Salad Dressings

Curry Dressing

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A nice change from the mostly sweet dressings you find on fruit.  

Ingredients:

  • ½ c Sour cream
  • ½ c Mayonnaise
  • 2 T Lemon juice
  • ¼ t Dry mustard
  • ¼ t Garlic salt
  • ¼ t Curry powder

Instructions:

  1. Mix sour cream and mayonnaise.
  2. Add other ingredients.

Serves: Makes 1 cup dressing – 6-8 servings

Notes:

  • Serve on cantaloupe, fresh pineapple, banana.  Top with toasted almonds.
  • Mayonnaise or Miracle Whip – both good.

Source: Sunset Magazine – a long time ago.

The One True Blue Cheese Dressing

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I made up nine different blue cheese dressings and then we tasted them – this one was our favorite.  Simple, creamy, blue cheesy and chunky.

Ingredients:

  • ¾ c Danish Blue Cheese, crumbled
  • ½ c mayonnaise
  • ¾ c sour cream
  • 1 tbsp lemon juice
  • ½ tsp grated onion
  • 1 clove garlic, pressed
  • ½ tsp Worcestershire sauce
  • freshly ground pepper

Instructions:

  1. Mix ingredients in order given.
  2. Blend well.
  3. Cover and chill to allow flavors to blend.

Serves: Makes 2 cups

Notes:

  • I used the blue cheese crumbles from Costco
  • I used dried onion
  • I added the Worcestershire sauce to the original recipe
  • and, yes Mary, I did use real mayonnaise although it would probably be even better with Miracle Whip.
  • One of the dressings added creamy cottage cheese – it would add more texture and volume.

Source: An ad for Danish Blue Cheese

Supreme Sauce

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Classic sauce for seafood or salad dressing. This recipe is from my grandmother from when she lived at the Hotel del Coronado during WWII.
Ingredients:

  • 1 cup mayonnaise
  • 1/2 cup catsup
  • 1/2 pint buttermilk (Fresh, not frozen, makes it too thin) or sour cream
  • 1 tablespoon Worcestershire Sauce
  • 2 lemons — Juiced (2 – 3 Tablespoons)
  • salt and pepper
  • orange juice

Directions:

  1. Mix  mayo and catsup.
  2. Add buttermilk/sour cream, Worcestershire Sauce, lemon and orange juice.
  3. Mix well.
  4. Salt and pepper to taste.
  5. Thin with orange juice if needed.

Note: VAK (Mom) uses Miracle Whip, buttermilk and the juice of one lemon and one orange. That is how I make it also.
Serves: Make 3 cups.
Source: Marjorie Austin from a chef at the Hotel del Coronado.
Comments: Use as dip for cooked shrimp (30-32 size) with tails removed.  Also really good on avocado and shrimp/scallops/lobster  as an appetizer or salad.