(Editor’s Note: Elaine is on hiatus for a few weeks so we are including recipes by Elaine which can be found in her cookbook, “In the Kitchen With Elaine)
As we begin to get into the holidays in South Georgia, usually we have lots of parties or dinners to attend, some of which we want to provide with womething from our own kitchens. Here are a couple of special touches for salads, both the lettuce type and fruit salads too!
You might want to consider making extra of these dressings for gift giving. Christmas will be upon us before we know it and a jar or bottle of homemade dressing is always a welcome gift for a housewarming, a bridal shower and a Christmas gift!
1 scant teaspoon salt
1/2 teaspoon dry mustard
1 tablespoon lemon juice,
1 tablespoon white wine vinegar
1 cup vegetable oil.
Blend egg in blender and blend on low speed. Add salt, mustard, lemon juice and vinegar, blending on low speed. Add 1/4 cup oil and continue blending, add rest of the oil. Pour in a steady stream while mixing.
You can double the recipe but store in a covered jar and refrigerate.
3 tablespoons honey
1 tablespoon of Dijon mustart
1 teaspoon Cavender’s Seasoning
1/4 cup red wine vinegar
1 cup olive oil
Juice of 1/2 lemon
Whisk ingredients together and pour over salad right before serving.
Honey Mustard Dressing
(add all ingredients in order and whisk together after adding each one.)
1/2 cup vegetable oil
1/2 Gulden’s Spicy Brown Mustard
1 cup mayonnaise
1/4 cup apple cider vinegar (MUST BE APPLE CIDER)
1/2 teaspoon cayenne pepper
Refrigerate at least 1 hour before using.
Elaine Barrett, along with husband, Rick, owns and operates The Flower Gazebo on Washington St., in downtown Albany and is part of a family of excellent southern cooks. She recently she has written and published a cookbook, “In the Kitchen with Elaine”.