Favorite Herbal Dressings

The following recipes are old favorites that most everyone should enjoy. They add zest to what might be rather boring, and enhance flavors already in foods.

1. Herbal Mayonnaise

2. Lemon Dill Vinegar

3. French Vinaigrette Dressing

4. Dill Dip

5. Balsamic Vinaigrette

HERBAL MAYONNAISE

Homemade mayonnaise is easy to make and a healthier alternative to store-bought types if made with a good oil. Oils which are process with high heat are chemically changed to 'trans-fats', which are bad fats. Choose an oil that is labeled " expeller expressed". Herbal mayonnaise can make a big difference in the taste of sandwiches and tartar sauce. Add fresh chopped herbs of choice to complement the food being prepared.

Recipe:

1/2 tsp. dry mustard

1 tsp. cold water

2 egg yolks

salt to taste

pinch cayenne pepper

1/2 teaspoon minced fresh herb of choice

3 Tablespoons lemon juice

1 1/4 cups vegetable oil

Mix mustard and water in bowl; let stand ten minutes. Add egg yolks, salt, cayenne and half of the lemon juice. Start beating with a wire whisk or mixer, gradually adding the oil. Continue whisking, alternately adding the remaining oil and lemon juice. Taste for seasoning and add more salt, lemon juice or cayenne if desired.

LEMON DILL VINEGAR

This vinegar is a great alternative to butter on a number of steamed vegetables. Keep a bottle of it handy!

Recipe:

1/2 cup lemon balm

1/2 cup dill sprigs

2 cups vinegar (can use white wine vinegar, cider, or plain)

Heat vinegar to boiling point; turn off heat. Stuff large canning jar with herbs; pour hot vinegar over herbs. Seal and let stand about two weeks. Decant into decorative bottles. Use on steamed vegetables.

FRENCH VINAIGRETTE DRESSING

The fresh taste of salads still comes through when topped with this dressing.

Recipe:

2 oz. olive oil

4 oz. red wine vinegar

2 Tablespoons minced parsley

2 teaspoons Dijon Mustard

1 teaspoon minced garlic

1 teaspoon sugar

pinch of salt and pepper

Place all ingredients in bottle or jar; shake until blended. Let stand at least ten minutes until flavors blend.

DILL DIP

This dip, used for chips, raw vegetables, and crackers, is not low fat, but it is good! Eating and enjoying small amounts is probably the best advice.

Recipe:

1 cup cottage cheese

1/2 cup sour cream

1 cup mayonnaise

2 tablespoons chopped chives

1 tablespoons dill weed

2 cloves garlic, finely minced

2 tablespoons grated onion

1/2 teaspoon Worchestershire sauce

1/4 teaspoon Tabasco sauce

salt and pepper to taste

Whisk cottage cheese and sour cream until smooth. Stir in remaining ingredients and serve chilled.

BALSAMIC VINAIGRETTE

This is one of the best marinades for grilling vegetables. Marinate peppers, squash, eggplant or any other vegetable suitable for grilling 10-15 minutes; grill until tender.

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