Kitchen Tip Tuesdays: Long-lasting homemade salad dressings?

First, as I mentioned last week, this is "backwards kitchen tips" week -- your chance to ASK everyone for kitchen tips instead of giving them! :)

I would really like to start making all of our salad dressings from scratch. My problem with this in the past has been that all of my homemade dressings have a life-span of about one week, due to the ingredients used (milk, tomato sauce, chopped onions, etc.).

We don't eat enough salad to use the dressing that quickly, partly because Joshua and I have different tastes in dressings so I always need at least 2 kinds on hand. I really don't want to make up two kinds of dressing from scratch every week, either... I'm busy enough as it is! :)

Are there any good homemade salad dressing recipes that will keep for a longer period of time? If I used dehydrated onions or garlic in the dressing, would it not go bad as quickly as freshly chopped onions and garlic? Help!!

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Kitchen Tip Tuesdays Participants
1. Michigan Momma (useful containers)
2. Laura @ Heavenly Homemakers (bake a surprise!)
3. Our Red House (cold, gooey, chocolate blancmange)
4. Donna (question about angel food cake and friendship bread)
5. Niki (how to keep freezer organized?)
6. Sonshine (dying eggs)
7. Vicky (easy meals when moving?)
8. Lynn (freezer meal question)
9. Mrs. Brigham (Intro to Non-Glutenous Grains)
10. Debbie J. (Instant Party)
11. Tanya dishwashwer ? (cutlery)
12. Kirstin: Veggies and Kids
13. Rachael @ Beans & Rice (where to buy bulk yeast)
15. Candace (thickening homemade yogurt?)
16. 5intow (eliminate aluminum)
17. Passionate Homemaking (baking soda in the kitchen)
18. IfIOnlyHad SuperPowers (freezer list)
19. Mrs. S (natural dish soaps?)
20. Anita and Erin (Ghee)
21. Erica (cutting granola bars?)
22. Kate- Boiling eggs
23. Trish (Hermie Starter?)
24. Blessings Abound (Homemade Pretzels)
25. ruizbe82: Cleaning Drip Pans!!
26. Tania-pots for homemade soap making
27. Happy Housewife (bagel questions)
28. Melinda @ The Nest Egg (microwave bag)
29. Chelsea (honey instead of sugar?)



I am just guessing... but have you tried freezing it in portions?

All or most of the ingredients that you mentioned have been in my freezer and thawed and used with no trouble. (Including chopped onions, tomato sauce, yogurt, even eggs, etc.)

(I have noticed that my yogurt dressings hold up really well for a lengthy time.)

Perhaps some kinds could be heated and sealed in Mason jars and stored in the fridge?!?!?

...Can't wait to see what others post!!

I have an old book around here, I'll try to dig it out and see if it has any hints too!


In France, most people make their dressings from scratch.The basic and delicious one everybody knows is a classic vinaigrette that has a long shelf life. You have to prepare it in something that seals well (I do it in a screw top jar) because you will be shaking it before each use.
My recipe goes like this : 1 tablespoon of red wine vinegar for every tablespoon of olive oil. Add some salt and pepper and some mustard (you'll have to experiment with the quantity of mustard to see how you like it, but start with a small amount).
Shake, and pour.
This recipe is great because you can make any quantity you need and it's very versatile. You can leave out the mustard, add some dried herbs, use different types of oil or vinegar, anything you like.
I don't know how you could incorporate onions so they don't go bad, but I guess chopping a fresh onion or shallot (we prefer shallots in our salads over here) to add to your salad won't take long if the dressing is already done :)


I would like to start making my own dressings too, the only one that we would go through quickly though is Ranch.

I usually just make enough salad dressing for one meal. I make a dressing with olive oil, worchestershire sauce, mustard, salt, pepper, garlic and a little lemon juice if I have it. I usually start with a tablespoon of olive oil and a little less of everything else. It makes a kind of caesar and I make it fresh each time.

