Jennifer Causey
Active Time
5 Mins
Total Time
15 Mins
Serves 10 (serving size: about 2 1/2 tbsp.)

This is a riff on the classic salad dressing my mom would shake up to use the leftover mayo—with just a couple upgrades.

Toast the pepper to add more pungency, and fine-tune the dressing to your taste with extra dashes of Worcestershire or Tabasco. Maybe even sneak in minced anchovies or chives. (Note: You’ll likely want more salt than our nutritional guidelines permit.) Spoon over iceberg lettuce, sliced tomatoes, radishes, avocado, smoked chicken, or this grilled wedge salad slaw.

How to Make It

Combine first 8 ingredients (through shallot) in a jar. Stir and let stand 10 minutes to macerate. Add buttermilk, mayonnaise, sour cream, and cheese. Seal jar; shake the dickens out of it before serving. Refrigerate up to 5 days.

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