make mayo without a food processor? Mine always flops so I’m looking for someone who really knows how to make the stuff. My blender (Cuisinart) has a round rubber top thingy which is removable so I can drizzle the oil that way, but every time I try to make mayo in it, I end up with slop – it never really thickens. My DH doesn’t like real mayo, he likes that crappy Miracle Whip. Any recipes floating around which would taste like that junk?

    Reply
    • You could also use a stick/hand blender if you have one, they are pretty inexpensive compared to food processors. Make sure to drizzle the oil very slowly to make it emulsify right, so it gets thick and stays that way. Maybe you could also throw in another egg yolk for good measure. Miracle Whip is slightly sweet so I guess adding sugar would do it–otherwise Google is always the answer when looking for a recipe ;D

      Reply
  5. What a great video! I keep all of these sauces in my fridge AT ALL TIMES and love the idea of combining for sweet and sour and barbeque! If I am making a roast with bbq sauce, would you recommend using homemade (and killing the enzymes) or buying organic? I usually feel like it is a waste to heat up anything (milk, cheese, cream, all condiments and dressings) as I put whey and ferment most everything but I suppose losing some of the enzymes is still better than starting out with a junky loaded product to begin with?

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  6. Sarah,
    Is there any thing wrong with organic deodorised sunflower oil? The method of deodorisation is an injection of steam over a few hours, not by additives. I use all cold pressed oils otherwise and love my organic kalamata olive oil straight from Crete, via a greek organic wine grower here in France but olive I find too strong and my coconut is raw and solid. Any advice?
    Thanks for the video,
    Helen

    Reply
  7. To D.,
    When I make mayo, I just dump all the ingredients into a pint sized jar, put an immersion (stick) blender in all the way to the bottom, turn on, and slowly raise it up. Then you can go up and down with it until it’s the consistency you want. Works every time!

    Reply
  8. great video I just love getting your emails. I was wondering what you use your sweet and sour sauce on. Also when you say 1/4 cup horseradish do you mean straight grated horseradish root or the mixed up horseradish paste.

    By the way you look so great. Thank you again

    Reply
    • Sarah, TheHealthyHomeEconomist

      Hi Lara, we primarily use the sweet and sour on homemade chicken nuggets. DELISH!!
      It is great for dipping for pretty much anything though.

      I use the freshly ground horseradish that has vinegar and salt in it as well. I find it in the refrigerated section of my healthfood store.

      Reply
  9. Thanks for these recipes. I watched the video and was inspired to try mayo again, I have made it in the past but do not like the strong flavor of the olive oil. I saw that you said your new fav is coconut and sesame oil mayo, and I have been meaning to try coconut oil mayo myself, so after seeing this got up and went straight to the kitchen. OMGoodness the coconut oil mayo is to die for!! I always thought that it would be weird tasting, but it isn’t at all. I didn’t add sesame oil, wanted to try it straight up 1st, but I am a happy girl now!

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  10. Winged a honey dijon mustard dressing with homemade mayo as a base and my husband liked it!!! This is a huge step forward…thank you for the inspiration

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  11. I love the video! I was wondering if you could tell me how to treat hemorrhoids? I know this is off topic but I need some help!!

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  12. Hi again Sarah-thank you for the answers I meant to ask one more thing. When you make the mayo with coconut oil do you melt it first if it is winter and is solid?

    Thanks again

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  13. What brand fish sauce do you use? All the ones in the asian market I’ve been to have sugar in them… Love the your blog!!!

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  14. Hey there.

    I’ve had a read of your blog. Just thought I’d let you know something, Sara.

    I love you! You’re a life saver! My hero! Hahaha <3

    THANK YOU SO MUCH FOR THIS BLOG!
    Peace.

    Reply
    • Sarah, The Healthy Home Economist
      Sarah, The Healthy Home Economist August 12, 2011 at 9:19 am

      Thank you Nida! I am SO GLAD. It really truly does mean so much to get this type of feedback! :)

      Reply
  15. A friend of mine shared this site with me and I am so happy she did! I love traditional cooking, my Nourishing Traditions cookbook and am trying to heal my digestive system w/this kind of food, so you are a fabulous resource :o)! I tried 2 of your recipes this morning: the almond pancakes and was trying to make egg-salad w/homemade mayo. Unfortunately, I think I overblended? on the mayo (was trying to make a larger batch) and it all separated :o(. Do you know if there is a way to salvage it and restore the creamy consistency? I’d hate to waste all that expensive oil. Thanks for the advice!

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  16. Oh wow! Thank you for sharing this. Im really looking for healthier alternatives for the house. Im excited to make these for my family.

    Reply
  17. Pingback: Homemade Mayonnaise « Green Boot Living

  18. Pingback: Agriculture Society » Homemade Mayo and Tartar Sauce Recipes

  19. HELP! I have a blender and have tried 2x to do the mayo (I luv mayo). I’ve used the dough attachment and the whip attachment..both at the lowest setting. Both times it stays liquid and is simply a mix of egg, oil, lemon juice, and dijon. I’ve added the oil in a very thin stream, like the video..no dice. It’s so frustrating reading all the wonderful emails of people having no problem at all.

    How in the world do you get it to become thick like regular mayo and like the video recipe? I love mayo so much I will go buy a food processor with pulse control if necessary. But what if I do and it still is the consistency of oil? I’m lost..

    Reply
    • I think you just need a food processor, I don’t pulse mine though, I just leave it on and stream the oil in. As long as your ingredients are at room temperature and you stream the oil it should come out nice and thick!

      Reply
  20. Hi Sarah,

    I have heard before, and experienced, that extra virgin olive oil has too pungent of a flavor for mayo and overpowers the end result. I had no success with extra virgin. So I currently make it with plain olive oil because it is lighter and nearly flavorless and won’t affect the taste. Have you ever had a problem with this?

    Reply
  21. How long will these keep in the fridge? I know not as long as store bought because it does not have added preservatives. Thanks.

    Reply
  22. My family absolutely hates fish sauce…is there any sub for it? We tried it in ketchup and
    no one would eat it!!! Any suggestions…..PLEASE!

    Reply
  23. Pingback: GreenBootLiving – Homemade Mayonnaise

  24. How long will the homemade mayonnaise last if you do not add the whey?
    Also, I read somewhere else that you should leave the mayonnaise on the counter for several hours after first making it so that it can properly ferment.
    Is this appropriate when the whey has been left out or just when you have made the mayo with the whey?
    I have a dairy allergy and wanted to leave out the whey.
    Thank you!

    Reply
  25. Your oil recommendations are fantastic. A few years ago I went in search of a home version of mayonnaise because the larger companies had just ruined their product. There was no longer anything on the market that came even close to being delicious let alone healthy.

    I found a fantastic recipe and have used it exclusively. However, the choice of good and healthy oils were few and when I changed my lifestyle even more, I had to go looking for taste AND healthy. Your recipe was the first one I found and also the answer to my worries. I’d tried olive oil (a really expensive organic brand) and then grapeseed. Just didn’t care for the flavor of either.

    Today I used the expeller pressed coconut oil with the expeller pressed sesame oil, both organic and used freshly laid brown eggs. When I tasted it I almost made mayo my dinner!

    Reply

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