Dorothy Lynch Dressing, and a Nifty Dipping Sauce

I was reading a novel; it was set in Nebraska, or one of the characters was from Nebraska, and something called “Dorothy Lynch Salad Dressing” was mentioned.

So, of course, I looked it up… and found, on, a recipe claiming to be “like” Dorothy Lynch dressing, and it was said to be most excellent on taco salad.

So, I made it, and cut back on the sugar called for (by two thirds), and it was OK (I need to work on it a bit), but, it made for a

pretty nifty dipping sauce for shrimp and pork Soul Rolls.

Note: this dressing uses condensed tomato soup, so it can not be considered gluten-free.

Dorothy Lynch Dressing:
•1 (10.75 ounce) can condensed tomato soup
•1 cup vegetable oil
•1/4 cup white sugar
•1/2 cup white vinegar
•1 tsp dry mustard powder
•1 tsp Seasoned Salt
•1 tsp celery seeds
•1/4 tsp coarsely ground black pepper
•1/8 tsp garlic powder

Dorothy Lynch Sauce:
•1 cup Dorothy Lynch Dressing
•3 tablespoons apple cider vinegar
•1/4 cup Hot Honey
•1/4 teaspoon ground mustard

Dipper Sauce:
•1 cup Dorothy Lynch Sauce
•1/2 cup Barbecue Sauce
•1/4 cup sweet chili sauce

Make the Dorothy Lynch dressing by combining all the ingredients together in a blender jar and blend until nicely emulsified and creamy.

Note: an immersion blender and a large beaker works a treat here.

You will have almost a quart of dressing.

Next, make the Dorothy Lynch Sauce, which is a dipping sauce based on one from a restaurant chain I, personally, will not go to.

Whisk one cup of the Dorothy Lynch dressing with the cider vinegar, hot honey, and dry mustard and transfer to a 12 ounce container.

Cover the dressing and sauce and stash in the fridge until needed.

As I noted above, the dressing was OK; as was the sauce. I think they need a bit more dry mustard and mebbe tomato sauce in place of the tomato soup, or perhaps even a non-condensed, gluten-free tomato soup.

Still and all, I made a dipping sauce that worked out pretty well by whisking together the Dorothy Lynch Sauce, Barbecue Sauce, and sweet chili sauce.

Transfer to a jar, cover, and chill until needed for those Soul Rolls…

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