Time 10m Yield 16 Number Of Ingredients 7 Steps:
Combine sugar, oil, ketchup, vinegar, onion, and Worcestershire sauce in a blender; puree until dressing is smooth. Transfer dressing to a resealable container. Pierce garlic clove with a tooth pick; drop garlic into the dressing. Cover and refrigerate until ready to serve.
Time 10m Yield 26 Number Of Ingredients 8 Steps:
Place oil, ketchup, sugar, vinegar, onion, lemon juice, paprika, and salt into a blender; cover and puree until smooth. Store in refrigerator.
Yield Makes 3/4 cup Number Of Ingredients 7 Steps:
In a small bowl, whisk together vinegar, ketchup, sugar, paprika, and Worcestershire; season with salt. Whisking constantly, add oil in a steady stream until incorporated.
Time 10m Yield 1-2/3 cups. Number Of Ingredients 8 Steps:
In a blender or food processor, combine the first seven ingredients; cover and process until blended. While processing, gradually add the oil in a steady stream. Process until thickened. Store in the refrigerator.
Number Of Ingredients 11 Steps:
Blend together all ingredients except the oils. Using a whisk or food processor, combine the oils and add them in a very fine stream, continuing to whisk until the mixture is well combined. Chill and shake thoroughly before serving.
Time 10m Number Of Ingredients 5 Steps:
Combine all ingredients in a jar with a tightly-fitting lid. Shake well to mix just before serving. Keep refrigerated.
Time 10m Yield 3-1/2 cups. Number Of Ingredients 8 Steps:
In a jar with a tight-fitting lid, combine the vinegar, sugar and onion; set aside. Combine salt, mustard, paprika and 2 tablespoons chili sauce to form a paste. Add remaining chili sauce and mix well. , Pour into vinegar mixture; add oil and shake well. Store in the refrigerator.
Time 5m Yield 3/4 cup Number Of Ingredients 8 Steps:
Combine all ingredients in food processor or blender. Cover and blend until the onion is pureed and mixture is thick and smooth. Cover and store in the refrigerator for up to 5 days, stirring before serving if necessary. Makes about 3/4 cup dressing. My Note: I was pretty much out of ACV (as I am finding so many uses for it lately!) so I used some white wine vinegar instead and it’s great although I would prefer to have used organic ACV for the health benefits. At times I used 1/2 canola oil and 1/2 olive oil, cut the worcestershire sauce to 1/2 tablespoon, and used 1/2 tablespoon onion powder instead of the fresh onion. I also used distilled white vinager.
Time 10m Yield 16 Number Of Ingredients 9 Steps:
In a one quart jar, combine sugar, ketchup, oil, garlic, vinegar, hot sauce, celery seed, liquid smoke and chives. Cover and shake well. Refrigerate until serving.
Time 10m Yield 8 Number Of Ingredients 8 Steps:
Combine tahini, olive oil, water, lemon juice, lemon zest, garlic, pink salt, and pepper in a 2-cup measuring cup. Stir briskly with a whisk until all ingredients are well blended. If a thinner dressing is desired, add water, 1 teaspoon at a time, stirring after each addition, until the desired consistency is achieved.
Time 10m Yield 3 cups. Number Of Ingredients 8 Steps:
Place all ingredients in a jar with a tight-fitting lid; shake well. Refrigerate until serving. Shake dressing again just before serving.
Time 5m Yield 3 1/2 cups (approx) Number Of Ingredients 10 Steps:
In a large food processor blend all ingredients together until smooth (starting with 1/2 teaspoon garlic salt and 1/2 cup sugar and add in more to taste after mixing. Do not attempt to make this in a small 4-cup blender or you will have the dressing all over your counter! Mix in the mayonnaise (if using) for a creamy-style French dressing. Place in the fridge for a couple of hours before serving.
Time 5m Yield 8 Number Of Ingredients 10 Steps:
In a jar with a lid, add oil, Worcestershire, garlic, salt, paprika, mustard, pepper, thyme, tarragon and vinegar. Cover and shake well. Refrigerate for 1 hour before serving.
Time 10m Yield 24 servings. Number Of Ingredients 7 Steps:
Combine all ingredients in a blender container. Cover and blend at medium-high until well mixed. Chill before serving. Store in a covered container in the refrigerator.
Time 4m Yield 2 1/2 cups Number Of Ingredients 11 Steps:
In a blender, place the mayonnaise, ketchup, vinegar, sugar, onion, salt and pepper; cover and process until smooth. While processing, gradually add oil in a steady stream. Let chill in fridge for about an hour before serving to let onion flavor mellow. Serve over salad. Refrigerate leftover dressing.
Time 5m Yield 24 Number Of Ingredients 6 Steps:
In tightly covered container, shake all ingredients. Shake before serving. Store tightly covered in refrigerator.
Time 5m Yield Serves 2-3 Number Of Ingredients 4 Steps:
Whisk the Dijon mustard, white wine vinegar, extra virgin olive oil, a pinch of sugar, and salt and pepper together in a small bowl, or shake together in a jam jar.
Yield Makes 3/4 cup Number Of Ingredients 12 Steps:
Whisk tomato paste, sugar, onion, mustard, paprikas, salt, and celery seed in a medium bowl; season with pepper. Whisk in vinegar and lemon juice. Add oil in a slow, steady stream, whisking until emulsified. Alternatively, puree all ingredients except the oil in a blender. With machine running, add oil in a slow, steady stream; blend until emulsified. Use dressing immediately.
Time 10m Yield about 1-1/2 cups. Number Of Ingredients 11 Steps:
In a blender or food processor, process all ingredients until smooth and thickened. Cover and refrigerate for at least 1 hour. Shake well before serving.
Time 10m Yield 2 1/2 cups, 20 serving(s) Number Of Ingredients 8 Steps:
Put all ingredients in blender or food processor; blend until well mixed.
