We’re on a quest to find the perfect homemade creamy salad dressing. We’ve enjoyed almost every trial version. I’m not sure I’m done with the recipe, but this will show you where I am so far. And, you know what, I’d love to have your suggestions on how to improve this and make it more tasty!
The base of this recipe is either: chevre, yogurt cheese, kefir cheese, or sour cream (or “sour cream” made from chevre). Those all have different consistencies – the key is to add raw milk to whichever one you’re using to get it to the consistency you prefer. The recipe below reflects a thinner consistency, which is what we like because: 1) it lasts longer and 2) it is easier to pour.
The yogurt cheese or kefir cheese will make the dressing more tart, so you might want to decrease the apple cider vinegar and/or add a bit of raw honey. The chevre and sour cream make our favorite dressings, though we like the yogurt or kefir based dressings very much, too.
What I like about this recipe is that it is very versatile. And it goes with saying (though I’m going to say it) that herbs and spices differ greatly in quality and flavor. I am always very happy with the dried herbs and spices I get from Azure Standard; the brand is usually Oregon’s Wild Harvest. These herbs/spices far surpass the grocery store herbs. Other options for you would include a health food store with good turnover or Mountain Rose Herbs.
Lindsey recommended adding chives to a creamy, ranch-style dressing. I have yet to get some chives. They are on my list for my next Azure order. I placed an order yesterday but forgot to add the chives and now it is too late.
On to the recipe…
- 1 cup chevre, yogurt cheese or kefir cheese PLUS 1 cup raw milk –OR– 1-1/2 to 2 cups sour cream
- additional raw milk, for consistency (I use 1/4 to 1/2 cup)
- 1/4 cup raw apple cider vinegar
- 2 teaspoons herbed seasoning salt, herbamare, or 1 teaspoon sea salt (plus more to taste)
- 1 tablespoon organic dried dill
- 1 tablespoon organic dried parsley
- a pinch of black pepper
- additional ingredients – garlic, more herbs, etc.
Whisk all ingredients together – in food processor, blender, or with a whisk by hand. Store in an air-tight jar in the refrigerator. Makes 2 to 3 cups, depending.
Please share your favorite salad dressing recipes in the comments. I’d also love to hear your suggestions for how you’d make this dressing better.
This post is part of Pennywise Platter Thursday at The Nourishing Gourmet, Fight Back Friday! at FoodRenegade, and A Gathering of Homemade Dressings at Kitchen Stewardship. Making your own salad dressing is not only better for you (have you read any labels lately?) but you’ll save money.
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