Cattleman's dressing question, how to make it?

[John Douglas]

We have a restaurant in the stockyards that is fairly well known for their aged steaks, presidents have eaten there. 

 

My favorite thing was their salad dressing. You could put it on an old boot and it would taste great. There actual salad sucks, but the dressing "used" to make it great. It is not as good today as it used to be and I am not the only one who thinks that or at least they are not consistent like they used to be. They guard the recipe like Fort Knox.

 

I'm going to post what we think are some of the ingredients and from that I am wondering if anyone might know what the recipe might be.

 

Ironically, my first adventure at "true love" was the daughter of the people who really ran the place in the 50's-70's. Her mother made the dressing, but there was no attempt at learning how she did it until long after they retired and she was a little too old to remember................

 

Her mother's first memory of how it was made was starting with 20 gallons of olive oil........ Taking women's panty hose and filling with garlic, then you smashed the garlic and left it in the oil for at least 24 hours. There was cheese, blue or Roquefort she thought, maybe some mayo or the ingredients for mayo, maybe buttermilk.

 

Any help would be greatly appreciated!

 

Thanks,

 

John

John

[Will Syrup]

not cattleman's but an excellent blue cheese dressing IMHO.

 

Rich and Creamy Blue Cheese Dressing

Makes 3/4 cup, enough for 10 cups of greens.   Published May 1, 1999.

In a pinch, whole milk may be used in place of buttermilk. The dressing will be a bit lighter and milder in flavor, but will still taste good. We dressed a variety of different salad greens and found that delicate ones, such as mesclun and butter lettuce, became soggy under the weight of the dressing. Sturdy romaine and curly leaf lettuce were our two favorites. Remember that aggressive seasoning with salt and pepper is necessary because the dressing will be dispersed over the greens.

Ingredients

2 1/2	ounces blue cheese , crumbled (about 1/2 cup)
3	tablespoons buttermilk
3	tablespoons sour cream
2	tablespoons mayonnaise
2	teaspoons white wine vinegar
1/4	teaspoon granulated sugar
1/8	teaspoon garlic powder
	Table salt and ground black pepper

Instructions

1. Mash blue cheese and buttermilk in small bowl with fork until mixture resembles cottage cheese with small curds (see illustrations below). Stir in remaining ingredients. Taste and adjust seasoning with salt and pepper. Can be covered and refrigerated up to 14 days.

 

[John Douglas]

Thanks Will,

 

I think that some tweaks here and there might get me there. More garlic would be a start, minced and gran maybe. It has a strong garlic taste, that is one thing I really like about it.

 

John