Wednesday, December 2, 2009
I wasn’t planning on sharing this not-quite-homemade recipe with you, but my mother insisted and even my little brother, who usually hates mayonnaise, backed her up. The thing is, I can’t stand store-bought salad dressings, and I absolutely will not buy them. (They have such a gloppy texture from all those gums!) Prepared mayonnaise, on the other hand, I’m perfectly OK with. Anyway, this is the quick recipe I make when I’m in the mood for a creamy salad dressing but don’t feel like getting out the food processor and eggs. Everyone seems to love it, and it has inspired certain other people to give up bottled salad dressings too.
Quick Creamy Salad Dressing
½ cup mayonnaise
1 teaspoon Dijon mustard
1 to 2 cloves garlic, grated
2 ½ teaspoons freshly squeezed lemon juice
3 tablespoons water
Freshly ground black pepper
Blend together the mayonnaise, mustard, garlic, lemon juice, and water in a small bowl. Season to taste with salt and pepper.
Makes about ¾ cup. My personal preference for a brand of mayonnaise is Best Foods/Hellmann’s. This simple salad dressing is very versatile. Try adding minced fresh herbs such as Italian parsley, chives, or basil. Add a minced anchovy and grated Parmegiano to turn it into a Caesar-style dressing. Keeps for a day or two tightly sealed in the refrigerator.