Salad dressings and sauces have a long and colorful history, dating back to ancient times.

The Chinese have been using soy sauce for 5,000 years; the Babylonians used oil and vinegar for dressing greens nearly 2,000 years ago; and the ever-popular Worcestershire was derived from a sauce used since the days of the Caesar. Indeed, early Romans preferred their grass and herb salads dressed with salt. Egyptians favored a salad dressed with oil, vinegar and Oriental spices. Mayonnaise is said to have made its debut at a French Nobleman’s table over 200 years ago.

This is one of my favorite dressings:

Creamy DressingsBasic Cream Dressing (Mayo)
© Nadhirrah 2007

Mayonnaise is one of the basic mother sauces of classic French cooking; numerous other sauces can be created from it by adding additional seasonings

Use this recipe any for a base in any creamy style dressing.

2 C. Raw Cashews
½ of a Lemon, juiced
1 Tbs. Original Himalayan Crystal Salt or other natural Sea Salt
½ - 1 C. Cold Pressed Olive Oil
¼ C. or more of Water

In your blender mix all ingredients. The oil will make it creamy and it will thicken the longer it sets. Keep in refrigerator for longer life about 2 weeks.

Ranch Dressing
© Nadhirrah 2007

Ranch dressing is one of the top two styles of salad dressing in the United States. [1].

Use the basic creamy dressing and then add:
¼ C. Onion, chopped
1 tsp. ground Pepper
2 cloves Garlic
¼ tsp. Dill

Combine all ingredients in a blender until smooth.