Louis Dressing a la Berkeley Hall

I am not a tartar sauce kind of girl.  I’m not a huge fan of ranch dressing either.  Thousand island...eh but Louis dressing now that’s a dressing you can get a hold of.  Sure it’s a similar color and texture to the other poorer dressing relations...but Louis dressing has loads more taste (in my opinion).  I came across this last week while I played hooky from the website and golf with my girlfriend Kathy.  After our round we sashayed up to the bar for a chardonnay and salad.  There I discovered this spicy sweet dressing, which was perfect for the crab and low country shrimp salad on the menu.

I tried to replicate the light lunch at home, but I was less than impressed with the crabmeat I purchased (suitable for crab cakes only) The shrimp on the other hand...well you know I am in love with our low country shrimp and now Louis dressing?  Perfection!  You can’t go wrong with a classic. 

My thanks go to Chef Michael Garcia at Berkeley Hall in Bluffton for letting me reprint the recipe here.  

Ingredients

4 cups mayonnaise

1-cup ketchup

2 tablespoons horseradish

1 tablespoon lemon juice

1 tablespoon Worcestershire sauce

½ tablespoon garlic powder

½ tablespoon onion powder

1-tablespoon paprika

1-teaspoon white pepper

¾ cup sweet pickle relish, strained

1-tablespoon capers, minced

1 rib celery, minced

Combine and whisk the above ingredients together and mix well.  Keep refrigerated until ready to use.

It’s All Delicious Notes:  This recipe makes a lot and can easily be cut in half.

Comments

[Desmone007]

I have to say the ingredients do look like a great combination. I'll have to try it out! Thanks for sharing. I actually just came across your blog and I like it a lot. If you don't mind I'd love to direct Foodista readers to your blog. Just add your choice of widget to this post (http://www.foodista.com/bloggertools/widgets/) and you're all set! You can be the first to add this recipe to our site if you like. Thanks.