Recipe by Roxygirl in Colorado
I used to be fussy about my tuna salad dressings, since most of the time they tasted too "tinned" or "fishy." This all-purpose dressing from "Cook's Illustrated" is fabulous on all three types of sandwich fillings. Listed are the variations suggested for each filling. Recipe makes 1/4 cup (enough for one 6 ounce can tuna) but can be doubled or tripled.
Top Review by JeriBinNC
I've only tried this with eggs so far, but I'll be trying it with tuna and chicken, too. I made it plain the first time, and then I added some basil. Both were excellent--and I had no idea that basil was such a lovely addition to egg salad! I look forward to trying all the variations of this versatile recipe. Thanks for posting!
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream (or plain yogurt or buttermilk)
- 1 -2 teaspoon fresh lemon juice
- 1⁄2-1 teaspoon dijon-style mustard (optional)
- salt & freshly ground black pepper
Directions See How It's Made
- In medium bowl using a fork, stir together all the ingredients, until completely smooth.
- Cover and refrigerate until ready to use.
- Barbecue (for chicken): Omit the lemon juice and add 1 tablespoon prepared barbecue sauce.
- Basil (for chicken and egg): Add 1 tablespoon minced basil and 2 tablespoons seeded, diced tomato.
- Buttermilk (for chicken): Substitute buttermilk for the sour cream and add 1 tablespoon minced scallions or chives; just before serving stir in 2 tablespoons fried, crumbled bacon.
- Chipotle (for chicken and egg): Add 1/2 to 1 -1/2 teaspoon chipotle in adobo sauce.
- Chutney (for chicken) Add 1 tablespoon mango chutney.
- Club (for chicken and egg): Add 1 tablespoon each diced avocado and seeded, diced tomato; just before serving stir in 2 tablespoon fried, crumbled bacon.
- Curry (for chicken) Add 1 teaspoon curry powder, pinch ground ginger, and honey to taste.