This was a recipe article by the Chicago Tribune published in 1980 and found in a large collection. Recipes are typed below along with a scanned copy of the article (click to view a larger copy).

Recipes for homemade salad dressing

The following dressings are incredibly simple to make. Vegetable oil is used in all because of its mild flavor.

Basic mayonnaise

One cup

2 egg yolks
2 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. dry mustard
1/8 tsp. cayenne
3/4 cup oil

Put yolks, juice, salt, mustard, and cayenne in blender container. Cover; process a few seconds. Uncover and, with the motor running, very gradually drizzle in oil. Stop blender and scrape down sides. Process a few more seconds. Refrigerate until needed.

The following variations are based on the above mayonnaise.

Thousand island dressing

Mix 1/4 cup mayonnaise with one tablespoon chili sauce, two pimiento-stuffed olives, minced, and one teaspoon each sweet pickle relish and minced onion. Cover and refrigerate until serving. Makes one cup.

Blue cheese dressing

Mix 1/4 cup mayonnaise with 1/4 cup whipping cream, 1/8 teaspoon salt, and one ounce crumbled blue cheese. Cover and refrigerate until serving. Makes 1/2 cup.

Creamy garlic dressing

Put 1/4 cup each mayonnaise and half-and-half in blender container. Add one small garlic clove, halved, 1/8 teaspoon salt, and coarse black pepper to taste. Blend until smooth. Cover and refrigerate. Makes 1/2 cup.

Creamy cucumber dressing

Mix 1/2 cup minced, seeded, pared cucumber with 1/2 teaspoon salt. Let stand five minutes. Rinse cucumber and drain well. Mix 1/4 cup sour half-and-half with three tablespoons mayonnaise. Stir in well-drained cucumber. Cover and refrigerate until serving. Makes 2/3 cup.

Basic French dressing

Two cups

1/2 cup white vinegar
1 1/2 cups oil
1 1/2 tsp. salt
1 small slice onion
2 tsp. sugar
1/2 teaspoon each: paprika, dry mustard

Put all ingredients in blender container. Process until creamy and smooth. Refrigerate in jar with tight-fitting lid until serving. Shake before serving.

Italian dressing

1 1/3 cups

1 cup oil
1/3 cup red wine vinegar
1 garlic clove, halved
1 tbsp. grated parmesan cheese
1 tsp. salt
1/2 tsp. sugar
1/4 tsp. Italian seasoning blend
1/8 tsp. coarsely ground pepper
Pinch of crushed red pepper flakes

Put all ingredients in blender container and process until well mixed. Refrigerate in tightly covered container until serving. Shake or process before serving.