Video: 8 Homemade Salad Dressings and Sauces

by Sarah Sauces and Dressings, VideosComments: 66
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.

Another recipe to try not covered in the video is this homemade maple kombucha salad dressing.

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

 

Sarah, The Healthy Home Economist

Picture Credit

Comments (66)

  • Eboni

    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!

    March 5th, 2014 9:19 pm Reply
  • Theresa

    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!

    July 3rd, 2013 2:15 pm Reply
  • Aliyanna

    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!

    April 28th, 2013 5:27 am Reply
  • Karen

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

    March 27th, 2013 11:14 pm Reply
  • Stephanie

    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?

    November 4th, 2012 8:58 pm Reply
  • Phil

    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..

    October 24th, 2012 10:49 pm Reply
    • Stephanie

      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!

      November 4th, 2012 9:03 pm Reply
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  • Vicky

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

    August 17th, 2012 11:15 am Reply
  • Briana

    Have you ever tried Bragg’s dressings? They are super delicious and I always assumed that they were high quality.

    August 27th, 2011 5:47 pm Reply
  • Kerry

    After it’s fermented, adding some vinegar to taste will help it keep even longer.

    August 27th, 2011 5:29 pm Reply
  • Kristin

    Is there a possible substitute for whey in the ketchup recipe?

    August 27th, 2011 2:43 pm Reply
  • Luci

    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!

    August 12th, 2011 5:44 pm Reply
  • Nida

    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.

    August 12th, 2011 8:47 am Reply
    • Sarah, The Healthy Home Economist

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

      August 12th, 2011 9:19 am Reply
  • Camille Vernarr via Facebook

    For the mayo, is it okay to be eating the eggs raw?

    August 12th, 2011 8:08 am Reply
  • Anna

    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!!!

    August 11th, 2011 12:27 pm Reply
  • Marcia Hicks Schmitt via Facebook

    I love the videos. They are quick and to the point and show how quick and easy it is to make things from scratch. And, when you are trying to convince others, it is much easier to share a video than to say “here, read this.”

    August 11th, 2011 11:20 am Reply
  • Ann

    Thanks Sarah, this was great!

    August 11th, 2011 8:45 am Reply
  • Lara

    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

    August 10th, 2011 11:14 pm Reply
    • Sarah, TheHealthyHomeEconomist

      Hi Lara, yes – warm it gently on the stovetop. Just enough to melt it fully. Don’t heat it up too hot as you don’t want to cook the egg yolk in the mayo! :)

      August 11th, 2011 7:18 am Reply
  • thehealthyhomeeconomist via Facebook

    Hi Fran, I do videos periodically just to mix things up a bit and to provide a different medium of learning for those who are more visually oriented.

    August 10th, 2011 10:07 pm Reply
  • thehealthyhomeeconomist via Facebook

    Hi Liz, not sure what to sub for the fish sauce. Maybe try just leaving it out and see how it tastes?

    August 10th, 2011 10:06 pm Reply
  • thehealthyhomeeconomist via Facebook

    Hi Jackie, there is a link to the transcript just before the video in the post.

    August 10th, 2011 10:06 pm Reply
  • Raquel

    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!!

    August 10th, 2011 9:03 pm Reply
  • Sarah

    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

    August 10th, 2011 9:01 pm Reply
    • Sarah, TheHealthyHomeEconomist

      Woot!! Those hubbies can be tough nuts to crack sometimes, can’t they?

      August 10th, 2011 9:02 pm Reply
  • Vivian

    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!

    August 10th, 2011 8:11 pm Reply
    • Sarah, TheHealthyHomeEconomist

      Oh I’m so glad it worked out for you Vivian! I don’t know what I would do if I had to go back to store mayo … homemade just spoils you completely rotten, doesn’t it?

      August 10th, 2011 9:01 pm Reply
  • Lara

    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

    August 10th, 2011 7:20 pm 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.

      August 10th, 2011 8:58 pm Reply
  • Karen

    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!

    August 10th, 2011 7:13 pm Reply
  • Helen

    Sorry meant to say my post was concerning mayo, not other sauces.
    helen

    August 10th, 2011 5:49 pm Reply
  • Helen

    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

    August 10th, 2011 5:48 pm Reply
    • Sarah, TheHealthyHomeEconomist

      If an oil is deodorized it is because it has become rancid. I would not recommend purchase an oil that required any sort of deodorizing to hide the off smell. Can you get sesame oil?

      August 10th, 2011 6:42 pm Reply
  • Fran Kozicki via Facebook

    just curious, why videos and not ht e written article?

    August 10th, 2011 5:21 pm Reply
  • tina

    Sarah – you look fabulous!