This is a great and delicious salad dressing. Will last for weeks in your refrigerator. If you have a good seasonings dressing jar this works perfect. Here is the recipe:

1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp white sugar
2 Tbsp dried oregano
1 tsp pepper
1 Tbsp minced dried onion
1 tsp italian seasoning
1 Tbsp dried parsley
1/4 tsp celery salt
1 Tbsp salt

Mix together all ingredients & store in tightly sealed container.
To prepare dressing: whisk together 1/4 cup white vinegar, 2/3 cup canola oil, 2 Tbsp water and 2 Tbsp dry mix. (I use the good seasonings jar and the markings for the vinegar, oil & water are all on the side of the jar, then shake)

Hope you enjoy and this is a new family favorite.

I just started making my own salad dressing. I have used dried spices and have been happy. I do think that helps it last longer. Fresh spices may taste a little better but we do not go through it fast enough either.

I have never had much luck with storing homemade dressings, so I usually just mix a bit of olive oil and balsamic vinegar, sometimes salt & pepper too, in a non-reactive bowl and use this as a quick salad dressing, making just enough for the meal at the time. Occasionally I add different herb combos, but usually stick to this simple dressing. A squeeze of lemon juice with olive oil, salt & pepper can also make a quick, simple salad dressing. I usually add onions, carrot shreds, and the like to my salad bowl and chop most of my veggies on two days each week during our "big" veggie chop. :o)

Mrs. Brigham

I make a double batch of this salad dressing about once a month, but if we didn't use it so often, I'm sure it would keep longer. We use it for a dip for fresh baked bread too. And if you add sour cream it works well for a vegetable dip too (but doesn't keep as long)!

Miso Dressing

1 T. minced fresh gingeroot
2 cloves garlic, minced
1 pinch fresh ground peppercorns
1/2 C. rice vinegar (we like brown rice vinegar best)
1 T. honey
1 T. miso paste (any kind will do)
1/2 C. veg. oil
3 T. toasted sesame seeds (optional)

Place all ingredients in a mason jar, screw lid on tightly, shke until mixed!
I take it to potlucks often, and people always ask for the recipe even if they've never heard of miso before. A container of miso keeps for years in the refrigerator, and is a fantastic addition to broth soups too.

While I do make some dressings that only keep a week, most often I add a couple teaspoons of some really tasty vinegar to each salad portion. Low-calorie and full of flavor. I recommend a sweeter-tasting vinegar, which may cost a little more, but the small portions make up for it. Just depends on your family's tastes--we love pomegranate balsamic from a local vineyard.

I have never had a problem with my salad dressings going bad, and I have kept them in the fridge up to 2-3 weeks. They may even last longer, I just use them up in that time. Try making smaller quantities. Here are a few of our recipes that work great.


We always made our own homemade ranch dressing growing up and it last pretty well. We would make either 2 c. to 1 quart of it and it would last a couple weeks. You have to shake it before using.

1 c. buttermilk
1 c. mayonaise
1 T. dried parsley (apx) ground very finely between your hands (this makes a huge difference the grinding. You want to do it a little at a time so you get it all very fine)
1/2 t. apx. granulated onion powder
1/8 t. granulated garlic apx
1 t. vegi salt (or regular salt if you do not have this)
Taste. Add more spices as needed to your taste.

I usually use a vinegar dressing and usually just make it in the bowl each time. A little more oil than vinegar, salt and pepper, maybe some basil and garlic.

Have you thought about just making enough to dress one salad at a time?

My favorite is honey-mustard.

It's SUPER EASY. For my hubs and me, I use 1 TBSP each of:
prepared yellow mustard
olive oil
lemon juice

Combine really well (I just use a fork)

Hello Tammy,

I have never posted on your blog before, but feel like I almost know you through your sister who is my pen-pal! :) I really enjoy all you cooking hints and recipes as I love working in the kitchen.

I wanted to share two recipes that I use for homemade salad dressing. I store them in glass canning jars, and they last quite a while in the fridge. I have never had them go bad, and we don't use them up in one week. Coming from a large family, I will usually double them so that I don't have to make it too often. We also make our own mayonnaise.

Creamy Caesar - My favorite

1 Garlic clove (I usually add several)
1 egg
1 tsp. worcestershire sauce (Bragg's works too)
2 tbsp. lemon juice (fresh is the best :)
2 tsp. anchovy paste (we do not include this)
dash of pepper
1 cup salad oil

Put first six ingredients in blender and blend. Slowly add the oil until smooth. I have found from experience that if you add the oil to fast, it will not thicken. If you like the hot garlic flavor, increase the garlic. It your family does not like the heat from the garlic, add more lemon juice. It cuts out the "hotness."

