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.
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.
*1/2 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.
Mebbe with some air fried Shrimp on the side, for even more Louis goodness.