    August 10th, 2011 4:55 pm Reply
    • Sarah, TheHealthyHomeEconomist

      I have a pretty excellent cameraman who knows the right angles and how to light me correctly!!! But, hey I’ll take the compliment ! :)

      August 10th, 2011 5:38 pm Reply
  • Liz Humble via Facebook

    I am also allergic to fish sauce – anchovies, is there a substitute? Great recipes thank you for sharing!

    August 10th, 2011 4:38 pm Reply
  • Nikki Hughes (@ProjectFam) (@ProjectFam)

    I use this site as a resource. These dressings are all in my fridge and I love new ways to combine them to make… http://fb.me/HlmR1G2Y

    August 10th, 2011 4:31 pm Reply
    • Kaycie

      In the complicated world we live in, it’s good to find simple slotiouns.

      January 24th, 2012 2:46 pm Reply
    • wsvweyplf

      1vVGXC ykoyumurufug

      January 25th, 2012 4:32 am Reply
  • Nikki @ Project: Family Cookbook

    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?

    August 10th, 2011 4:29 pm Reply
    • Sarah, TheHealthyHomeEconomist

      Better to heat the one you made yourself and lose the enzymes than buy the junky store stuff as you said. I’m very disappointed even with the organic bottled offerings.

      August 10th, 2011 5:37 pm Reply
  • Danielle

    great video! thank you for including bbq sauce, one of my husband’s favs! Do you happen to know a recipe for French or Catalina dressing?

    August 10th, 2011 4:22 pm Reply
  • Deb Halstead Hall via Facebook

    thank you!!

    August 10th, 2011 4:12 pm Reply
  • Jackie Vickery via Facebook

    Would love a transcript! What can be substituted for fish sauce. Allergic to fish!

    August 10th, 2011 3:53 pm Reply
  • Efje Schmidt via Facebook

    Thank you so much!!

    August 10th, 2011 3:50 pm Reply
  • Marcia Hicks Schmitt via Facebook

    Thank you for doing this. I especially liked going back to see how to make whey and cream cheese as I’ve recently found a source for raw milk.

    August 10th, 2011 3:49 pm Reply
  • Emily Manis Yates via Facebook

    Thank you for being such a wonderful resource! I love your blog and especially your videos! :)

    August 10th, 2011 3:43 pm Reply
  • D.

    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?

    August 10th, 2011 1:36 pm Reply
    • Marisa

      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

      August 11th, 2011 3:48 pm Reply
  • kelly

    Great job!

    August 10th, 2011 11:56 am Reply
    • Sarah, TheHealthyHomeEconomist

      Thanks so much Kelly! :) There is a lot of work that goes into planning and filming these videos … and the goal is to make it look like the whole thing was a piece of cake which is kind of ironic!

      August 10th, 2011 12:12 pm Reply
  • Amy Love@Real Food Whole Health

    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 :)

    August 10th, 2011 11:44 am Reply
  • Amy Love@Real Food Whole Health

    This is great! I love how the recipes build on each other- thanks, Sarah!! And excellent quality video, by the way, really nice!! :) My mayo never turns out that thick…what oil did you use?

    August 10th, 2011 11:37 am Reply
    • Sarah, TheHealthyHomeEconomist

      I used half sesame and half coconut oil – my current favorite blend.

      August 10th, 2011 12:11 pm Reply
  • Mike Lieberman (@CanarsieBK) (@CanarsieBK)

    Homemade Salad Dressings and Sauces http://bit.ly/mTsMOr via @HealthyHomeEcon

    August 10th, 2011 11:22 am Reply
  • Mike Lieberman

    My favorite base salad dressing it olive oil, lemon, nama shoyu and raw honey. Can spice it up from there. Simple and good.

    August 10th, 2011 11:22 am Reply
    • Sarah, TheHealthyHomeEconomist

      Oh, sounds delicious! Are you able to share the proportions of each with us?

      August 10th, 2011 11:25 am Reply
  • Heather

    Great tips. I’ve been making my own dressings and sauces for years now and the store bought stuff doesn’t even compare when it comes to taste.

    August 10th, 2011 11:13 am Reply
  • Ocoee Miller

    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

    August 10th, 2011 10:32 am Reply
    • Sarah, TheHealthyHomeEconomist

      Click on the link to the transcript of the video and the recipes are printed there.

      August 10th, 2011 10:46 am Reply
  • Faisal Almadanny (@FaisalAlmadanny)

    Yumm (ˆڡˆ) RT @HealthyHomeEcon: Video: 8 Homemade Salad Dressings and Sauces – The Healthy Home Economist http://t.co/U6zHbds

    August 10th, 2011 10:30 am Reply
  • Laurie

    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.

    August 10th, 2011 9:10 am Reply

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