Ben's Famous Salad Dressing
This dressing was an "In House" favorite while Ben's Steak House was still in business. I was fortunate enough to get his salad dressing before he closed his restaurant.
This dressing was an "In House" favorite while Ben's Steak House was still in business. I was fortunate enough to get his salad dressing before he closed his restaurant.
- Carbohydrate 167.650095040239 g
- Cholesterol 205.800000165688 mg
- Fat 200.179050155747 g
- Fiber 11.2204997327293 g
- Protein 17.8024850028404 g
- Saturated Fat 30.4650800236698 g
- Serving Size 1 1 Serving (1033g)
- Sodium 4733.95750377296 mg
- Sugar 156.429595307509 g
- Trans Fat 156.792600132077 g
- Calories 2490 calories
Step-by-step
- Mix all ingredients together and let sit in mixing bowl refrigerated for one hour before serving.
Making this dressing demands patience with refrigeration, specifically requiring a full sixty-minute chill in the mixing bowl before it touches any greens. Without that resting window, the garlic powder and ground pepper remain sharply separated from the creamy base, tasting distinct rather than cohesive. The high volume of vegetable oil and mayonnaise creates a heavy emulsion that thickens further once chilled, so do not panic if the mixture initially looks too fluid during the initial whisking stage. Letting the mixture sit allows the acid from the fresh lemon juice to mellow slightly against the heavy dairy fats.
Achieving the correct texture relies entirely on maintaining the proper ratio of liquid buttermilk to solid mayonnaise. Swapping low-fat buttermilk for the standard cultured version will break the emulsion entirely, resulting in a watery pool rather than a clinging dressing. Similarly, bottled lemon juice introduces unwanted preservatives and metallic bitterness that fresh lemons avoid completely, so use a hand reamer to extract the juice from one medium fruit directly into the bowl. Whisking the dry spices into the wet ingredients in a specific order prevents dry clumps of mustard powder from forming along the bottom of the container.
Storing this mixture beyond three days in the refrigerator causes the garlic flavor to intensify sharply, often overpowering the subtle tang of the buttermilk. Glass bowls are preferable to plastic containers for storage because garlic oils permanently stain and permeate porous plastics, leaving residual odors that affect future recipes. Whisk the dressing vigorously right before service if any minor separation occurs during storage, as dairy emulsions naturally weep a small amount of liquid over extended refrigeration periods. Keeping the temperature consistently below 40 degrees Fahrenheit is mandatory due to the raw dairy and mayonnaise content.
Scaling the yield requires doubling every spice proportionally, but the salt should be reduced by twenty percent initially because concentrated garlic powder and table salt compound heavily over time. Using coarse kosher salt instead of standard table salt alters the volume measurements drastically due to crystal size differences, so weigh the salt on a digital scale if precision is required. Proper mixing ensures the mustard powder acts as a natural emulsifier, binding the oil and lemon juice together without requiring chemical stabilizers or commercial additives.
