Rotisserie Salad Dressing

Both Sue and I like to make our salad dressings. For one thing, you can make a small amount and know what is in it. I really like just making what we will eat in one or two meals and not having a lot of bottles of dressing open at once. If you have never tried making your own dressing you really should try a recipe at least once. You will be amazed at how easy it is to to and how fresh they taste. We have severel recipes on the blog for you to use.

 This recipe is from one of the old Southern Living cookbooks we have featured in our cookbook reviews. Anything from these books has always worked for me and I count them among my favorite books.

 I am not sure why this was called Rotisserie Salad Dressing, but it is halfway between a French and a Thousand Island type of dressing. I did not finely grate the onion, just minced it very fine. Seemed to work just fine for us. If you want a large amount just double the recipe and store in refrigerator.
 Adding to this post, I found the reason this is called Rotisserie. Seems it was the house dressing for a restaurant in Jackson Mississippi.

Rotisserie Salad Dressing

1 garlic clove, finely chopped

½ cup mayonnaise or use Sue’s salad dressing

2 tablespoons chili sauce

2 tablespoons catsup

½ teaspoon prepared mustard

¼ cup salad oil

½ tablespoon Worcestershire sauce

½ teaspoon black pepper

Dash Tabasco sauce

½ onion finely grated or finely minced

1 tablespoon water

 Put all ingredients in bowl, and using a whip combine till well mixed (or shake in pint jar); then keep refrigerated.

Yield 1 ¼ cups