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.
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


  1. How long will this keep in the refrigerator?

    1. Julia, I have kept it for a week and it was fine. I guess I wouldn't keep it anymore than a week and a half or two weeks. The recipe did not say (older recipe) it doesn't have the preservatives that boughten dressings do.

  2. First time to comment although I read the blog daily and love it. Rotisserie salad dressing comes from a restaurant in Jackson, Mississippi, in the early 1960's called The Rotisserie. It was their house dressing and became so popular that it was bottled and sold. The restaurant is long gone, but the dressing can be found in cookbooks and for sale in grocery stores around the South as Comeback Sauce, so named because it is so good, you "come back" for more. Thanks for featuring a great recipe that had origins in my home state.

    1. How neat is that! So glad you let us know why it is called that. It is one of my favorite dressings for sure.
      Feel free to comment again we enjoy hearing from our readers.


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