The ultimate oxymoron. Remember when that style of car was all the rage in the fifties and sixties?
Why did this pop into my mind when I saw the photo I had just taken of the object of this blog post? I have NO idea, but it seemed to fit. It has a hard top, and I am about to tell you how very, very “convertible” it is.
For many years, I whipped up my own mayonnaise, but then found that even the smallest amount I could make turned out to be more than we could use up within a reasonable amount of time. Regular mayonnaise never really suited me because it wasn’t “lemon-y” enough, so I always added a lot of lemon juice to it.
Fast forward to the last couple of years, and my discovery of a really good solution – see photo above. It seems that any of the refrigerated Cole slaw dressings have just the amount of lemon tang that floats my boat, and it is in a reasonable size, so I always keep a jar of it in the refrigerator. As it turns out, I haven’t found anything that doesn’t benefit from the Coleslaw dressing as opposed to just plain mayonnaise.
I use it as a sandwich spread as is, especially if there are tomatoes and/or cucumbers involved. As time has gone on, I have found that putting a couple of tablespoons of it into a small dish and adding other ingredients frequently makes a delightful dressing, sauce, dip or coating to roll an item in crumbs to bake.
Various combinations will produce quite delightful additions to the other foods on your plate, with almost no effort whatsoever. Just stir and enjoy. Make small amounts, though, as it may turn out that you don’t particularly like some combination, and any of them are better when made fresh and used up within a couple of hours. They hold okay, but no need to tie up your “base” and refrigerator space with a big amount of one kind.
Here are some of the things I have tried.
Add: Mustard for a mustard-y tang to dress up potato salad.
Add: A bit of honey, too, if you want “Honey Mustard Dressing”.
Add: A bit of catsup and relish for “Thousand Island Dressing”.
Add: Italian herbs and extra garlic powder (if desired!) to make an excellent creamy Italian dressing.
Add: Poppy seeds for – yes! Poppy seed dressing!
Add: Any kind of hot sauce, powder, or chopped chilis to make a “jalapeño” dressing.
Add: Thick Balsamic vinegar – and a little water, if it is too thick. (This is especially YUM!)
Add: Fruit slurry and maybe a touch of coconut sugar for a fruit salad, or to add to rice pudding.
Add: Ground chili powder, chipotle, or any combination of Mexican seasonings you like to top off a Mexican plate.
Add: Sour cream if you want a more lightly-flavored result, or use regular buttermilk or cream, if you want it even lighter.
I don’t have any particular “secret sauce” for hamburgers, but this would be an excellent way to produce your own signature sauce. ;->