I love homemade salad dressings. They’re easy, quick, and cheap. They don’t have the preservatives, extreme sugar or salt, and other add-ins so common in commercially bottled dressings. If I could convince you to ditch one collection of condiments in your fridge and make your own from scratch, it would be salad dressings.

The recipe I shared last week in my Twice as Tasty column for the Flathead Beacon shows you just how easy and versatile salad dressings can be. It also makes it clear that creamy dressings can be dairy-free and vegan friendly. Choose just one variation and combine it with the lemony dressing base. Or mix a couple of variations to, say, sweeten the bitterness of tahini with honey or enhance yogurt with the bite of mustard.

These are just some of the combinations we play with in my salad dressing workshops. From there, we replace the lemon juice with various vinegars and add dozens of other ingredients to create a full collection of dressings.

Learn more about DIY salad dressings and get the complete recipe for Creamy Salad Dressing Base and Variations in my column.

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Excited about clearing out fridge space by ditching all of those store-bought dressings and making your own as needed? Here are just a few other salad dressing recipes on the blog. You can find more in the recipe index.

• Creamy Balsamic Salad Dressing
• Asian-Inspired Dressing
• Cranberry Sauce Dressing
• Dill-Infused Yogurt Sauce or Dressing
• Green Goddess Salad Dressing
• Lemon Tahini Sauce or Dressing
• Raspberry Vinaigrette
• Tomato and Herb Salad Dressing

You can also learn more about making speedy DIY salad dressings in an article I wrote for Clean Plates. I also share ways to make salad dressings from pickle brines in my digital collection, The Pickled Picnic.

Want more Twice as Tasty recipes? Get my books! Click here to order a personally signed, packaged, and shipped copy of The Complete Guide to Pickling directly from me. I also share tasty ways to use pickles in The Pickled Picnic; it’s only available here.