Judy tells me that a mutual friend of ours isn’t especially fond of this dressing because it is not garlikky, not real garlikky, not even Real garlikky, but REAL garlikky. According to him it is too garlikky. Well, I have something to tell him:
Ryan, there is NO SUCH THING as too garlikky…except for garlic ice cream. Always show restraint when making garlic ice cream.
There…now that housecleaning issues are dealt with, let’s make some Judy T’s Kick Butt Garlikky Dressing that is…well…kick butt.
This dressing is super simple. As a matter of fact, if all good eats (thanks AB) were this easy we wouldn’t need Food Network, cookbooks, and grandma’s recipe box. The cast of characters is one quart of mayonnaise, one quart of buttermilk, a head of garlic (yes…a head, not a clove), salt, pepper, cayenne pepper flakes, poppy seeds, and parsley.
You see where this is going, right? See how simple it is? The only real “preparation” is with the garlic.
After peeling all those little gems of flavor (and health benefits, by the way), also known as garlic cloves, you have to mash them real good. Not mash them like a one time smash with the side of a knife blade, but mashed into a paste. I use a mortar and pestle and drizzle just a tad of olive oil in before mashing, but I suppose you could mash it against the sides of a bowl with a fork, but be sure to mash it good. Remember, you want a garlic paste, not itty bitty pieces of garlic.
Next, rough chop the parsley…about half a bunch of it.
Now, combine the buttermilk, mayonnaise, garlic paste, one teaspoon each of salt, pepper, poppy seeds, and the half bunch of parsley and mix well. Do not add the cayenne pepper…yet.
Taste and adjust the salt and pepper to taste, then refrigerate.
You don’t want to add any cayenne pepper yet because the garlic will develop a fair amount of heat overnight. Taste the dressing the next day and heat it up with the cayenne as desired.
I know, I know. You are wondering about what kind of idiot I am making a half gallon of dressing at the time. Once you try it, you’ll know…why I make that much that is, not what kind of idiot I am.
That’s a secret.