Vinaigrette and then an easy Creamy Caesar dressing

Making your own vinaigrette dressing at home is really simple. In fact, here's the basic recipe in seven words;

One part Vinager
Three parts Oil

Stir.

See how easy that was?

Oh, I'm sorry, you wanted something a bit more complicated? Well, that's where you get to decide what spices or seasoning you want to add. You also probably want an emulsifyer (something to keep the oil from separating too quickly). Or what if you wanted to make a whole bottle to keep in the 'fridge so you didn't have to whisk it up every time?

Well, here's what I do. I start with red wine vinager (you may use any type you like, to which I add some fresh ground pepper, a tiny bit of finely minced garlic, some oregano, a pinch of dry mustard (that's the emulsifyer), and maybe a bit of rosemary. I wisk that all together in a pot and boil it for a few minutes (this is a good way to not get food poisoning. The boil will kill any pathogens, and the acid of the vinager will prevent any new ones from growing). Let it cool, then add the Olive oil, funnel it all into the dressing cruet and pop it in the fridge.

The trouble with using extra virgin olive oil is that it will harden up in the cold 'fridge. If I'm making a salad I have to plan ahead and get the dressing out to let it thaw, otherwise I set it in a bowl of hot water for a couple of minutes.

Now onto that easy creamy Cesar dressing. Purists will tell you that it's an incomplete cesar, but it's close enough in a jiffy.

Mash an anchovy filet or two in a steel miking bowl (use a fork and make a paste out of it), then add a dollop of mayonase and an a less than dollop of the vinaigrette and whisk that all together until it's smooth. If it's too thin, add more mayo, if it's too thick, add some more vinaigrette. It's that simple.