Whenever I make dressings, I make a few different kinds at a time, and this is always one of them. It's really, really delicious. I make some changes though:
Twice the garlic, less sugar, wet mustard instead of dry, and sometimes a red onion instead of white.
This tastes great on other things too. I put it on burritos, use it as a dipping sauce for potato croquettes and french fries, and put it on sandwiches (not too much or it gets messy).
I find that the longer it stays in the fridge, the more intense the onion flavor gets, which is something I like. But we eat it so fast that it rarely gets to that point. This dressing is highly recommended.
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Whenever I make dressings, I make a few different kinds at a time, and this is always one of...