Having lived in Williamsburg for many years, I can attest that this recipe taste nothing like the Williamsburg Cheese Shop's (WCS) famous spread. If that is what you are looking for, then there are better copies available (see Savory and Simple for better copy). That said, this is still a good spread for sandwiches and as a bread dip. This has a bit more mustard flavor than the original recipe. Also, the WCS recipe won't have any sugar or garlic. Both flavors can be tasted in this version. If you want a good sandwich spread, give this a try just don't compare it to the original WCS recipe.
Fantastic! Love house dressing. I added a squirt of lemon and used Inglehoffer stone ground mustard (to eliminate the need for mustard seeds - it has whole seeds right in the bottle) at 1.5ish to what's recommended. Dangerously close to the real thing!
I'm told that the real House Dressing only contains 3 ingredients: mayo, Boar's Head mustard, and Sharwood steak sauce. Either way, I'm excited to try this!
mmm this was so good. i love the cheese shop's house dressing, and i was SO excited to find this recipe. I used it on lentil salad sandwiches with provolone and it was amazing. i didn't have much time so i substituted some garlic powder and fine white sugar, stirred it up with a spoon, and served it right away, but it was still fantastic! (i also used a bit less mayo but that's just a personal preference.) thank you thank you so much for posting this!
I just mixed this up and knew right away by the smell that this was just what I wanted. And then I tasted it and knew it was a winner. We always visit the Cheese Shop for bread ends and house dressing and now we can enjoy this more often than once or twice a year when we go to Williamsburg.
Best of Zaar 2008 Tag: AWESOME - this is an incredible cheese spread - hardest part was waiting 24 hours to eat it!!
This is a very tasty spread with just the right amount of flavor. I needed it right away for some sandwiches, and it was wonderful even before letting it sit overnight. It made the perfect amount to last us a few days for our ham or turkey sandwiches. The only change I made was to use regular white sugar. This recipe is not much more trouble than the usual "dijonnaise" that I make by simple mixing some dijon mustard into mayonnaise, but it is so much tastier.
I just want to point out that I devised this recipe first in 2008 and posted it on Epicurious. This person copied it verbatim saying she "modified" it. The only modification she made was adding the word "large" in front of clove of garlic.