T's Sauce Tartar Teresa Burns Very Salad Dressing on sale at The Garlic Shoppe $5.98

This one is for the fast food fish and chips king Michael Giluso Gourmet Very Salad Dressing by Teresa Burns $5,98 for 89 recipes Order now http://GarlicShoppe.com
1 cup mayonnaise reduced fat is acceptable or suggestion garlic mayonnaise/aioli from Mama Raps
1 hard boiled egg, chopped
1/4 cup sweet pickles minced
2 tablespoons shallots minced
2 tablespoons capers, drained and minced
2 tablespoons minced fresh parsley (preferably flat leaf) suggest Special Blend combination of green herb
1 teaspoon Dijon Mustard suggest Mama Raps Dijon
1 teaspoons freshly squeezed lemon juice
1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried
Dash of Worcestershire sauce or suggestion Mama Raps Garlic Steak Sauce
Salt and freshly ground pepper

In a bowl or jar., combine all the ingredients, adding salt and pepper to taste, Stir well. Cover and chill the dressing until you are ready to use it. Let stand at room temperature for 5 minutes before serving.
This dressing will keep up for up to 1 week in an airtight container in the refrigerator.

Try this self made tartar sauce on fast food from Jack in the Box, Carls Jr, McDonalds, Wendys and even real ristorantes. You will be shocked how a sauce can make what seemed just ok become DELICIOUS! let us know djciv@garlic.com
Feel Free to email your recipes to me at djciv@garlic.com . We always give credit to the creator of the recipes

Flying R Ranch Dressing from Very Salad Dressing by Teresa Burns

Ranch Dressing are buttermilk dressings flavored with onion and garlic plus other seasonings. Thats where you can go wild using the many different seasoning available at The Garlic Shoppe. The original ranch dressing is said to have been created by the Henson family, owners of Hidden Valley Ranch near Santa Barbara. California. They began selling their dressing as a dry mix shortly after World War 11. Does anyone know Bill Henson who was a model for and was successful posed in Levis?
. If so contact me Charlie Larson djciv@garlic.com
This is Teresa Burns version
1/3 cup beuttermilk
1 tablespoon cider vinegar
1 tablespoon apple juice or cider
1 tablespoon freshly squeezed lemon juice
1 tablespoon sugar or sugar substitute like Splendid
1 clove garlic
1 green onion, white part only chopped
1 tablespoons chopped fresh thyme or 1/4 teaspoon dried
1 tablespoon chopped fresh oregano or 1/4 teaspoon dried
1 egg yolk
1/3 cup any vegetable oil
Salt and Freshly ground pepper
In a jar with a hand blender or in a food processor fitted with a steel blade. Combine the buttermilk, vinegar,apple juice,
lemon juice, sugar , garlic, green onion, and herbs are finelt chopped. One might like to use Mama Raps Special blend as the dry green spices.With the motor running slowly add the oil and continue processing until the oil is fully incorporated iinto the mixture. Add salt and pepper to taste. Cover and chill the dressing until you are ready to use. Let stand at room tempreture for 5 minutes before thouroughly mixing again and serving.
This dressing is best served the day it is made.
Males 1 1/4 cups of goodness

Thai Dressing & Marinade Teresa Burns Very Salad Dressings

Thai Dressing & Marinade Teresa Burns Very Salad Dressings
This dressing gets quite a bit of fire from crushed red pepper flakes- use
LESS if you dont like hot foods. This makes an excellent marinade for poultry and seafood.
I decided to add this recipe because of Mark and Arnels love of Thai food and good times.

6 tablespoons freshly squeezed lime juice
1/4 cup any vegetable oil
1/4 cup soy sauce
3 cloves garlic, minced suggestion FRESH Gilroy Garlic or Mama Raps brand minced
1 1/4 tablespoons smooth peanut butter
1 tablespoon crushed red pepper flakes
Salt and freshly ground pepper

Combine all the ingredients in a bowl or jar adding salt and pepper to taste, and stir or shake to blend very well.
Cover and chill the dressing until you are ready to use it. Let stand at room temperature for 5 minutes before stirring or shaking again and serving. Many of asked while leave the dressing out for 5 minutes. The slightly warmer temperature allows the ingredients to mix more easily and the sauce has a more aromatic taste at the warmer temperature.
This dressing will keep for up to 1 week in an airtight container in the refrigerator.
Makes about 1 cup

Teresa Burns Moms Salad Dressing & Marinade

Teresa Burns Moms Salad Dressing & Marinade from Very Salad Dressing by Teresa Burns

1/4 cup red wine vinegar
1 tablespoon freshly squeezed lemon juice
2 cloves of garlic, minced
2 teaspoons Dijon Mustard
2 teaspoons sugar or like amount of Splendid
1 teaspoon dried fine herbs Mama Raps Special Blend
2/3 cup any vegetable oil
Salt and freshly ground pepper

In a small bowl, combine the vinegar, lemon juice, garlic, mustard, sugar, and herbs.
Whisk to mix well. Slowly add the oil while whisking, and continue whisking until the mixture is emulsified. Or combine the ingredients in a jar and blend with a hand blender. Add salt and pepper to taste. Cover and chill the dressing until you are ready to use it. Let stand at room temperature for 5 minutes before whisking again and serving.
This dressing will keep up to 4 days in an airtight container in the refrigerator.
Makes about 1 cup.