Domestic Goddess Dressing

One of my favorite store bought dressings of the past was Annie’s Goddess dressing. I paid around $2.69 for a small bottle of the stuff and went through it like you wouldn’t believe. At one point I realized buying store bought dressing just wasn’t in the budget anymore, so off to the wayside went my favorite dressing. I decided to come up with my own version of it for this week of dressings series and am quite thrilled with it and how simple it is to concoct.

Years ago,  I remember very clearly a woman that was going door to door in my neighborhood selling magazine subscriptions. She asked me what I did for a living. I told her that I was just a stay at home mom and her reply never left me to this day. She said, “Just a stay at home mom, nuh uh, GIRL, you a domestic goddess!!! You’re like the backbone of America!”  I laughed and honestly took that title to heart. So in honor of that lovely lady who came to my door so many years ago, I am naming my re-created version of the ever so popular Annie’s Goddess dressing – Domestic Goddess dressing!!

This is ever so simple, I know you are just gonna love it!!

Domestic Goddess Dressing;

3 Tablespoons of olive oil (good brands include; Bariani, Nunez de Prado, Soler Romero, Wilderness Family Naturals, Bionaturae, Colvita, Trader Joe’s Extra Virgin California Estate)

3 Tablespoons sesame oil (good brands include; Omega Nutrition, Flora, Hain’s, Loriva, Spectrum)
1/2 cup of tahini

1/4 -1/2 cup of water (or homemade chicken stock if you’d like it to be even more nourishing)

2 Tablespoons apple cider vinegar (or kombucha), plus a bit more to taste

1 – 1 1/2 Tablespoons of lemon juice

1 1/2 Tablespoons of soy sauce (gluten free, tamari or shoyu)

1 garlic clove minced, more to taste if desired

salt and pepper to taste

1 teaspoon each of dried parsley, chives, and tarragon

Directions:

Mix all the wet ingredients together in a bowl with a whisk, or if you prefer in the bowl of a food processor. Starting out with 1/4 cup of water (or stock). Then add the salt, pepper and dried herbs.  Taste it and add the additional water, lemon juice or vinegar to taste. Let sit for 10-15 minutes for flavors to meld, then taste it again and make any adjustments you see fit. If you’d like to use this as a dip use the lesser amount of water. To stretch it further use the larger amount of water.

Did I mention that my oldest son scarfed up some serious amounts of veggies with this dressing, and BEGGED me to make more. The very same son, that when I had tried to make this dressing from scratch in the past turned his nose up at, preferring the bottled stuff. Lesson learned, never give up on trying new things and hoping one day your kids WILL actually eat them.

If you like this post, check out the others in this series;

A week of salad dressings

Ginger Vinaigrette

I am also contributing this post to ‘Real Food Wednesdays‘ a blog carnival over at Kelly the Kitchen Kop.