1/4 cup Dijon mustard, Grey Poupon

1/4 cup honey

1 1/2 tablespoons sugar

1 tablespoon sesame oil

1 1/2 tablespoons apple cider vinegar

1 1/2 teaspoons lime juice

Blend all the ingredients with an electric mixer.  Cover and chill.

2 Servings

2 teaspoons tomato paste

1 1/2 teaspoons sugar

1 teaspoon onions, finely grated

1 teaspoon dry mustard

3/4 teaspoon paprika

pinch paprika, sweet, smoked

1/4   teaspoon coarse salt

1/4   teaspoon celery seeds

 fresh ground black pepper

4 1/2 teaspoons red wine vinegar

1 1/2 teaspoons fresh lemon juice

1/2   cup canola oil

Whisk tomato paste, sugar, onion, mustard, paprikas, salt, and celery seed in a medium bowl; season with pepper.  Whisk in vinegar and lemon juice.  Add oil in a slow, steady stream, whisking until emulsified.  Alternatively, puree all ingredients except the oil in a blender.  With machine running, add oil in a slow, steady stream; blend until emulsified.  Use dressing immediately.

8  Servings

1 cucumber, medium, peeled, halved lengthwise, seeded and grated on large holes

1 tablespoon shallots, finely chopped

3/4 cup sour cream

1/4 cup buttermilk

1/4 cup mayonnaise

3 1/2 tablespoons fresh lemon juice

1 1/4 teaspoons coarse salt

pinch cayenne pepper

3 tablespoons fresh parsley, finely chopped

3 tablespoons fresh chives, finely chopped 

Stir together cucumber, shallot, sour cream, buttermilk, mayonnaise, lemon juice, salt, cayenne, parsley, and chives in a medium bowl.  Season with additional salt and cayenne, if desired.  Dressing can be refrigerated in an airtight container up to 3 days.

10  Servings

1/2 cup mayonnaise

1/4 cup grated parmesan cheese

1/4 cup buttermilk (regular milk can be substituted)

1 1/2 teaspoons minced garlic

1 teaspoon minced fresh parsley

1/2 teaspoon lemon juice

Whisk all ingredients in a small bowl.  Refrigerate until serving time to let flavors develop.

4  Servings

1 cup lowfat buttermilk

1/4 cup mayonnaise

1/4 cup plain lowfat yogurt

1 tablespoon fresh lemon juice

1/2 teaspoon fresh thyme, coarsely chopped

4 ounces blue cheese, crumbled

coarse salt, and fresh ground pepper

Whisk buttermilk, mayonnaise, yogurt, lemon juice, and thyme in a bowl.  Stir in cheese.  Season with salt and pepper.  Chill in an airtight container up to 3 days.

 7  Servings