I'm a fan of oil & vinegar I mix here using quality EVOO and balsamic vinegar.

Bottle stuff preferences are Ken's Steak House Creamy Caesar and Wishbone Chunky Blue Cheese.

DIY buttermilk dressing is said to be much like Ranch. That said I've never made either.

What do you folks favor for homemade?

I go simple: (CA Olive Ranch Arbequina) EVOO, red wine vinegar, balsamic vinegar, salt, pepper and good orange marmalade (toast quality; specifically I use Scandinavian Delights). For variety, I'll use one of the other jams.

Mince one shallot and mix together with 1 Tbs each of dijon mustard and red wine vinegar. Slowly drizzle in 5 Tbs of quality EVOO while whisking. Thin out to the consistency you like with a little water and season with salt and pepper.

You'll never buy store bought dressing again.

I have a recipe for homemade ranch as well that is really good if you want that.

Ceasar Salad Dressing is my favorite.
Dijon Mustard + Mayo + Garlic + Olive Oil + Vinegar + Lemon Juice + S/P and a few capers and Parmesan

3/4 cup good EVOO
1/4 cup vinegar of choice
1 T Dijon mustard
1 T honey
1 sm shallot, chopped
S&P to taste

Put all in a jar and zap it with a stick blender for a minute or two.

A steak salad with Chimichurri is pretty damned good

I prefer it made more cilantro than parsley


Totally stolen

1

shallot, finely chopped
1

Fresno chile or red jalapeño, finely chopped
3–4

garlic cloves, thinly sliced or finely chopped
½

cup red wine vinegar
1

tsp. kosher salt, plus more
½

cup finely chopped cilantro
¼

cup finely chopped flat-leaf parsley
2

Tbsp. finely chopped oregano
¾

cup extra-virgin olive oil
Preparation
Step 1
Combine shallot, chile, garlic, vinegar, and 1 tsp. salt in a medium bowl. Let sit 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Transfer ½ cup chimichurri to a small bowl; season with salt and reserve as sauce. Place meat in a glass, stainless-steel, or ceramic dish. Toss with remaining chimichurri. Cover and chill at least 3 hours or up to overnight.

Step 2
Remove meat from marinade, pat dry, and grill.

Step 3
Spoon reserved chimichurri over grilled meat.

quote:

Originally posted by smschulz:

Ceasar Salad Dressing is my favorite.
Dijon Mustard + Mayo + Garlic + Olive Oil + Vinegar + Lemon Juice + S/P and a few capers and Parmesan

You forgot the anchovies.

Green Goddess

1 egg yolk
1 tablespoon dijon mustard
1 tablespoon juice from 1 lemon
1/4 cup water
2 whole anchovy filets
2 medium cloves minced garlic (about 2 teaspoons)
2 cups neutral oil such as vegetable or canola
1/2 cup picked fresh tarragon leaves
1/4 cup picked fresh chervil leaves (if not available, add an addition 2 tabelspoons tarragon)
2 teaspoons worcestershire sauce
1 teaspoon hot sauce, such as Franks
1 1/2 cups strained Greek-style yogurt or sour cream
1/4 cup finely sliced chives
Kosher salt and freshly ground black pepper

Combine egg yolk, mustard, lemon juice, 2 teaspoons water, anchovy filets, and garlic in the bowl of a food processor. With processor running, slowly drizzle in oil until a smooth, tight emulsion forms.

When all oil has been incporporated, add tarragon, chervil, worcestershire, hot sauce, and water. Process until herbs are finely chopped.

Add yogurt (or sour cream or creme fresh), and chives. Whisk to combine. Season to taste with salt and pepper, adding more worcestershire, hot sauce, or lemon juice as desired. Dressing should be highly seasoned.

Salt. (I'm a primative.)

flashguy

I prefer your first go-to. It's all I do regularly for my lunches I take to work. If it's dinner salad, I expect my wife or daughter to mix up something amazing. Haven't had a bottle of premade salad dressing in my fridge for over 10 years. We make it all from scratch.