"Dee Randall" <deedoveyatshenteldotnet> wrote in message
...
>
> "Monsur Fromage du Pollet" > wrote in message
> ...
> > "Dimitri" > wrote in
> > om:
> >
> >>
> >> "Dee Randall" <deedoveyatshenteldotnet> wrote in message
> >> ...
> >> > 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
> >>
> >> the original Ranch dressing is made from a mixture of Mayonnaise and
> >> Buttermilk. I like that mixture and the buttermilk is a very good
> >> thinner for mayonnaise.
> >>
> >> Dimitri
> >>
>
> > I like sour cream and mayo...good as a base for many flavours ...example
> > throw in several tbsps of dill, wait about 2 hours and you got a nice
> > dill flavoured dressing/sauce.
>
> Thanks, all. I like your suggestions. After adding to the mayo a bit
> dijon, capers & some lemon, I thinned the mayo with some yogurt, then it
> was a little too yogurty tasting, so I added a little more lemon. Then I
> added a bit of cream -- it was not too bad; next time I will try
buttermilk
> for a thinner tastier dressing, along with some fresh herbs.
> Dee
>

Could have gone Ranch, but then again.. could have lauched to find a thinner
thousand island.
Often these "experiments" become a work in progress. Not a bad idea to keep
notes.. in case you just happen to create a masterpiece.