I have done a series of homemade dressings and have included a tab above, suzyhomemaker sauces, where you can find all of them listed with links.

One of my absolute favorite salads is a Caesar salad. When I go to a restaurant and cannot decide what to get, I will go with a Caesar. If we are trying a new restaurant out, many times I will order a Caesar - it helps me judge the restaurant. It is my go-to order. So it is surprising that it has taken me this long to attempt a homemade Caesar dressing.

Here is an example of the ingredients in a store-bought dressing:
Soybean Oil, Water, Parmesan and Romano Made From Cow's Milk, Cheeses (Part-skim Milk, Cheese Culture, Salt, Enzymes), Vinegar, Egg Yolks, Sugar, Contains less than 2% of Salt, Sodium Lactate, Red Wine Vinegar, Dried Garlic, Spice, Phosphoric Acid, Lemon Juice Concentrate, Anchovies, Whey, Butter (Cream, Salt), Dried Onions, Molasses, Xanthan Gum, Corn Syrup, Modified Food Starch, Buttermilk, Sodium Phosphate, Autolyzed Yeast Extract, Defatted Soy Flour, Disodium Guanylate, Disodium Inosinate, Natural Flavor, Caramel Color, Vitamin E, Tamarind, Natamycin (Natural Preservative).

For my version, I wanted to go a more classic route. I wanted anchovies and raw egg yolk. I adapted my recipe from here.

4 anchovies
2 cloves garlic
1 egg yolk
pinch of salt
pinch of pepper
1/4 cup lemon juice
1/4 cup extra virgin olive oil

You can use a food processor or mix by hand. If you mix by hand, mince the anchovies and garlic first. I started with the food processor. I mixed the anchovies, garlic, and egg yolk in food processor. Added salt pepper and lemon juice and pulsed. I then transferred it to a bowl and used a whisk while adding the oil. Add the oil slowly, about 1 teaspoon at a time. Whisk/pulse as you go.

You can add more oil or lemon juice depending on your taste. I thought more oil would over-power the flavor of the anchovies and lemon, so I kept it to only a quarter of a cup. When I make it again I will double the recipe since this only makes a little over a half a cup.

Check out these awesome to go salad dressing containers I found!

Many of you may have already seen this commercial, but for those who have not, it is not only cute and entertaining to watch, it has a great message about real food.

It also recently won the Best in Show award from the Association of Independent Commercial Producers.

How chicken on a farm should look.
I was at the grocery store the other day walking down the cereal aisle when this caught my eye...

Really? I don't know why I was surprised, but I was. Breakfast cereal with dulce de leche flavoring. Now don't get me wrong, I love dulce de leche, but not in a breakfast cereal. 

But is it really that bad? Is it a really smart choice? Let's look at the ingredients list.

Whole Grain Corn, Sugar, Whole Grain Oats, Canola and/or Rice Bran Oil, Corn Syrup. Caramel Syrup (caramelized sugar, water). Salt, Brown Sugar Syrup, Corn Bran, Trisodium Phosphate, Color Added, Natural Flavor, Vitamin E (mixed tocopherols) and BHT Added to Preserve Freshness.

I highlighted all the different sugars in this cereal.
If you are wondering about BHT - an immune system toxicant, EWG has a great page on it.

I don't know that this is "nutrition I can trust."

If you are inclined to eat dessert for breakfast, by all means, go ahead. I do not have a problem with eating dessert at any time of the day, but do not be fooled into thinking this is a part of a balanced, healthy, breakfast. Adding this to breakfast tips the balance scale in the wrong direction.

Linked to Motivate me Mondays, Talent Show Tuesday, Real Food Wednesday, HOH, Happy Hour Projects

I am not a big fan of French dressing, but I (thought) I knew what it was. To me French dressing always looked like this.

Then I started delving into my Fannie Farmer Cookbook and realized that a true French dressing is simply an oil and vinegar based dressing. It can be modified to include things like ketchup or sugar, but a true french is very basic.

Let us first compare the ingredients in a bottled French dressing. We will start with the Kraft.

Soybean oil, vinegar, tomato puree (water, tomato paste), sugar, skim milk, salt, contains less than 2% of water, spice, dried garlic, propylene glycol alginate, xanthan gum, vitamin e, natural flavor, yellow 6, yellow 5. contains milk.

And for fun, a fat free version.
Water, distilled vinegar, sugar, maltodextrin, tomato paste, salt, cellulose gel and cellulose gum, contains less than 2% of: potassium sorbate and calcium disodium EDTA as preservatives, xanthan gum, garlic, propylene glycol alginate, onion, yellow 6, lemon juice concentrate, spice, red 40, blue 1.
Now here is my version.

Mix in a bottle or a jar with a cover
All from my garden!
3/4 cup olive oil
1/4 cup red vinegar
~ 2 Tbsp. chopped basil*
~ 2 Tbsp. chopped rosemary*
~ 2 Tbsp. chopped oregano*
~ 2 Tbsp chopped parsley*
2 pinches salt

* You can use just about any combo of herbs.

I used my food processor to do the chopping for me. I threw all the ingredients in there to mix.

All real ingredients that most people have on hand. This recipe should be the one to convince you, someone, anyone, that there is no need to buy a bottle of dressing!
homemade lacto-fermented ketchup | suzyhomemaker.net

Since it is BBQ season, I wanted to make a homemade barbecue sauce. Most of the recipes I have seen call for ketchup. So I decided to start with that instead. For this ketchup I adapted a recipe from Nourishing Traditions.


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