Salad Dressings

Hey, everybody. Jimmy Kennedy here with go out{side}. I’m at the house today and we got some weather moving in. So kind of kind of pushing it a little bit. But I wanted to show you how easy this is to do outside. And it’s Captain Fredia and one of our cats, Olive. And anyway, I have probably made there’s no telling.
I can’t imagine how many gallons of each of these I have made over the course of the last 25 years or so. And when I had the restaurant, we had buttermilk dill and maple vinaigrette that were the only two salad dressings on the menu for all those years. And we might have had an occasional special dressing, but I don’t remember it.
And these are the two I use catering all the time. Also, I made a bunch this morning and you know, it’s been a long time and people love these. They love both of them. I do, too. They’re super easy to make. And we’ll start with the maple vinaigrette and you’re supposed to emulsify this, but if it doesn’t emulsify correctly, you can always just shake it up and I’ll put these in plastic containers and take with me when I’m camping or, you know, I put them in a little glass jars with I’ll show you later.
Four for catering. Start with equal parts of apple cider vinegar. So that’s just like quarter cup there. And then we’re going to do a quarter cup of maple syrup. We’re just going to eyeball oops. My friend Jim Bremblecome and his family makes this syrup. If you haven’t seen the process, you should try to try to get up here to Vermont and check it out.
Is it’s something else. It’s a lot of work. So have equal parts of apple cider vinegar and maple syrup. Then we have oil and this is two parts to each one of those. So if it’s half a cup of each of these it’s a cup of oil. So basically 2 to 1. And the best thing to do is to stir this while it’s being poured in or do it in a blender and pour the oil in very slowly.
But I don’t have that many hands today. So we’re just going to show you and like I said, if it doesn’t, emulsify is fine. It just doesn’t look as pretty. But it is still it tastes just as good if you shake it up. So half a cup of oil, quarter cup of apple cider vinegar, quarter cup of maple syrup and a little salt and pepper.
And you can add Dijon mustard this if you want. It’s really good. And also helps with emulsify a little bit too. Just keep stirring this. That’s all it is to it. It’s just a few ingredients, but it’s a great combination and it’s great on salad. I like to use both of these on salad. I really do like to mix it, put this on first and then the buttermilk dill.
That’s all it is to it right there. Look how thicky and creamy that is. You’ll see it on a salad really, really good. We’ve got a cold front coming in in Vermont. Welcome. It’s been pretty warm, but I think the problem is, that means, it’s going to get really cold soon. All right, this is buttermilk dill. Just like a ranch or very similar, but it’s homemade.
And I have made this, as I said, so many times, I kind of just eyeball it. The basic recipe would be a third cup of mayo to about a quarter cup of buttermilk, but you can keep kinda adding around and can get it to where you like it. Would just start with a little bit right here, a little bit of buttermilk and I just mix this until it looks like a good ranch dressing.
So don’t worry so much about the measurements. This is also really good with for kids too. You like carrot sticks, celery, anything like that? That’s pretty good right there. That’s pretty creamy. And I used to use chopped onion and chopped garlic fresh in this recipe, but I was making so much, it just got to be more of a bother and it was harder to manage, especially when you’re serving it in a bottle if it stops up or something like that.
So now I’m using granulated garlic and onion powder, salt and pepper. It’s pretty generous with it in this recipe. And then we have dried dill you can use fresh to dry dill is really good though. This is a great dressing is so good. Much better than your store bought. Sorry, but it really is. It’s got lots of dill in there, granulated garlic, onion powder, salt and pepper.
So again, this is just a few recipe, a few ingredients mayonnaise, buttermilk, little bit of spice and dried dill. And that’s all there is to it. And serve this with salad, serve it as a sauce on just about anything really most especially good with cut vegetables. That’s all right. I’ll make a salad and show you guys what it looks like.
The salad. This is going to be lunch. And as you can see, this did not emulsify at all. This is something I made this morning. Just give it a shake. Shake it up real good. It’ll be fine. You’re serving this at an event you probably want to emulsify it a little bit better where it would just never separate. But if it’s just for family, it’s all good.
You can even use your finger. I like to go a little maple vinaigrette. This is also a really good marinade, especially for a grilled vegetables or grilled chicken. Super good. And this is the buttermilk dill, I like to just put that right on top of the maple vinaigrette and boom, looks great. It’s really good. It’s super tasty.
I love this stuff. That’s all it is to it buttermilk dill like a ranch, maple vinaigrette also great as a marinade. Two good recipes. Take them with you camping, make them at home, keep in the fridge. If you go camping, you might want to put these in plastic of course. That’s about it. Thank y’all. See you next time.