Of course, what was 2.95 in 1985, and 5.99 just five years ago is now 9.99 or more; so I think a bit harder before I actually bring one of these puppies home. I use a riff on my old rule for buying an album – I had to hear two songs I liked before shelling out for the whole LP; now I have to be grabbed by at least two recipes while waiting for my turn at the register before I’ll part with that tenner.
This recipe comes from the latest addition, which easily passed my two-recipe-test: Make Ahead Holiday Recipes from Better Homes and Gardens Special Interest Publications (which is a heckuva challenging masthead, in my humble opinion). The pickled beet and sage conserve intrigues me – I’m thinkin’ a little sumpin’ sumpin’ different for Rich’s mom at Christmas – as do the mini gruyère puffs (really just gougère by another name); but what sealed the deal was this wicked simple recipe for creamy garlic dressing – the best, I think, I’ve found.
•3/4 cup mayonnaise
•1/4 cup sour cream
•2 tsp white wine vinegar
•3 garlic cloves, minced
•1/2 tsp Italian seasoning – I used Italian Salad Dressing Seasoning Base from The Spice House
•1/4 tsp dry mustard
•1/8 tsp salt
•1/4 tsp sugar – this was my addition to the recipe, and I am pretty pleased with it
•1 tbsp milk (plus more, if needed)
I used my handy dandy hand blender, so just tumbled whole garlic cloves in with all the other ingredients and whizzed away – worked a treat – but you can certainly just do this by hand – there’s no emulsifying going on – just be certain your garlic is really finely minced, and mebbe bruise your Italian seasoning a bit by rubbing it between your hands.
The final product is lovely and GARLICKY (I may try roasting my garlic first next time), and will keep in the fridge for about a week. If it seems too thick after sitting in the fridge, thin it out with another tablespoon or so of milk.