Dee Randall wrote:
> Since I just made some mayo, I'd like to use it to make a thinner
> salad dressing for a mesclun salad and vine-ripened tomatoes and a
> 1/2 fresh red bell pepper. I think I'd like to use capers, but do
> I
> think it with cream to make it thinner? I don't want to use garlic
> tonight. Any other suggestions of anything anyone likes?
> Thanks.
> Dee

You could try crème fraiche, sour cream, or lemon juice to add a touch
of sourness and thin it out some, but I'd be careful doing that with
capers. Cream would work to thin it as well. Maybe consider adding
some fresh herbs, especially chives or parsley, or Dijon mustard, or
even roasted shallots. With your ingredients, I'd like to add some
anchovies. Nice thing about salad dressings is that there are a
myriad of possibilities - just suit your taste.

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"Politics is war without bloodshed while war is politics with
bloodshed" - Mao Zedong

'99 FLHRCI

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