Creamy Dressings for Salads and Greens

GROCERY SHELVES ARE FULL OF PREPARED DRESSINGS. Bottled dressings are convenient but full of stuff we shouldn't eat. Eidem's Recipe Rule #17: If you can't pronounce it, you probably shouldn't eat it.

An obvious benefit of homemade dressings is freshness. Another is lower fat and fewer calories without sacrificing flavor. The downside? A few minutes spent whipping up the dressing. But once having done it, it's not easy returning to off-the-shelf versions.

You'll need a small glass bowl, a set of measuring spoons, and a fork or small whisk for most of these. A blender or food processor is helpful but neither is absolutely necessary (unless the recipe includes onions that should be pulverized).

• Mayonnaise. The taste of mayonnaise varies from brand to brand. Because mayonnaise is usually a minor ingredient in dressings, the particular brand may not be too important. For what it's worth, my favorites are Cains All Natural Mayonnaise and Hellmann's Real Mayonnaise. Whichever you choose, select a mayonnaise with ingredients limited to soybean oil (the usual oil in commercial mayo), vinegar, egg yolks, perhaps some corn syrup, salt, some spices and water. Skip the chemical-laden "light" varieties.
• Oils. Where I list canola oil, you can easily substitute other bland oils (I especially like safflower and sunflower oils). Use corn or soybean oils if you prefer them.
• Olive Oil. Like mayonnaise, olive oil may be a minor ingredient in a dressing. For everyday use, choose a readily available brand such as Colavita or Berio. For bland olive oil, skip extra-virgin and select "pure" olive oil instead. See more olive oil tips.
• Garlic. Minced raw garlic is OK, but some prefer the less intense sweetness of roasted garlic. It's easy: Put unpeeled garlic cloves in an ungreased frying pan and cook for a few minutes over medium heat. Remove, peel, and mash the softened garlic. Another way to give just a hint of garlic: Cut a peeled garlic clove in half, then rub the inside of the mixing bowl with the garlic. Discard the garlic clove. This also works nicely for individual salad serving dishes.
• Fresh herbs. Good fresh herb choices are flat-leaf parsley, mint, chives, basil, tarragon and chervil. With creamy dressings, do this: Just before serving, add finely chopped herbs to salad and toss. Apply dressings to individual servings.

Oil and vinegar separate after a few minutes; give a quick whisking just before serving. Creamy dressings, when they contain dairy products, should be refrigerated. If the dressing also contains olive oil, bring the dressing to room temperature before serving, then whisk (olive oil hardens when refrigerated—which is why olive oil normally shouldn't be stored in a refrigerator).