Salad dressing is one of those things that I rarely if ever buy pre-made. The flavor just is not there for me, and it’s so easy to make them at home.
You’ll notice that there are 2 types of oil being used. I use half olive oil and half safflower oil (high oleic because there are some health benefits). The reason I do this is because I like the flavor of olive oil, but dislike the coating mouthfeel that cold olive oil gets. Mixing half and half you get a good balance.
Paprika, pepper, salt, and mustard powder.
I purchased a second pusher for my food processor, and had my husband “modify” it with his drill (i.e. he drilled a hole in it) for automatic drizzling the oil into the food processor slowly. It works like a charm.
Add all of the ingredients except the oil to a food processor. I use the Breville Sous chef and it is amazing.
Make sure it is well-pureed.
And drizzle in the oil slowly while the food processor is running. This causes the salad dressing to emulsify.
I like to store them in Ball jars. This funnel is very useful.
This is so tangy and sweet, pairs perfectly with Blue Cheese dressing for your supper club style wedge salad!
If you like this recipe you will also like:
- Doe’s House Salad
- Honey Mustard Salad Dressing
- Smoked Paprika Salad Dressing
- Goat Cheese and Beet Salad With Candied Pecans
- Spinach and Strawberry Salad With Poppy Seed Dressing
- 2/3 cup ketchup
- 1/2 cup white sugar
- 1/2 cup white vinegar
- 1 cup vegetable oil
- 1/4 cup lemon juice
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon mustard powder
- 1 small onion
- Add all ingredients except oil into food processor and process until the mixture is smooth. Drizzle in oil slowly to emulsify the mixture.