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5 from 13 votes

Easy Homemade Gluten Free Salad Dressings

Easy homemade gluten free salad dressings can also be a chicken marinade or vegetable dip: Ranch, Caesar, Vinaigrette, & Green Goddess.
Prep Time15 minutes
Course: Sauces
Cuisine: American
Keyword: gluten free Caesar dressing, gluten free green goddess, gluten free ranch dressing, gluten free salad dressings, gluten free vinaigrette
Servings: 1.25 cups
Author: Nicole Hunn

Equipment

  • Simple blender

Ingredients

For the vinaigrette dressing

  • ½ cup extra-virgin olive oil
  • 3 tablespoons white wine vinegar (or white balsamic vinegar)
  • 1 teaspoon honey
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper

For the ranch dressing

  • ½ cup sour cream at room temperature
  • ⅓ cup buttermilk at room temperature
  • 1 tablespoon white wine vinegar (or white balsamic vinegar)
  • 1 clove garlic peeled and minced very fine
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper

For the Caesar dressing

  • ¾ cup mayonnaise at room temperature
  • 1 ounce Parmigiano-Reggiano cheese chopped or grated
  • 1 large clove garlic peeled and roughly chopped
  • 3 tablespoons freshly squeezed lemon juice
  • 1 teaspoon gluten free fish sauce (or gf Worcestershire sauce) (or gf anchovy paste)
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper
  • Milk or buttermilk by the half-teaspoonful if necessary

For the green goddess dressing

  • ½ cup (112 g) mayonnaise
  • ½ cup (112 g) sour cream
  • 2 tablespoons freshly squeezed lemon juice
  • ½ cup chopped fresh flat-leaf parsley (or basil, but I much prefer parsley)
  • 1 teaspoon gluten free fish sauce (or Worcestershire sauce) (or anchovy paste)
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper
  • 2 tablespoons chopped scallions (optional)
  • Milk or buttermilk by the half-teaspoonful if necessary
Customary - Metric

Instructions

For the vinaigrette dressing.

  • Place all the ingredients in a container with a tight-fitting lid, cover, and shake vigorously to combine.
  • The oil and vinegar will emulsify, but then separate over time. Simply shake again before using.
  • The mixture can be stored in a cool, dark place, but if you refrigerate it the oil will thicken a bit and hold the emulsification better after shaking.

For the ranch dressing.

  • Place all the ingredients in a container with a tight-fitting lid and whisk to combine well.
  • Cover and store in the refrigerator until ready to use.

For the Caesar dressing.

  • Place all the ingredients in a blender in the order listed, and blend until smooth.
  • If necessary to keep the blender moving, add milk or buttermilk by the half-teaspoonful.
  • Transfer to a container with a tight-fitting lid, and store in the refrigerator until ready to use. The dressing will thicken in the refrigerator, and then again when brought to room temperature.

For the green goddess dressing.

  • Place all the ingredients in a blender in the order listed, and blend until smooth.
  • If necessary to keep the blender moving, add milk or buttermilk by the half-teaspoonful.
  • Transfer to a container with a tight-fitting lid, and store in the refrigerator until ready to use. The dressing will thicken in the refrigerator, and then again when brought to room temperature.

Video

Notes

Originally published on the blog in 2014. In 2020, recipes largely unchanged, video and most photos new.