Longtime readers of this blog may recall how very much I like Medianoche (midnight) Mayonnaise on my Cuban sammiches.
Now, with the addition of one or two (your choice) simple ingredients, sour cream and heavy cream, I’ve turned it into a very nice salad dressing.
Note: I most always seem to have a small container of heavy cream in the fridge. If you do not, just double the sour cream.
INGREDIENTS
•1 cup mayonnaise
•1/4 cup Italian dressing
•1 tbsp Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste
•1 tbsp sour cream
•1 tbsp heavy cream
Note: feel free to use your own fave Italian dressing recipe or jar. I start with a powdered mix from a local company that is gluten-free, has no MSG or refined sugars, then use a half and half blend of olive and canola oil and aged balsamic vinegar.
First things first, if you are making your Italian dressing, from a mix or your own recipe, make a batch. I usually use my immersion blender because it emulsifies the dressing quickly.
Transfer the Italian dressing to a covered jar and set aside.
Again, I use my immersion blender here and, since we are just building on the recipe, you do not even have to rinse out the beak or the blender blade.
Add the dressing ingredients to your beaker and blend until smooth and creamy.
Or, no immersion blender? A good whisking will stand you in good stead here.
Transfer to a covered jar and, ideally, refrigerate for a couple of hours, or, always more better, overnight to allow the flavors to blend fully. I like to use a squeeze condiment bottle, because I can then stream it evenly over the salad.
Oh, and the salad? You recall yesterday’s Air Fryer Chicken Thighs? I took the leftovers, added some home made Artichoke and Sesame Roll Croutons, and made a pretty nice main course salad.