Re: salad dressings

OK, here goes, a copy of my post to my group:

Natural versions of Thousand Island, Worchestershire Sauce, Mayo and Soy Sauce

Let me be perfectly clear: soy in any form other than the fermented forms
like miso, natto and tempeh is patently unhealthy. Anyone who thinks
differently has been duped by the multi-billion dollar soy industry
just like most of us have been duped by mainstream medicine.

So successful has soy been at promoting the big lie about its safety
and health benefits, that it is found in a huge percentage of our
so-called healths foods: yogurt, dairy substitute, vegetarian meat
substitutes, you name it - and almost 100% of organic salad dressings.
The only exception I know of is a single Braggs salad dressing product.

What we need is a healthy home-made thousand island dressing. Since
the best thousand island recipes call for mayonnaise, you need to find
a mayonnaise that does not contain soy or canola. if you cannot, you
can make your own mayonnaise.

Likewise, many thousand island recipes call for either soy sauce or
worchestershire sauce (I prefer the ones which use worchestershire
sauce). To make any of those recipes, you should first make your own
soy sauce substitute, which you can in turn use to make home-made
Worchestershire sauce.

OK, first the soy sauce substitutes:

QUICK & EASY SOY SUBSTITUTE

8 fl.oz Molasses
3 fl.oz. Balsamic Vinegar
Sugar to taste

Instructions:

1. Place all the ingredients in a mixing bowl and mix until well blended.

EXTRA TASTY SOY SUBSTITUTE

* 4 tablespoons beef bouillon
* 4 teaspoons balsamic vinegar
* 2 teaspoons dark molasses
* 1/4 teaspoon ground ginger
* 1 pinch white pepper
* 1 pinch garlic powder
* 1 1/2 cups water

Instructions:

1. In a saucepan over medium heat, stir together the beef bouillon,
balsamic vinegar, molasses, ginger, white pepper, garlic powder and
water. Boil gently until liquid is reduced to about 1 cup, about 15
minutes.

Now that we have our soy sauce, which you can also use to enjoy sushi
and other oriental dishes as well as use to make other home made
sauces like home-made terriyaki, it is time to make the home-made
worchestershire sauce

HOME-MADE NATURAL WORCHESTERSHIRE SAUCE

1/16 cup extra virgin olive oil
1 tablespoons ground horseradish (fresh)
1 each onions
1/2 teaspoon garlic chopped
2 each black peppercorns
1/2 quart water
1 quart white vinegar
1 cup Soy Sauce Substitute
1-2 anchovies
2 cloves (or allspice)
1 teaspoon Sea Salt
1 small can of tamarind paste (sold in most Asian markets. The
tamarind paste looks like soft road tar, and a small amount dissolved
in a liquid is an excellent way to add a "soft" citrus flavor to any dish.

Optional:
1 lemon (peeled) can substitute for tamarind paste
jalapena deseeded
lemon grass
ground cardamon
cinnamon

Instructions:
Sweat all veggies until translucent, then add all liquids and reduce
by 1/2.
Strain, then refridgerate and let sit overnight.
The nest day, bring to boil, then mix sufficient tamarind paste into liquid to taste and add spices.
Refrigerate when not being used.

HOME-MADE NATURAL MAYONNAISE

You'll be amazed at the bright flavor of homemade mayonnaise. It's
really very simple and fast to make with a blender or processor.
Variations are given for flavored mayonnaises as well.

Ingredients:

* 2 egg yolks
* 3/4 teaspoon Sea Salt
* 1/2 teaspoon powdered mustard
* 1/8 teaspoon raw brown Sugar (better still substitute lo han or stevia)
* Pinch cayenne pepper
* 4 to 5 teaspoons lemon juice or white vinegar
* 1-1/2 cups olive or other salad oil
* 4 teaspoons hot water

Preparation:

Beat yolks, salt, mustard, sugar, pepper, and 1 teaspoon lemon juice
in a small bowl until very thick and pale yellow. (Note: If using
electric mixer, beat at medium speed.) Add about 1/4 cup oil, drop by
drop, beating vigorously all the while. Beat in 1 teaspoon each lemon
juice and hot water. Add another 1/4 cup oil, a few drops at a time,
beating vigorously all the while. Beat in another teaspoon each lemon
juice and water. Add 1/2 cup oil in a very fine steady stream, beating
constantly, then mix in remaining lemon juice and water; slowly beat
in remaining oil. If you like, thin mayonnaise with a little
additional hot water. Cover and refrigerate until needed. Do not keep
longer than 1 week.

