When you scoop all you can out of that mayonnaise jar, did you know there's still enough left in the jar to be a creamy part of a salad dressing? All you have to do is add some yummy ingredients, put the lid on and shake it! Voila-- you've just created a creamy, gourmet salad dressing good enough for a fancy five star restaurant. Who knows.....after you blend up this flavorful masterpiece you just might decide to open one!
And for the heck of it I'll toss in a LOW CARB white sauce that's delicious. Also, since I no longer eat sugar-laden catchup I make this instead.
If you don't believe me about the carbs, look at the back of a ketchup bottle and read how many there are.
Here's the recipe you'll see in the video.
5 cloves of garlic, smashed and peeled
Three quarters of a cup of white vinegar
Three quarters cup of olive oil
An almost empty jar of mayonnaise (you know when you’ve gotten all you can out of it)
1 teaspoon Penzeys Italian Base Dressing
1 teaspoon Lawry’s Season Salt
Put garlic and vinegar into the almost empty mayonnaise jar and shake, shake shake it until all the mayonnaise is cleaned off the insides by the garlic banging against them. Pour contents into a blender and blend.
In a small bowl, add the contents from the blender and add the olive oil and spices.
Whisk together. The longer you whisk the thicker it gets.
One quarter cup mayonnaise
One quarter cup real sour cream
One quarter cup FULL fat Greek yogurt
Mix well. You can add fresh chopped onions, jalapenos or other spices.
Love,