Who could resist a visit to a blog called “Smells Like Brownies.” This was my assigned blog for this month’s Secret Recipe Club. Melissa has been blogging since 2011 and is the stay-at-home mom of two little ones.
Of course, cookie lover that I am, I headed straight for the cookie index. I wasn’t disappointed and found recipes for Brown Sugar Shortbread, Oatmeal Butterscotch Chip Cookies, Gooey Vanilla Bean Tea Cakes and Double Chocolate Buttermilk Cookies which my husband is currently stealing from the cookie jar. I also found Spicy Tuna Burgers and Pecan Crusted Salmon. Melissa doesn’t eat meat or poultry, so there are a lot of great veggie and fish recipes on the site also.
Now I was planning to post about one of the cookie recipes, but I came across a post that had a recipe that was so easy, so quick and so versatile that, after I made it, I just knew that it had to be shared. Melissa wrote about a dressing that she loved which was served at a place called The Cheese Shop in Colonial Williamsburg. Well, move over Ranch, I have a new love.
Now when I say I love this stuff, this is how I have already used it.
I had it on roasted cauliflower.
Then as a dip for chicken fingers.
With roasted potato slices.
And on zucchini patties.
Then actually as a dressing on a wedge of lettuce.
I have even been guilty of grabbing a spoon and taking a little bite directly from the jar. From now on, I will always have this in my fridge. If you like mustard at all, please give this wonderful recipe a try.
It is worth it to buy the mustard seeds for this if you don’t have them on hand. The dressing does get more kick the longer you keep it.
Make this dressing/dip, then visit Smells Like Brownies, and get some great new cookie recipes.
“Cheese Shop” House Dressing
from It Smells Like Brownies
I c. high-quality regular or light mayonnaise (I used Best Foods)
1 T. high-quality Dijon mustard
1 T. Worcestershire sauce
1 large clove garlic, minced (I like garlic so may have used a bit more)
1 t. turbinado or light brown sugar (I used the brown sugar)
pinch fresh ground black pepper
1 t. mustard seeds
Combine all ingredients except the mustard seeds in a food processor or blender. (I used my mini food chopper). Process until the garlic is smooth and the mixture is well blended. Turn into a container with a lid. Stir in the mustard seeds. Chill several hours to allow flavors to blend. Serve with crusty bread, raw or cooked veggies, chicken fingers, over lettuce, just wherever you want. Makes a little over a cup.
If you would like to join in the fun of Secret Recipe Club, visit this page.