I was watching a show on Food Network, and they were profiling this famous steakhouse that was famous for – yeh, of course, their steaks, but also…
their salad dressing!
While watching, I realized one of their secrets was that, while they were talking a lot about soaking chopped garlic in oil for however long before starting the dressing, they were basically making home made aioli (garlic mayonnaise) as the base.
Well… heck, I can do that!
Then, I googled copycat recipes and tweaked a bit here and there and came up with this really nice dressing.
Is it the same as the famous steakhouse?
No idea. Never been; more than likely not going – but it is nice. Just remember to dust your salad dressing with a bit of paprika on top of the salad.
•1 large egg
•1-1/2 tbsp white vinegar
•1/2 tsp dry mustard
•1/2 tsp kosher salt
•1 cup garlic infused oil
•1 cup garlic mayonnaise
•1/4 tsp sugar
•1/2 tsp Worcestershire Sauce
•1 tsp Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste
•1/4 tsp sugar
•1/4 tsp garlic powder
•1/2 cup finely shredded Cheddar cheese
•2 to 4 tbsp milk
Place the egg, vinegar, mustard, and salt in the bowl of a mini food processor. Pulse briefly to mix and let stand for a few minutes.
With the processor running, slowly dribble the oil (mine has a handy dribble dispenser built in to the top) until your mayonnaise has emulsified.
Note: this will not take long, be careful not to over blend your mayonnaise.
Transfer one cup of the mayonnaise to a bowl and whisk in the remaining ingredients, except for the milk. I used my immersion blender.
Whisk in enough milk to make the dressing the consistency you prefer – I used two tablespoons.
Transfer to a jar, cover, and chill for a couple of hours or, always more better, overnight, to let the flavors blend.
Makes 12 ounces.
When ready to serve, don’t forget to sprinkle a bit of paprika on top. It is a nice splash of color, but it also seems to really ‘finish’ the salad dressing.