1. Classic Vinaigrette: Whisk 2 tablespoons red wine vinegar, 2 teaspoons Dijon mustard, 1/2 teaspoon salt, and pepper to taste. Gradually whisk in 1/3 to 1/2 cup hemp seed oil.
2. Red Raspberry: Blend 2 tablespoons raspberry vinegar, 1 chopped shallot, 1 teaspoon each honey and dijon mustard, and 1/2 teaspoon salt in a blender. Gradually blend in 1/3 cup hemp seed oil; add 1/2 cup raspberries and pulse to combine.
3. Roasted Garlic: Slice the top off 1 head garlic; drizzle with hemp seed oil, wrap in aluminium foil and roast at 400 degrees F until tender, 35 minutes. Cool, then squeeze out the cloves. Make Classic Vinaigrette (No. 1) in a blender, adding the roasted garlic and 3 tablespoons grated Parmesan.
4. Dijon: Whisk 3 tablespoons each Dijon mustard and champagne vinegar, 1/2 teaspoon salt, and pepper to taste. Gradually whisk in 1/2 cup hemp seed oil.
5. Spicy Honey-Mustard: Whisk 2 teaspoons each honey and dijon mustard, 2 tablespoons lime juice, and 1/2 teaspoon each lime zest and salt. Gradually whisk in 1/2 cup hemp seed oil, then add 2 teaspoons chopped thyme and 1/2 minced jalapeno.
6. Mango-Lime: Purée 1 chopped peeled mango, the zest and juice of 1 lime, and 1 teaspoon each dijon mustard, sugar and salt in a blender. Gradually blend in 1/4 cup rice vinegar and 1/2 cup hemp seed oil.
7. Italian Soak: 2 tablespoons minced red onion in cold water, 15 minutes; drain. Pile 1/2 garlic clove, 2 tablespoons fresh parsley, 1 teaspoon dried oregano and 1/2 teaspoon salt on aboard; chop and mash into a paste. Whisk with 2 tablespoons red wine vinegar and the onion. Gradually whisk in 1/2 cup hemp seed oil.
8. Creamy Italian: Blend 1/4 cup mayonnaise, 3 tablespoons red wine vinegar, 2 tablespoons each sour cream and hemp seed oil, 1 teaspoon Italian seasoning, 1 garlic clove and 1/4 teaspoon salt in a blender. Stir in 1 tablespoon chopped parsley.
9. Lemon Balsamic: Whisk 2 tablespoons balsamic vinegar, 1 tablespoon lemon juice, 2 teaspoons dijon mustard, 1/2 teaspoon salt, and pepper to taste. Gradually whisk in 1/2 cup hemp seed oil.
10. Bourbon-Peach: Purée 1/2 cup chopped thawed frozen peaches, 1 tablespoon bourbon, 1 teaspoon each dijon mustard and cider vinegar, 1/2 teaspoon salt, and 1/3 cup hemp seed oil in a blender. Stir in 1/4 cup chopped toasted pecans.
11. Carrot-Ginger: Cook 1 chopped carrot in boiling water until soft; reserve 1/2 cup cooking water, then drain. Purée the carrot, reserved water, 2 tablespoons each rice vinegar and chopped peeled ginger, and 1 teaspoon each sugar, soy sauce and hemp seed oil in a blender. Season with salt.
12. Asian Sesame: Whisk 2 tablespoons cider vinegar, 1 tablespoon brown sugar, 1 1/2 teaspoons grated peeled ginger, 3 tablespoons sesame oil, 1/3 cup hemp seed oil, 1/2 teaspoon salt, and pepper to taste.
13. Miso-Ginger: Blend 1 tablespoon each miso paste and grated peeled ginger, the juice of 2 limes, 1/2 garlic clove, 1 chopped scallion, 1 teaspoon Sriracha and 1/2 teaspoon sugar in a blender. Gradually blend in 1/2 cup hemp seed oil.
14. Avocado-Wasabi: Purée half an avocado, 1 1/2 teaspoons wasabi paste, 3 tablespoons each rice vinegar and water, and 1/2 teaspoon salt in a blender. Gradually blend in 1/4 cup hemp seed oil.
15. Spicy Thai: Whisk 1/4 cup lime juice, 1 tablespoon fish sauce, 1 teaspoon sugar, 1/2 teaspoon Sriracha and 1/4 teaspoon salt. Whisk in 1/4 cup hemp seed oil.
