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• 1/4 C. Buttermilk
• 1/4 C. Mayonnaise
• 2 Tbsp chopped Parsley
• 2 Tbsp chopped chives
• 1 Tbsp. Cider Vinegar
• 1/4 Kosher Salt
• Pinch of Garlic Powder
• Dash of Hot Sauce

• 3 Tbsp of bacon grease (or avocado oil)
• 3 Tbsp of apple cider/ red wine vinegar 
• 1 tsp grain mustard
• 1 Tbsp honey 
• Coarse salt and black pepper

Vigorously whisk all ingredients together in a sauce pan. Adjust to taste!

• 1 Egg Yolk
• 1 Garlic Clove
• Juice of 1 Lemon
• 1 tsp Dijon Mustard
• 4 Anchovies
• 1/2 C. Olive Oil
• Splash of Water

Blend all above ingredients in blender.

• 1/2 C. Grated Parmesan (stir in at end)

• 1/4 C. Olive Oil
• 1/4 C. Water
• 3 Tbsp Tomato Paste
• 3 Tbsp Ketchup
• 3 Tbsp Brown Sugar
• 1/2 tsp. Paprika
• 1/2 tsp. Kosher Salt

• 4 Tbsp. Minced Red Onion             *soak in cold water for 15 min
• 1 garlic Clove
• 4 Tbsp Fresh Parsley
• 2 tsp Dried Oregano
• 1 tsp. Kosher Salt 

Chop and mash the above into paste, then whisk with the below:

• 4 Tbsp Red Wine Vinegar
• 1 C. Olive Oil  

• 1/2 C. Mayonnaise
• 1/3 C. Sweet Chili Sauce
• 2 Tbsp. Sweet Picke Relish
• 2 Tbsp. Chopped Chives
• 1 chopped Hard boiled egg
• 1/2 Lemon - Juiced

• 2 Tbsp. Red Wine Vinegar
• 2 Tbsp. Dijon Mustard
• 1/2 tsp. Kosher Salt and Pepper
• 1/3 - 1/2 C. Olive Oil

• 3 Tbsp. Champagne Vinegar
• 3 Tbsp. Dijon Mustard
• 1/2 tsp. Kosher Salt and Pepper
• 1/2 C. Olive Oil

• 2 Tbsp. White Wine Vinegar
• 1 minced shallot
• 2 Tbsp. Dijon Mustard
• 1/2 tsp. Kosher Salt and Pepper
• 1/3 - 1/2 C. Olive Oil

• 1 head of Garlic (top off, drizzle with olive oil, wrap in Foil, Roast at 400 for 35 min.  Cool, remove garlic from casing)
• 2 Tbsp. Red Wine Vinegar
• 2 Tbsp. Dijon Mustard
• 1/2 tsp. Kosher Salt and Pepper
• 1/3 - 1/2 C. Olive Oil
• 3 Tbsp. Grated Parmesan

• 2 Tbsp. Red Wine Vinegar
• 2 Tbsp. Dijon Mustard
• 1/2 tsp. Kosher Salt and Pepper
• 1/3 - 1/2 C. Olive Oil

Add the below to the bleded items above

• 1/3 C. crumbled Blue Cheese
• 3 Slices of Bacon - cooked and Crumbled
• 2 Tbsp. Chopped Chives

• 2 Tbsp. Red Wine Vinegar
• 2 Tbsp. Dijon Mustard
• 1/2 tsp. Kosher Salt and Pepper
• 1/3 - 1/2 C. Olive Oil

Crush the Cheese then whisk the below in to the mix above

• 1/2 C. Crumbled Feta Cheese
• 1 Tbsp. Parsley
• 1 tsp dried Oregano
• 1 diced Plum Tomato

• 1/4 C Buttermilk
• 3 oz. Softened goat cheese
• 2 Tbsp White Wine Vinegar
• 1 Tbsp Olive Oil
• 1 Tbsp. Horseradish
• 1 Tbsp. Chopped Dill (add at end)
• 1 Tbsp. Chives (add at end)

• 1/4 C Mayonnaise
• 3 Tablespoons Red Wine Vinegar
• 2 Tbsp Sour Cream
• 2 Tbsp Olive Oil
• 1 tsp Italian seasoning
• 1 Garlic Clove
• 1/4 tsp kosher salt
• 1 Tbsp chopped parsley (stir in at end)

• 2 Tbsp. Balsamic Vinegar
• 1 Tbsp. Lemon Juice
• 2 Tbsp. Dijon Mustard
• 2 Tbsp Mayonnaise
• 1/2 tsp. Kosher Salt and Pepper
• 1/2 tsp. minced garlic
• 1/2 tsp. sugar
• 1/2 C Olive Oil (gradually add at end)

• 1/4 C. Butter Milk
• 1/4 C. Sour Cream
• 1/2 C. Crumbled Blue Cheese
• 1/2 Lemon - Juiced
• Salt and Hot Sauce

• 2 Tbsp. Mayonnaise
• 2 Tbsp. Dijon Mustard
• 2 Tbsp. Red Wine Vinegar
• 1 Minced Shallot
• 2 Tbsp. Chopped Capers
• 1 Tbsp Minced Chives
• 1 Tbsp Minced Parsley
• 1 Tbsp Minced Tarragon
• 1/2 tsp. Kosher Salt
• 1/2 C. Olive Oil

• 1/3 C. Greek Yogurt
• 1/3 C. Mayonnaise
• 2 Tbsp. Lemon Juice
• 1 1/2 tsp. Roasted Curry Powder
• 1 tsp. Honey
• 1/4 teaspoon Kosher Salt

• 1 Tbsp. Dijon Mustard
• 1 Tbsp. Champagne Vinegar
• 1 Minced Shallot
• 1/2 tsp. Kosher Salt and Pepper
• 1/3 C. Truffle Oil
• 1/3 C. Olive Oil

• 1 Tbsp. Dijon Mustard
• 2 Tbsp. Lemon Juice
• 1 tsp. Lemon Zest
• 1/2 tsp. Kosher Salt
• 1/2 tsp. Sugar
• 1/4 C. Olive Oil
• 1/4 C. Vegetable Oil
• 1 Jar of Roasted Red Peppers
• 1 tsp. of Minced Rosemary

• 1/2 C. Mayonnaise
• 1/2 C. Sour Cream
• 1/2 C. Fresh Parsley
• Lemon - Juiced
• 2 Chopped Scallions
• 3 Tbsp Chopped Tarragon
• 3 Anchovies

• 2 C. of Seeded Cucumber
• 3 Tbsp Sherry Vinegar
• 1/3 C. Olive Oil
• 1/3 C. Vegetable oil
• 1/2 tsp. of kosher salt and pepper to taste
• 1/2 C. torn Dill

• 1 Egg
• 2 tsp. Creole Mustard
• 2 tsp. White Vinegar
• 1/2 tsp. Cajun Seasoning
• 1/2 C. Olive Oil
• 1/2 C. Chopped Scallions

• 1 Tbsp. Dijon Mustard
• 2 Tbsp. Lemon Juice
• 1 tsp. Lemon Zest
• 1/2 tsp. Kosher Salt
• 1/2 tsp. Sugar
• 1/4 C. Olive Oil
• 1/4 C. Vegetable Oil