Sadly, I was incorrect.
It was simple to make, but it was also just this side of tasteless, and nowhere near as good as my own, favorite (until now) French dressing. I was about to just go ahead and make the old standby, when I came across an interesting variation…
Fortunately, I had just that morning finished putting up close to two dozen half-pints of really nice chili sauce, so I was good to go from that perspective. All I needed was the blender and five minutes.
•1/4 cup sugar
•1/4 cup red wine garlic vinegar
•1/2 tsp Worcestershire sauce
•1/4 cup chili sauce
•1 tbsp diced red onion
•1 clove garlic, minced
•1/4 tsp seasoned salt
•1/2 cup veggie oil
Scrape down the sides of the blender jar and then, with the blender running, sl-o-o-o-wly stream the veggie oil in through the opening in the lid.
Continue blending until all of the oil is absorbed and the dressing has emulsified into a creamy orange color.
And just the dressing for a romaine, feta, Persian cucumber, and sun dried tomato salad.
As it turned out, it also wasn’t too, too bad drizzled over a bit of salmon and quinoa, which rounded out our dinner.
Yeh, you could buy a jar from the market…
you could make your own, it’s pretty simple, and much better than the store bought stuff.
I have a nice recipe, here, but if you have a little patience, check out tomorrow’s Parfait! post – wherein I take a nice chili sauce and make it so much better.