Heavy Cream Louis, But Better!

Folx who know me know that I can rarely pass up a salad with Louis Dressing on it, especially if asparagus is involved. So much so that I have five different serving options and variations on this one site.

But now…

I’ve swapped out my own take on Garlic Diana Sauce for the more usual chili sauce and, wow…

I think it makes it all come together.

•1 cup mayonnaise
•1 cup heavy cream, whipped stiff*
•1 cup Garlic Barbecue Sauce
•1 tsp Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste

*1/2 cup of heavy cream will whip into the one cup needed.

Note: if you don’t want to make or cannot buy Diana Garlic Sauce, an equal amount of good chili sauce will work a treat

Whip the cream until stiff – an immersion blender works a treat for this; just be certain to keep moving the blender up and down in the beaker to get as much air into the cream as possible.

Give it a taste.

I don’t think it needs any salt or pepper, but feel free to add some if you do.

Transfer to a one pint jar and use for all of your Louis needs.

Note: I think it is a bit better if allowed to rest in the fridge for a day or so before using.

This is pretty terrific over a salad of Blanched Asparagus, Air-Fried Halloumi, and thinly sliced red onion.

Mebbe with some air fried Shrimp on the side, for even more Louis goodness.

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