Yield: 1-1/2 cups

Blender or Processor Preparation:

Mayonnaise Place yolks, salt, mustard, sugar, pepper, and 3 teaspoons
lemon juice in blender cup or work bowl of a food processor fitted
with the metal chopping blade, and buzz 15 seconds (use low blender
speed). Now, with motor running, slowly drizzle in 1/4 cup oil (use
moderately high blender speed). As mixture begins to thicken, continue
adding oil in a fine steady stream, alternating with hot water and
remaining lemon juice. Stop motor and scrape mixture down from sides
of blender cup or work bowl as needed.

And finally, we come to the home-made Thousand Island Dressing recipes:

THOUSAND ISLAND DRESSING #1

1 c. mayonnaise
1 stalk celery, chopped very fine
1 sm. onion, chopped very fine
2-3 tbsp. ketchup
2 lg. hard boiled eggs, chopped

Mix all ingredients together. Yields approximately 2 cups. May add a
small amount of chopped parsley if desired. This is much better than
any bottled Thousand Island Dressing.

THOUSAND ISLAND DRESSING #2

1 c. mayonnaise
1/4 c. chili sauce
1 tsp. Worcestershire sauce
8 stuffed olives
1 1/2 inch thick slice onion
1 dill pickles, cut into pieces
2 hard cooked eggs

Put mayonnaise and sauces into blender and mix. Add other ingredients
process two cycles on grate. Yield: 1 1/2 cups.

THOUSAND ISLAND DRESSING #3

2 c. soy mayonnaise
2 tbsp. tomato sauce
4 ripe olive, diced fine
1/2 tsp. garlic powder
1 tbsp. fresh onion
1 tsp. pimento
1 tsp. soy sauce
1 tbsp. green pepper
1/4 tsp. dill weed

Blend all ingredients except olives. Pepper and onions may be chopped
or ground in blender.

THOUSAND ISLAND DRESSING #4

1 c. mayonnaise
1/4 c. chili sauce
1 tsp. Worcestershire sauce
8 stuffed olives
1 1/2 inch thick slice onion
1 dill pickles, cut into pieces
2 hard cooked eggs

Put mayonnaise and sauces into blender and mix. Add other ingredients
process two cycles on grate. Yield: 1 1/2 cups.

THOUSAND ISLAND DRESSING #5

1 c. mayonnaise
10 1/2 oz. can tomato soup
1 tsp. dry mustard
1/2 tsp. paprika
1 hard boiled egg, finely chopped
1/2 c. chopped celery
1 sm. jar chopped pimento
1 tsp. minced onion
4 med. sweet pickles, chopped

Combine mayonnaise and tomato soup; add remaining ingredients. Mix
altogether and chill. Makes about 2 3/4 c. Very good served on a wedge
of lettuce.

QUICK THOUSAND ISLAND DRESSING:

2 hard boiled egg, mashed
1 pt. mayonnaise
1 sm. bottle catsup
Salt and pepper

Blend ingredients together well. Chill.

SPECIAL THOUSAND ISLAND DRESSING

1 c. lowfat cottage cheese
1/4 c. chili sauce
1/4 c. plus 2 tbsp. skim milk
1 tsp. paprika
1/2 tsp. Sea Salt
2 hard-cooked eggs, chopped
2 tbsp. finely chopped celery
2 tbsp. finely chopped green pepper
1 tbsp. sweet pickle relish
1 tbsp. finely chopped onion

Combine first 5 ingredients in container of electric blender; blend
until smooth. Stir in remaining ingredients. Chill before serving.
Yield: about 2 1/8 cups (about 13 calories per tablespoon).

Live long, live healthy, live happy!

Chef Tony (or here at CZ, DQ)