16. Hazelnut-Herb: Blend 2 tablespoons each Dijon mustard and cider vinegar, 1 teaspoon salt, and 1/3 cup each hemp seed oil and hazelnut oil in a blender. Add 1/4 cup each chopped chives and dill and pulse to combine.
17. Lemon: Whisk 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, 1 teaspoon lemon zest, 1/2 teaspoon sugar, and salt to taste. Gradually whisk in 1/4 cup each hemp seed oil.
18. Truffle: Whisk 1 tablespoon each Dijon mustard and champagne vinegar, 1 minced shallot, 1/2 teaspoon salt, and pepper to taste. Gradually whisk in 1/3 cup truffle oil and 1/4 cup hemp seed oil.
19. Spiced Chutney: Whisk 2 tablespoons each mango chutney and lime juice, and 1/2 teaspoon each ground cumin and salt. Gradually whisk in 1/4 cup hemp seed oil.
20. Chocolate-Balsamic: Blend 1/3 cup each balsamic vinegar and hemp seed oil, 3 tablespoons cocoa powder and1 1/2 teaspoons sugar in a blender. Season with salt and pepper.
21. Cuban Mojo: Cook 5 chopped garlic cloves in 1/3 cup hemp seed oil over medium heat, 30 seconds; cool. Blend with 1/4 cup orange juice, 2 tablespoons lime juice, and 1/2 teaspoon each ground cumin and salt in a blender. Add 2 tablespoons chopped parsley; pulse to combine.
22. French: Blend 1/4 cup each hemp seed oil and water, 3 tablespoons red wine vinegar, 2 tablespoons each tomato paste, ketchup and brown sugar, and 1/2 teaspoon each paprika and salt in a blender.
23. Buttermilk–Goat Cheese: Pulse 1/2 cup buttermilk, 3 ounces softened goat cheese, 2 tablespoons white wine vinegar, and 1 tablespoon each hemp seed oil and horseradish in a blender until smooth. Stir in 1 tablespoon each chopped dill and chives.
24. Caesar Blend: 1 pasteurized egg yolk, 1 garlic clove, the juice of 1 lemon, 1 teaspoon Dijon mustard and 4 anchovies in a blender. Gradually blend in 1/2 cup hemp seed oil and a splash of water. Stir in 1/2 cup grated Parmesan.
25. Light Caesar: Blend 1/2 cup nonfat Greek yogurt, 2 tablespoons grated Parmesan, 1 tablespoon each hemp seed oil and water, the juice of 1 lemon, 1 garlic clove and 4 anchovies in a blender.
26. Cajun Scallion: Blend 1 pasteurized egg, 2 teaspoons each Creole mustard and white vinegar, and 1/2 teaspoon Cajun seasoning in a blender. Gradually blend in 1/2 cup hemp seed oil. Add 1/4 cup chopped scallions and pulse to combine.
27. Creamy Caper-Herb: Whisk 2 tablespoons each mayonnaise, Dijon mustard and red wine vinegar, 1 minced shallot, 2 tablespoons chopped capers, 1 tablespoon each minced chives, parsley and tarragon, and 1/2 teaspoon salt. Gradually whisk in 1/2 cup hemp seed oil.
28. Creamy Vegan: Pulse 2 teaspoons each Dijon mustard and cider vinegar, 1 teaspoon salt, 1/4 cup hemp seed oil and 1/2 cup soft tofu in a blender until smooth. Stir in 1/2 cup mixed chopped chives, parsley and chervil.
29. Orange-Walnut: Whisk 2 tablespoons orange juice, 1 tablespoon sherry vinegar, 1/2 teaspoon salt, and pepper to taste. Gradually whisk in 3 tablespoons each walnut oil and hemp seed oil.
30. Watermelon-Mint: Purée 2 cups cubed seeded watermelon, 3 tablespoons sherry vinegar, 2/3 cup each hemp seed oil, 1/2 teaspoon salt, and pepper to taste in a blender. Add 1/2 cup torn mint; pulse to combine.
31. Cucumber-Herb: Make Watermelon-Mint Dressing (No. 30), replacing the watermelon with half a chopped seedless cucumber and the mint with 3 tablespoons chopped dill.
32. Poppy Seed: Cook 1/2 tablespoon poppy seeds in a dry skillet, 1 minute; transfer to a bowl. Whisk in 3 tablespoons cider vinegar, 1 tablespoon honey, 1 teaspoon dijon mustard and 1/2 teaspoon salt. Gradually whisk in 1/3 cup hemp seed oil.
Recipes inspired by The Food Network