Want to take a very decisive step toward health?
Ditch those MSG, GMO-sweetened, rancid seed oil, additive-loaded 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!Â
Healthy Dressing & Condiments Video How-to
I demonstrate 8 recipes in the video below.
You will quickly see how fast and easy it is to make these sauces even when a time crunch is part of your normal daily routine.
Here is the list of what is covered:
- Basic salad dressing (:18)
- Healthy mayonnaise (3:31)
- Homemade ketchup (5:05)
- Teriyaki sauce (6:28)
- Barbecue sauce (6:59)
- Sweet and sour sauce (7:18)
- Cocktail sauce (7:33)
- Thousand Island dressing (7:50)
Other recipes to try not covered in the video include a homemade maple kombucha salad dressing, raspberry vinaigrette and homemade honey mustard.
For a complete transcript of this video, please click over to the Weston A. Price Foundation.
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!
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!
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!
How long will these keep in the fridge? I know not as long as store bought because it does not have added preservatives. Thanks.
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?
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..
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!
Oh wow! Thank you for sharing this. Im really looking for healthier alternatives for the house. Im excited to make these for my family.
Have you ever tried Bragg’s dressings? They are super delicious and I always assumed that they were high quality.