The Secret
(You’ll have to destroy your computer after you read this- sorry)
4-8 cloves of garlic
1/2 cup of Hellman’s Lite Mayonaise
1/2 cup vegetable oil
1/3 cup of finely grated or powdered parmesan cheese
1 egg white
1 tsp Dijon mustard
1-2 tsp Pick-a Peppa Sauce
1-2 tsp worchester sauce
1 -2tablespoon vinegar
1 -2 tablespoon lemon or lime juice
2 teaspoons fish sauce
1 tablespoon honey
1 tsp of pepper
1-2 tablespoons of anything else you think might be good
Method:
Take a little food processor and chop the garlic first. Don’t be a whimp with the number of cloves. Garlic is good. It’ll make you grow hair and a wooden leg.
Dump everything else in the processor and blend the crap out of it until it’s smooth and looks like dressing. Stick your finger in and taste it. If you like it more tart, add more lemon or vinegar. If you like it more sweet add a bit more honey. If you like it more anchovy-ish, add more fish sauce.
Stick a different finger in to taste it again.
If for some strange reason it looks too thin, add another plop of mayonnaise. BTW I say lite mayonnaise because it seems that whatever strange genetically modified fillers they put in, gives the dressing a better consistency. If you don’t like strange additives and are willing to live with a thinner dressing use the regular mayonnaise. If you’re a real superhero make your own mayonnaise.
If it looks too thin, you could also add a bit more parmesan cheese.
Stick your middle finger in and taste it one final time.
Mix with chopped Romaine lettuce, croutons and more grated cheese.
NOTE: If your husband is like mine and thinks croutons are actually a snack food similar to Doritos you may discover that the bag of croutons you bought for the salad is no longer in the cupboard. Don’t panic. You can make your own with bread or rolls that you put in the freezer to keep your husband from eating them (frozen things are hard on his teeth). Just chop them up into cubes that resemble croutons, drizzle with some olive out, sea salt and pepper and voila! Croutons. (Of course you have to bake them until brown at this point)
Alternatively, you could get in a big fight and make your husband go back to the grocery store to get more.
6 Comments
LOL will definitely try this recipe and will also need the croutons recipe as mine always disappear during the holidays !! Frank is not alone x
Thanks Karen. It’s a favourite. Frank’s crouton habit, however, is not season specific 🙂
Hello Carolyn,
Wow your recipe is very similar to my own. Fooled with ingredients one day till things tasted good and it has been a hit ….. I will have to give yours a try.
Decided to check out your blog as your sister gave you such good reviews. I have known Brenda for years and I also work at Carleton and we both used to live in Richmond….well I still do but they hove …..
Anxious to read more of your recipes….
My dressing is in a constant state of evolution! Thanks for checking out the blog!
This looks awesome. I have a quick question. Is the egg white totally necessary? What does it add to the recipe? I have a raw egg phobia.
Good question Sue. Just leave it out. I have yolk phobia, so that’s why it’s only an egg white. I suppose it effects the consistency somewhat but it wouldn’t effect the taste. I’m a big believer in giving things a try. For example, I don’t like anchovies, so I substituted the fish sauce and I think it works nicely. Great to hear from you.