I featured this Douglas Adams quote in Food for Thought back in March, and couldn’t help but recall it when I came across this recipe somewhere on the interwebs. Da Google KNOWS I hadn’t set out in search of a white French salad dressing, and truth be known, I can’t think of what it may have been that I WAS looking for; but I came away with this recipe from “Jane Snow Cooks” by, ermmm, Jane Snow in Akron Ohio that is pretty darned tasty, and has put me in mind of trying a couple of new and different things with carrots at the very least.
The recipe calls for Hellmann’s mayonnaise as a base, which is totally good for me since that is my default mayo – but next time I make this dressing I believe I will bite the proverbial bullet and make my own – it’s not really very hard, especially with a blender, and I once saw this Spanish guy make it with just a large shallow pottery bowl and a whole lotta gentle shakin’ goin’ on. I believe I’ll stick with the blender. Homemade mayonnaise, or from a jar, this makes for a very nice addition to your salad – or even sammich spread! – repertoire, so all thanks to Jane Snow, and check it out!
• 1 cup Hellman’s mayonnaise
• 1/4 cup grated yellow onion – I used one smallish onion that I peeled, quartered, and tossed in the blender with the vinegar
• 1 tsp. Dijon mustard – I used Trader Joe’s smooth-textured Dijon, it has a terrific, horseradish-y bite that I love in stuff like this
• 1 tbsp. plus 2 tsp. distilled white vinegar
• 1 tbsp. plus 1 tsp. sugar – I just used 1 tbsp
Add the onion and vinegar to your blender container and pulse to well and truly mince, then add the remaining ingredients and blend until smooth. Ms. Snow grates the onion in a food processor or with a box grater, then minces it by hand before packing down into a measure, stirring into the mayonnaise in a bowl, and then adds the remaining ingredients.
Transfer to a lidded jar and stash in the fridge overnight to allow the flavors to blend.
Oh, and just a touch of the latest batch of giardiniera to top it all off.
Now that’s what I call a sammich!