Tuna/egg/chicken Salad Dressing (all-purpose)
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.
- Ready In:
- 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
- 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.
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I used this for tuna sandwiches. I cut it in half for one can of tuna and used Greek yogurt, plain mustard as we're not mustard fans. I found I was out of honey but added a bit of Splenda. I loved it! I had never thought of adding a bit of sweetness to "any type" salad fillings, but I think it will become my secret ingredient. I just dumped everything in with the tuna and next time I will mix up the dressing first and let it meld for awhile in the refrigerator. I might just have to buy a jar of Dijon mustard...now that's a FIRST!Reply
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!1Reply
five stars for the great taste and healthy level. I used light mayo and light sour cream. I did not use dijon-style mustard instead I put in 2 teaspoon of honey. It taste so good. My DH said it tasted like the Tequilaberry salad dressing that we used to have in Minnesota! but it is has less calories in it. Thanks for the great dressing recipe! We are sick of Ranch and this is a good one.Reply