1.

In a small bowl, crush the dried herbs with your fingers, then add mayo and garlic.

Blend well with a fork.

2.

Drizzle in the vinegar, mixing with the fork, then taste and season with salt and pepper. If your dressing is too thick, add either vinegar or water—a 1/4 teaspoon at a time—until it’s the right consistency.

Keep in mind that it will thin slightly as you toss it with your salad ingredients. You know how you could do that? Same directions, different ingredients. SOUTHWEST CUMIN-LIME DRESSING

1/4 cup Olive Oil Mayo (p. 43)

1/2 clove garlic, minced (about 1/2 teaspoon)

1/4 teaspoon ground cumin a few jalapeño rings, finely minced (optional)

1 tablespoon lime juice salt and black pepper, to taste RANCH DRESSING

1/4 cup Olive Oil Mayo (p. 43)

1/2 clove garlic, minced (about 1/2 teaspoon)

1/8 teaspoon paprika

2 tablespoons fresh parsley leaves, minced (about 1 tablespoon)

2 teaspoons dried chives

1/2 teaspoon lemon juice salt and black pepper, to taste MIDDLE EASTERN DRESSING

1/2 teaspoon dried mint

1/4 cup Olive Oil Mayo (p. 43)

2 tablespoons fresh parsley leaves, minced (about 1 tablespoon)

1/2 teaspoon za’atar

1/2 teaspoon crushed red pepper flakes or Aleppo pepper

1/2 clove garlic, minced (about 1/2 teaspoon)

1 tablespoon lemon juice salt and black pepper, to taste SWEET MUSTARD DRESSING

1/4 cup Olive Oil Mayo

1/2 teaspoon dried mustard

1/2 clove garlic, minced (about 1/2 teaspoon)

2 teaspoons unsweetened applesauce

1 teaspoon cider vinegar salt and black pepper, to taste I’ve given instructions for a smallish quantity, so it’s made “to order. ” I don’t recommend that you make a big batch in advance; the texture will suffer. It takes so little time to blend and make it fresh. Your taste buds will thank you.