Dressings

Capers & cornichons (tuna salad)
Horseradish dressing
Lemon, herb & anchovy
Lemon miso
Tetsuya's

Red wine & mustard:
1T caramelised red wine vinegar (or regular with 1 tsp honey)
1T wholegrain mustard
3T – 4T extra virgin olive oil

1 clove garlic, finely pounded
4T lemon juice
4T tahini
3T water
2T extra virgin olive oil

2/3C whole egg mayonnaise
1/3C natural yoghurt
1 -2T lemon juice
1/2 small clove garlic, crushed, optional

1 large brown onion, finely chopped
250mL (1C) olive oil
60mL (1/4C) sherry or other wine vinegar
Heat oil in a small saucepan and add onion. Simmer over a low heat until onion is soft but not brown. Remove from the heat and add vinegar and season. Allow to sit for at least 10 minutes for the onions to soak up the vinegar.

Asian:

2 tbsp sesame oil

3 tbsp honey

3 tbsp soy sauce

3 tbsp white balsamic vinegar

salt and black pepper, to taste

Simple lemon miso
2 teaspoons white (shiro) miso paste
2 tablespoons lemon juice
4 tablespoons extra virgin olive oil