This recipe for creamy garlic salad dressing was created by my Aunt Reggie (pronounced with a hard "g" like "guh"). Her name was our family's affectionate version of her Polish name of Regina.
She was a phenomenal cook and a culinary trailblazer among her first-generation American siblings. She had garlic salad dressing at a restaurant for the first time in her life when she was a young wife, and when she asked for the recipe, the restaurant refused.
She told them she would be back in a week's time with a perfect copy created out of memory. Bingo! She did it. This garlicky dressing is great on greens, salads, and sides.
- 3 large garlic cloves (creamed with 1/2 teaspoon kosher salt)
- 4 cups mayonnaise
- 1/2 cup half-and-half
- 1 tablespoon dry sherry (not cooking wine)
Cream the Garlic
Remove the skins and the hard end from 3 large cloves of garlic. Mince the garlic. Then sprinkle salt over the minced garlic. Lay the knife flat against the board and, using a scraping motion, push and pull the blade of the knife back and forth across the garlic until it is creamy.
Make the Dressing
In a large bowl, place 1 quart good-quality mayonnaise such as Hellmann's. Add the creamed garlic, 1/2 cup half-and-half and 1 tablespoon dry sherry (not cooking wine). Mix well.
Transfer to airtight container(s) and let the flavors develop at least 24 hours before using. The dressing will keep, refrigerated, for at least 2 weeks.