Salad Dressing Repository - Irish Pub Dressing
Yield: 5-6 Salads
A true Irish Pub dressing, served on a bed of Bibb Lettuce, Cucumber, sliced Tomatoes, hard boiled Eggs, pickled beets and picked green beans or asparagus spears, served with a hunk of Irish Cheddar cheese on the side
Ingredients
- 1/2 cup mayonnaise
- 2 tablespoons rice vinegar (like, Marukan Gourmet Wine Vinegar)
- 2 teaspoons dried tarragon, or 4 teaspoons fresh tarragon, finely chopped
- 2 teaspoons Dijon mustard
- 3 tablespoons water, as needed
- 1/16 teaspoon fine sea salt
- 1/16 teaspoon black pepper
- 1/3 teaspoon honey or table sugar
Instructions
- Place all ingredients except the water in a mixing bowl and thoroughly blend.
- The dressing should be of a consistency that it is pourable, so add the water a 1/2 tablespoon at a time and blend into the dressing, then test if the dressing pours easily from your spoon. If not, repeat until the desired consistency is reached.
- Allow the dressing to rest covered and refrigerated for at least two hours before adding to the salad.
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