Salad Dressing and sauces

Never buy it. Always make your own. Most store bought sauces will be made with mostly vegetable oil (corn, soy, palm) which feed the inflammation cascade. These recipes offer minimal instruction purposefully- so that you try by eye and by taste; after a time or two, you’ll design your own dressing just right.

Standard vinaigrette

hefty drizzle Olive oil

squeeze of lemon juice or quick pour of balsamic/red wine/apple cider vinegar

small taste of mustard

salt

pepper

garlic (chopped, grated or powdered)

pinch of oregano

Tahini Miso dressing

big spoon Tahini paste

small spoon miso paste

garlic

squeeze of lemon juice

pinch of tarragon if you have it

scallions

boiling water

(nice to make this one in a mason jar with a lid. First, add tahini and a few drops of boiling water straight from the kettle. Add hot water as needed to liquify tahini. Put lid on and shake jar, then add rest of ingredients)

Tzatziki

greek yogurt (full fat)

olive oil

grated cucumber

salt

pepper

mint

dill

garlic

lemon juice

throw garlic, half a lemon’s juice and hefty sprinkle of salt into pestle and mortar and mash into a paste. Add dill and mint leaves that have been pulled off of the stalk, smash them in. Add greek yogurt, grate in cucumber, grind in pepper

Honey Mustard

equal parts honey & mustard

greek yogurt/sour cream/mayo

olive oil

tiny bit garlic powder

apple cider vinegar

salt

pepper