| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Salad, Dressings | 1 | Servings | |
INGREDIENTS
| 1 1/2 | ts | Cracked black pepper |
| 1/4 | ts | Lemon pepper |
| 1/4 | ts | Celery salt |
| 1/8 | ts | Salt |
| 1/4 | ts | Hot pepper sauce |
| 1/4 | ts | Worcestershire sauce |
| 1 | pn | Cayenne pepper |
| 1/4 | ts | Garlic powder |
| 1/4 | ts | Onion powder |
| 1/8 | c | Red wine vinegar |
| 1 1/2 | ts | Freshly squeezed lemon juice |
| 1/4 | c | Sour cream |
| 1 1/2 | c | Good-quality mayonnaise |
| 2 | tb | Diced black olives |
| 6 | tb | Grated Parmesan cheese |
| 2 | tb | Freshly shredded Parmesan cheese |
| 2 | tb | Buttermilk; (about) |
INSTRUCTIONS
Using wire whisk or food processor, combine seasonings with vinegar and lemon juice. Mix well. Add sour cream and mayonnaise; mix to combine. Add olives and cheeses; mix to combine. Gradually add buttermilk until dressing reaches a thick but pourable consistency. Makes 8 to 10 servings, about 2 1/2 cups dressing. Note: Unused dressing stays well refrigerated for up to about 1 1/2 weeks. After refrigeration, dressing will become thicker. Thin before serving by whisking in a little additional buttermilk. NOTES : From: Resturant Recipe Posted to recipelu-digest by Aquasea221 <[email protected]> on Mar 1, 1998
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