Italian Salad Dressing

1/2 cup apple cider vinegar
1/2 cup water
1/2 cup honey
1 1/2 teaspoon salt
1 1/2 teaspoon dry mustard powder
1/2 teaspoon salt
2 teaspoons Dill
1 teaspoon Basil
1 teaspoon Oregano

Mix all ingredients in blender.
As blender is running, slowly pour in 2 1/2 cups of oil (This will cause it to emulsify.)

Hope this helps...
Anna K.

Our favourite salad dressing here is lemon juice, oil, salt and garlic. I also have a herb mix of dried galic and herbs which I'll use instead of the fresh garlic. I never measure, I use half a lemon, a few squirts of oil 1 galic clove crushed (or the dried garlic and herb mix) and then salt to taste. I mix it right into the salad. :) :) Some of the other homemade dressings mention here in the comments look good. I don't like using store bought dressings. :) I'm going to give some of them a try, it is nice to have variety! ~Tanya

I usually make just enough dressing for one time and serve a pre-dressed salad. (And I don't measure - I dump, so sorry, I don't have exact measurements.) I pour probably a couple tablespoons of oil, half as much fresh lemon juice, a little water. And then I add fresh garlic cloves, and whatever dried herbs I feel like. Basil is yummy (plus Italian seasoning). Or sometimes I do dill. Add a little salt, sometimes a tiny bit of sugar (to neutralize the lemon juice if you end up with too much) and nutritional yeast flakes.
Then, I love adding some of my veggies to this combo to marinate for about 15-30 minutes before serving. Olives, artichoke hearts, sliced cucumbers, and chopped tomatoes are all excellent choices. Occasionally, I also add beans (such as garbanzos or kidney beans) to the marinated mix. Then, just before serving, I add my lettuce to the mix so it doesn't wilt.
Ta da... enjoy. Not hard, and easy to condense or expand as you need to.

Hi Tammy,

I've never commented on your blog before, but I've been enjoying it for quite a while. I've tried several of your recipes and want to try more! :) We love the Italian Cheese Bread and the 3-Cheese Baked Spaghetti. :)

Here are two salad dressings we have made. We have to make sure we take the Ranch dressing to church each week for our meal as everyone loves it. It lasts a long time without spoiling, and we've been very pleased with it. I haven't made the French dressing recipe as much, but I'm guessing it would probably last awhile too.

Hope this helps! Thanks again for all the great recipes (and I love all the family stuff too :)).

God bless,
Sarah in SW Missouri


Combine in large bowl:
. 1 1/2 cups (12 1/4 oz.) mayonnaise
. 2 cups buttermilk
. 3/4 tsp. sugar (optional) (We used the sugar)
. 1 1/2 tsp. salt
. 1/2 tsp. pepper, coarse (we just use regular pepper)
. 3/4 tsp. garlic, granulated
. 1 1/2 tsp. onion powder
. 1 1/2 tsp. parsley, dried
. 1/16 tsp. paprika
Whisk until evenly mixed.


Combine in large bowl:
. 1 1/2 cups oil
. 1/2 cup vinegar, apple cider
. 1/3 cup honey
. 1 cup ketchup
. 1 1/2 tsp. worcestershire sauce
. 1 1/2 tsp. salt
. 1/4 tsp. garlic, granulated
. 3/4 tsp. paprika
. 3/4 tsp. dry mustard
Whisk until evenly mixed. (It takes some good mixing to get this thoroughly combined.)

The only salad dressing we have ever used (besides the occasional store bought one, that no body likes) is one that is very fast to make and is made right when you are making the salad. It is only four ingredients and completely to taste. :)

Olive oil
Lemon Juice

For my family, we usually use half a lemon, a few cloves of garlic crushed, salt to taste, and a tablespoon or two of olive oil, I never measure, but just squirt it on, you don't want to to oil or its gross, and none of us like it the next day, you dress your salad mix it in and eat it right then, if you leave it til evening or next day the lettuce goes all limp and yucky. I don't like it, though some do. :P


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