Prep 10 mins
Cook 0 mins
I can't fully claim this recipe as my own since I found the original on Allrecipes. I did tweak it just a little based on my own preferences and what ingredients I had on hand. My husband, who I fear is going to turn into a bottle of Ranch dressing, loves this dressing almost as much. I use a microplane to grate the shallot and garlic, that way the dressing is nice and creamy without the need for a blender or food processor.
- 118.29 ml vegetable oil
- 59.14 ml sugar (start with less then add to taste)
- 59.14 ml white wine vinegar
- 4.92 ml salt
- fresh ground black pepper
- 29.58 ml mayonnaise
- 2.46 ml mustard powder
- 1 small garlic clove, grated
- 1 small shallot, grated
- Combine all ingredients and whisk until well combined. The flavor improves if you refrigerate for a while before using.
easy to make and great flavours. I made this in my blender and it came out great. The shallot was VERY strong but I'm thinking that it will mellow out over night.<br/><br/>update: I've made this many times and love it. For some reason the shallot and garlic amounts are too strong for me (which is strange because I love those) so I've adjusted both to small bits and then I add more to taste. I've also added poppy seeds to it which is DELICIOUS.
This was delicious! DH and I really enjoyed this and will be making and using this again and again. Followed the instructions and will be putting this in my Favorites of 2012. Made for Spring PAC 2012.
This is the first dressing I ever made. I will never buy a vinaigrette again. This was so good I will be eating salad daily until this is all gone. Made for PAC Fall 2009. Thanks for sharing Cat Berner!