1) My basic salad dressing recipe is a clove of crushed garlic, one Tablespoon Dijon mustard, salt and pepper, juice of half or whole lemon and a half cup of olive oil
2) Sometimes I add red wine vinegar to make it more acidic and when I make Caesar Dressing, I add an egg yolk to the mustard and then use the coarseness of the salt to mash up the crushed garlic with one tiny filet of anchovy. I use the back of the knife and press it against the cutting board to make a paste.
3) When you put the egg yolk in the bowl, cover it with the lemon juice immediately. That will break it down. Then whisk and pour in the olive oil slowly
4) An egg yolk can incorporate nearly a cup of olive oil, especially with the mustard. The egg yolk and the mustard act as emulsifiers and that is what keeps the dressing from separating, along with whisking the oil in very slowly. It is the basic premise of making mayonnaise.
5) So, I also add cayenne to the Caesar Dressing, but just a touch. You really can't make a mistake.
6) My Asian dressing is made with rice wine vinegar and sesame oil, but not very much, like a quarter cup of each. I add about 2 teaspoons grated ginger and 2 Tablespoons of mayo, leave out the mustard and a pinch of dry wasabi powder.
7) If it is too thick, add lemon juice or more rice vinegar, if too runny, more mayo. And salt and pepper.
8) To Make Thousand Island Dressing: combine equal parts Miracle Whip, pickle relish and ketchup, or I have used chili sauce, that looks exactly like ketchup but more pricey.
9) Bleu Cheese dressing is probably made with the base of the Caesar Dressing, minus the anchovy, and add a half cup of sour cream and a half cup of crumbled Bleu Cheese or Gorgonzola.