Chiffonade Dressing

Prepare, 1/2 cup French Dressing (see above)
Add to it:
2 chopped hard cooked eggs
2 tbsp. julienned cooked beetroot
2 tbsp. chopped parsley
2 tsp. chopped chives
1 tsp. chopped onion

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French Dressing

This dressing is best made just before use. The classic proportions are 3 to 4 parts oil to 1 part lemon juice, lime juice or vinegar and salt and pepper to taste. However you may find it satisfactory and less caloric to use a dry red wine, in whole or in part, and since the wine is less tart, the amount of oil may be reduced. Many other condiments are often added to the time honored ingredients in the recipe including; Worcestershire sauce, chili sauce, chutney, Roquefort cheese, spices, sweet and sour cream and of course herbs and garlic. Garlic cloves and herbs should be removed after 24 hours as they can become strong and unpleasant if left in for any length of time. Place in the bottom of a jar,
1/2 tsp. salt
1/8 tsp. freshly ground pepper
1/4 cup vinegar or lemon juice
1/4 to 1/2 tsp, prepared mustard
Cover and shake the jar until these ingredients are blended. Add gradually, shaking between additions; 3/4 cup olive oil or walnut oil. If made in advance, cover jar and refrigerate. Shake well before using.

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Herbed French Dressing

Fresh herbs should be added only when the sauce is to be used at once, because they can become strong and unpleasant tasting if left in the oil for any length of time. Prepare in a jar with a screw top; 1/2 cup French Dressing (see above), using tarragon vinegar, then add:
1/2 tsp. dry mustard
3/4 tsp. each of the following fresh herbs, basil, thyme, sweet marjoram and chervil
1/4 tsp. salt
1/8 tsp. pepper
Screw lid on jar and shake well. Serve promptly.

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Italian Dressing

It's pedigree is shaky, this sauce being basically a French dressing with a strongly Neapolitan accent. Steep 1 hour, no more in:
1/3 cup white wine vinegar
2 sliced cloves garlic
1/2 tsp. oregano
1/4 tsp. basil
1/4 tsp. dill
1/4 tsp. fennel (optional)
Strain the above mixture into:
2/3 cup olive oil or walnut oil
1 1/2 tsp. lemon juice
Shake well. Chill before using.

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Russian Mayonnaise

Use on arranged salads, eggs and shellfish or instead of plain mayonnaise on sandwiches.
1 cup mayonnaise
1 tbsp. grated horseradish
3 tbsp. caviar or salmon roe, (optional)
1 tsp. Worcestershire sauce
1/4 cup chili sauce or ketchup
1 tsp. grated onion

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Sesame Marinade & Dressing

Ingredients: 
3 tablespoons dry sherry
3 tablespoons reduced sodium soy sauce
3 tablespoons rice wine vinegar
2 tablespoon hoi sin sauce
1/2 teaspoon grated fresh ginger
1/4 cup water
2 tablespoons green onion -- chopped
1 tablespoon sugar
1 tablespoon Oriental dark-roasted sesame oil
Combine dry sherry, soy sauce, wine vinegar, hoi sin sauce, and ginger; mix well. Reserve 1/3 cup sherry mixture for marinade in Japanese Steak Salad. To prepare dressing, combine remaining sherry mixture with water, green onion, sugar, and sesame oil; mix well.

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Sour Cream Dressing

Beat until smooth 1 cup thickened cultured sour cream. Add to it:
1 tsp. grated onion
1 tsp. celery or dill seed
1/2 tsp. salt
a fresh grating of white pepper
2 tbsp. chopped green or sweet red pepper (optional)

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Spinach or Watercress Dressing

Excellent over salad greens.
Combine:
2 tbsp. lemon juice
1 tbsp. tarragon vinegar
1/2 cup olive oil
1 tsp. salt
1/8 tsp. pepper
Chop finely and stir in 2 cups watercress or very young spinach leaves. Dilute with French Dressing (see above) to the consistency you like. Use at once. 

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Sweet and Sour Cream Dressing

For green beans or cabbage: Combine and stir over a very low heat until the sauce thickens slightly.
1 beaten egg
1/2 cup cultured cream
2 tbsp. sugar
1/4 cup vinegar
1/2 tsp. salt
1/4 tsp. paprika.
Serve hot over hot vegetables or cold over cold vegetables.

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Thousand Island Dressing

Combine:
1 cup mayonnaise
1/4 cup chili sauce or ketchup
2 tbsp. minced stuffed olives
1 tbsp. chopped green pepper
1 tbsp. minced onions or chives
1 chopped hard cooked egg
2 tsp. chopped parsley
This recipe gains flavor if allowed to sit in the fridge for a couple of hours before serving. 

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