If you don’t already, you should. What you make is usually far superior (and more healthy, without strange-sounding additives) than anything you can buy in a bottle. I’ll share a couple of videos that I found (and have used recipes from myself), if you are interested.
First is one of my favorite chefs, Brian Lagerstrom.
The recipes are available in the description box on YouTube.
I recommend his vinaigrette. I also want to try the Caesar dressing. I recently tried a chicken Caesar pasta salad that was delicious, so I want to make my own dressing the next time I prepare it.
Here is another video, from which I have tried a couple of the recipes: Thousand Island and Blue Cheese.
Links to the recipes are provided in the YouTube description box.
Stella's Place 
Thanks for posting these!
I am preparing to (once again) stock up and makemake all our own dressings, spice mixtures, and so on….to keep it cleaner eating in this house. Not that we eat badly, but we do have legit dietary issues that “store bought” really doesn’t work for us.
Seed oils, preservatives and the like are pretty much off the table, but there are not many rules to cooking either so acceptable “swaps” on ingredients usually work out – especially heat levels. We have folks who love ginger and hate horseradish, and vice-versa…easy to accommodate.
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Hmmm…..no corrections after posting. Sorry for typos!
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I noticed one thing. The creamy dressings usually call for prepared mayo. Most prepared mayos are made with soybean oil. If that is a concern, then stick with a mayo made with avocado oil, or make your own.
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Since these dressings are clean and don’t contain preservatives, you can’t make them far ahead if they contain homemade mayo (eggs and oil) or fresh vegs. – onion, shallots, garlic or peppers.
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My fave has always been oil and vinegar, with a variety of vinegars handy. Sometimes I just use salt and pepper, sometimes Spike. Been meaning to try walnut oil instead of olive. Thanks for these.
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I like a simple vinegar and oil too, but I add a bit of Dijon or grainy mustard. It adds some seasoning, but it is also a great emulsifier.
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