Duplicating a restaurant’s house dressing
Whether served with soup, sandwich or as a first course for dinner, salads have their special place on the menu. What makes them special are the dressings, and almost every restaurant has a house dressing.
Although the house dressing usually is considered a “secret” recipe, you might be surprised at how simple it can be.
Years ago a group of ladies from my hometown went shopping in Birmingham and told me about a great restaurant where we would eat lunch. What made the restaurant a favorite was their salad with house dressing.
Knowing that I had created recipes for the Pillsbury BakeOff and had competed six times, they wanted to know if I thought I could duplicate this house dressing.
I started talking with the waitress, and she told me all she could remember about the dressing, but she didn’t know how much of each ingredient.
After getting home, I started working on this delicious House Dressing. It turned out great and, as you can see, the ingredients are very simple. You probably will need someone to help you when you are adding the oil.
One of my favorites is Catalina Dressing. I found this in my miscellaneous recipe files, and I don’t know whose it is. If I did, I would give the cook recognition for it.
HOUSE DRESSING
(Honey Dijon Dressing)
2 egg yolks
1 tablespoon Dijon mustard
2 tablespoons clover honey
½ teaspoon salt
2 teaspoons freshly-squeezed lemon juice
1 cup oil
¼ cup half and half
Combine yolks, mustard, honey, salt and lemon juice in medium bowl. Using a hand whisk, gradually add the oil, whisking continuously. Stir in half and half and blend well. Refrigerate. Makes about 1 1/3 cups.
CATALINA DRESSING
2/3 cup ketchup
2/3 cup sugar
2/3 red wine vinegar
½ cup chopped onions
1 ½ teaspoons paprika
¾ teaspoon Worcestershire sauce
1 ¼ cup oil (I use canola oil)
Salt and black pepper to taste
Combine ketchup, sugar, vinegar, onions, paprika and Worcestershire sauce in blender. Process just until onions are minced and mixture is blended. With blender running, slowly add oil until mixture is smooth. Taste and add salt and black pepper, if needed.
Prudence Hilburn of Piedmont, Alabama, has won more than 30 national cooking awards and written several cookbooks, including, “Simply Southern and More.” Write her at prudencehilburn@aol.com or visit prudencehilburn.com.