Makes 4 servings.
1 clove garlic
3 tablespoons cider or wine vinegar
3 tablespoons cold water
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon dry mustard

​1 small clove garlic, minced
1 shallot, chopped
juice of 2 limes
zest of 1 lime
3 tablespoons sugar (or more, if needed)
3 tbsp honey
1 cup cream
1/2 cup fresh basil leaves
1/3 cup white wine
salt to taste

1. Blend basil, lime juice, and zest in blender. 
2. Add rest of ingredients and blend until smooth.

Yes, it has a raw egg yolk.  Yes, it needs used immediately.  If your immune system is challenged or you're pregnant, please skip this one.    

**This does NOT keep well as leftovers.  Toss out any dressing not used.  â€‹
1 garlic clove (mince fine and mash, if using a blender instead of food processor)
3 anchovy fillets, packed in oil (optional)
1 egg yolk
1 tablespoon fresh lemon juice
3 tablespoons olive oil
1/2 teaspoon Dijon mustard
1/4 teaspoon Worcestershire sauce
pinch sugar
1/8 teaspoon salt
1/4 teaspoon black pepper

1/4 cup mayonnaise
1/4 cup honey
1/4 cup Dijon mustard
1 tablespoon vinegar
​dash black pepper

1. Pour all ingredients into a bowl.
2. Whisk together.
3. Put into a lidded container and store in refrigerator.  Keeps about 3 or 4 days.

1/2 cup milk
3/4 to 1 cup mayonnaise (more or less depending upon thickness wanted)
1/4 cup sugar (or to taste)
1 and 1/2 tablespoons vinegar
1 teaspoon Dijon mustard
2 tablespoons poppy seeds

1. Place all ingredients in a blender, except poppy seeds.
2. Blend for about 30 seconds, then scrape down the sides of the blender with a spatula.
3. Blend another 30 seconds.  Add poppy seeds and blend 5 seconds.  

Wonderful with spring and summer salads - fresh from the garden

1 lemon, juiced​
1/8 teaspoon sugar
3 tablespoons wine vinegar or Balsamic vinegar
6 tablespoons olive oil
1 teaspoon Dijon mustard​

1/2 teaspoon Worcestershire sauce (optional)
2 tablespoons fresh dill, chopped
1 tablespoon fresh parsley or cilantro, chopped
salt and pepper to taste

Lynne Young's Salad Dressing!

1 teaspoon Dijon mustard 
1 clove garlic, minced very fine
1 & 1/2 tablespoons apple cider vinegar (or white wine vinegar)
2 & 1/3 tablespoons fresh lemon juice
pinch black pepper
pinch salt

1. Briskly stir or whisk all ingredients.
2. Taste test - you can add a little more of any ingredient to make it your own!
3. Serve on salad at room temperature.  If there are leftovers, refrigerate for up to a week.  Let come to room temp before serving.

Fantastic with a spinach or chicken salad!
1 cup Dijon mustard - I like to use the kind with seeds.
1/2 cup honey
1/2 cup dry white wine or white wine vinegar
1 teaspoon lemon juice
4 bacon strips, cooked and crumbled
black pepper to taste

1. Mix all ingredients in a saucepan and warm on low heat.
2. Serve warm over salad or hot potatoes.

1 tbsp grated fresh ginger
1 egg
juice of 1 lemon
1 & 1/2 cups orange juice
3 tbsp white wine vinegar
1/2 c sugar
1 & 1/2 tsp salt
dash black pepper

1. Combine all ingredients in blender and blend until smooth.
2. Refrigerate if not using all immediately.  Keeps 2 to 3 days in refrigerator.​

1/2 cup sour cream
2/3 cup mayonnaise
1/2 cup buttermilk or plain yogurt
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried dill or 1 tablespoon fresh minced
1 clove garlic, minced very fine
1 teaspoon dried parsley (1 tablespoon fresh) 
1/2 teaspoon onion powder  (Optional)

2 tablespoons red wine vinegar or very dry red wine
2 teaspoon sugar
1 tablespoon lemon juice
1 teaspoon salt
1/4 to 1/2 teaspoon very fine minced garlic (optional)
1/4 teaspoon black pepper
6 tablespoons olive oil
Makes 1/2 cup.
**You can easily add in dried herbs!

1. Whisk together vinegar, sugar, lemon juice, salt, garlic, and pepper.
2. Keeps stirring and slowly add in the oil.  Stir until all is combined well.
3. Cover and keep refrigerated.  Keeps several days.  Shake and let come to room temperature before serving.