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

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.

--
"Life is hard. Life is harder when you're stupid". - John Wayne

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

'99 FLHRCI

Remove 74 before replying

"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

"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.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 7.3, 5.5, 5.6 mmol
Continuing to be Manitoban

"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

"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.

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
>
>
If you add a little ketchup, relish, chopped onion, and I think a dash
of sugar, you end up with thousand island dressing. What I like on
mesclun is a cucumber salad dressing made with mayo, cucumbers, onions,
and sour cream. I use the food processor for the cucumber and onions
then stir in the mayo and sour cream. I'm guestimating with the amounts
but I would say 1:1 sour cream to mayo, about 1/2 c finely chopped
cucumber, and a couple tbsp finely chopped onions.

Serendipity wrote:
> [snip] What I like on
> mesclun is a cucumber salad dressing made with mayo, cucumbers,
onions,
> and sour cream. I use the food processor for the cucumber and onions

> then stir in the mayo and sour cream. I'm guestimating with the
amounts
> but I would say 1:1 sour cream to mayo, about 1/2 c finely chopped
> cucumber, and a couple tbsp finely chopped onions.

Lower the mayo amount, add a bunch of chopped fresh dill and you have a
dressing that is really good on grilled or poached salmon. Squeeze of
lemon. -aem