3 salad dressings recipe
 These three easy salad dressings are super-simple to make from storecupboard ingredients. Take your pick from French, honey and mustard, or marie-rose. French dressing (aka vinaigrette) will transform anything from mixed salad leaves to tomatoes, avocado or tinned beans into a tasty side dish or simple starter. Try honey and mustard dressing with warm cooked new potatoes as a delicious accompaniment to sausages, pork chops or grilled chicken. Mix marie-rose dressing (aka seafood cocktail sauce) with cooked prawns and serve with Little Gem lettuce leaves or shredded iceberg lettuce for a classic prawn cocktail starter, or a sandwich filling. 2 tbsp red or white wine vinegar1 tsp mustard, ideally Dijon or French½ garlic clove, crushed1½ tsp caster sugar8 tbsp extra virgin olive oil, or a mix of olive oil and sunflower oilsalt and freshly ground black pepper 2 tbsp red or white wine vinegar 1 tsp mustard, ideally Dijon or French ½ garlic clove, crushed 1½ tsp caster sugar 8 tbsp extra virgin olive oil, or a mix of olive oil and sunflower oil salt and freshly ground black pepper 2 tbsp white wine vinegar or cider vinegar1 tbsp wholegrain mustard1 tbsp runny honey6 tbsp sunflower or vegetable oilsalt and freshly ground black pepper 2 tbsp white wine vinegar or cider vinegar 1 tbsp wholegrain mustard 1 tbsp runny honey 6 tbsp sunflower or vegetable oil salt and freshly ground black pepper 6 tbsp mayonnaise (around 75g/2¾oz)2 tbsp tomato ketchup1 tsp lemon juicesplash Worcestershire saucepinch cayenne pepper 6 tbsp mayonnaise (around 75g/2¾oz) 2 tbsp tomato ketchup 1 tsp lemon juice splash Worcestershire sauce pinch cayenne pepper Method To make the vinaigrette, put the vinegar, mustard, garlic, sugar, a pinch of salt and some pepper into a bowl. Whisk until well combined. Gradually whisk in the oil, 2–3 teaspoons at a time, until it is all incorporated and the dressing is thick and glossy. To make the honey and mustard dressing, put the vinegar, mustard, honey, a pinch of salt and some pepper into a bowl. Whisk until well combined. Gradually whisk in the oil, 2–3 teaspoons at a time, until it is all incorporated and the dressing is thick and glossy. To make the marie-rose dressing, put all the ingredients in a bowl and stir until thoroughly combined. To make the vinaigrette, put the vinegar, mustard, garlic, sugar, a pinch of salt and some pepper into a bowl. Whisk until well combined. Gradually whisk in the oil, 2–3 teaspoons at a time, until it is all incorporated and the dressing is thick and glossy. To make the vinaigrette, put the vinegar, mustard, garlic, sugar, a pinch of salt and some pepper into a bowl. Whisk until well combined. Gradually whisk in the oil, 2–3 teaspoons at a time, until it is all incorporated and the dressing is thick and glossy. To make the honey and mustard dressing, put the vinegar, mustard, honey, a pinch of salt and some pepper into a bowl. Whisk until well combined. Gradually whisk in the oil, 2–3 teaspoons at a time, until it is all incorporated and the dressing is thick and glossy. To make the honey and mustard dressing, put the vinegar, mustard, honey, a pinch of salt and some pepper into a bowl. Whisk until well combined. Gradually whisk in the oil, 2–3 teaspoons at a time, until it is all incorporated and the dressing is thick and glossy. To make the marie-rose dressing, put all the ingredients in a bowl and stir until thoroughly combined. To make the marie-rose dressing, put all the ingredients in a bowl and stir until thoroughly combined. Recipe tips Use the dressing straight away, or transfer to a screwtop jar and keep in the fridge: French dressing for up to 3 days; honey and mustard dressing for up to 5 days. The oil may solidify in the fridge, so leave at room temperature for around 30 minutes and whisk or shake the jar before using. If you’re having a picnic, take the dressing in its jar and mix with the salad shortly before serving.