Time 15m Number Of Ingredients 13 Steps:
Add all ingredients to a large mason jar and shake very well until combined. Store in the fridge for a few hours before serving, or serve immediately over your favourite garden salad. Shake well before serving. If the dressing is too thick, simply add water one teaspoon at a time to thin it out to the desired consistency.
Time 5m Yield 6 serving(s) Number Of Ingredients 10 Steps:
In jar with tight fitting lid; combine all ingredients. Shake well.
Time 10m Yield 24 Number Of Ingredients 6 Steps:
In a 1 quart container combine the corn oil, garlic and sugar. Shake well. Add vinegar and shake well again. Fill the container the rest of the way with Italian dressing, leaving just enough room to add one egg. Add the egg, and blend with a blender or hand-held blender for about 2 minutes.
Time 10m Yield 12 Number Of Ingredients 8 Steps:
In a blender or food processor, combine mayonnaise, onion, vinegar, and sugar. Season with Italian seasoning, garlic powder, salt, and pepper. Blend until smooth.
Time 10m Yield about 3/4 cup dresssing Number Of Ingredients 11 Steps:
Whisk the mayonnaise, sour cream, vinegar, olive oil, garlic, oregano, sugar, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Stir in the parsley, parmesan and pecorino. Season with more salt and pepper. (The dressing will keep, refrigerated, up to 1 week.)
Number Of Ingredients 14 Steps:
Combine mayonnaise, sour cream and buttermilk in large bowl and mix with wire whip. Add remaining ingredients and refrigerate a few hours before serving. Serve over your favorite green salad, or use as a dip for vegetables. Variation: To use as a dip for chips add additional dillweed.
Time 15m Yield 1-1/2 cups. Number Of Ingredients 11 Steps:
Place the first 10 ingredients in a blender. Cover and process until pureed. While processing, gradually add oil in a steady stream. Refrigerate leftovers.
Time 5m Yield 3 cups Number Of Ingredients 9 Steps:
Mix all in bowl, stir well. Store in fridge in airtight container for several weeks.
