That Good Dressing

 

1 teaspoon pressed or finely minced garlic

1 tablespoon honey

1/2 teaspoon freshly cracked black pepper

2 tablespoons brown mustard

1 tablespoon each fresh, or 1 teaspoon each dried basil, oregano, and rosemary

1 teaspoon soy sauce

1/2 cup any good vinegar (red, white or rice wine or apple cider)

1 1/2 cup extra virgin olive oil

1/2 to 1 teaspoon salt (adjust to your taste)

 

Combine all ingredients in blender and whir until emulsified. Alternately, without a blender, combine all ingredients except the olive oil in a medium bowl, then slowly whisk in the olive oil until the ingredients are emulsified. Taste and adjust the salt.

Keep refrigerated up to several weeks (but it probably will be used up quickly).

 

GREEK BLEND

1 1/2 teaspoons dried oregano

1 teaspoon dried mint

1 teaspoon dried thyme

1/2 teaspoon dried basil

1/2 teaspoon dried marjoram

1/2 teaspoon dried minced onion

1/4 teaspoon dried minced garlic

1teaspoon lemon zest

 

SUNSHINE BLEND

1/4 cup dried oregano leaves

2 tablespoons fennel seeds

2 tablespoons crushed lemongrass

2 tablespoons dried lemon zest

1/4 teaspoon black pepper

1 tablespoon kosher salt

 

ITALIAN BLEND BLEND

2 tablespoons dried basil

2 tablespoons dried oregano

2 tablespoons dried rosemary

2 tablespoons dried marjoram

2 tablespoons dried cilantro

2 tablespoons dried thyme

2 tablespoons dried savory

2 tablespoons red pepper flakes