HOME > Chowhound > Home Cooking >

Discussion

Creamy Garlic Dressing Recipe? (Chicago style)

I miss the amazing creamy garlic salad dressings popular, or well, once popular, in Chicago restaurants, especially Italian. My all time favorite will always be from Tony & Lil's that used to be in the Portage Park neighborhood of Chicago. Anyone ever get their hands on a good recipe for this particular style of garlic dressing?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. I think I found one. http://www.almanac.com/recipe/creamy-...

    I'm going to give this a whirl this morning and will report back in a few days after it's ready if anyone else is interested!

    5 Replies
      1. re: ChrisKC

        It'll officially be 3 days tomorrow, but tonight, it's pretty darn close to what I was looking for. I added a bit more garlic powder than the recipe called for and thinking maybe I should have added a smidgen more, we'll see tomorrow evening!

        1. re: tiffeecanoe

          I tried this as well and we loved it. We dined @ IV in Chicago in February and fell in love w the garlic dressing. This was a pretty darn good replica. Yum! Thanks for posting this question tiffeecanoe.

          1. re: tiffeecanoe

            Ok. I'm about to give it another go. We went through the first batch and while it was good - it needed more garlic powder, vinegar and I'll even add a sprinkle more of sugar this time. I also may do a full cup of mayo this time. I'll continue to work on perfecting this recipe!

            1. re: tiffeecanoe

              Keep us posted. Garlic in salad dressing is good. Sometimes I cook fresh garlic heated until more mellow flavoring the oil that I use in the salad dressing to give it a kick. Also raw fresh garlic or even fine powdered garlic may be too harsh. Granulated is best for quick salad dressings, but it doesn't take that much longer to cook fresh until not harsh. When have the time bake whole heads of garlic until brown and gooey or cook garlic in oil, one that does not harden in the fridge for garlic salad dressing such as safflower oil, to bring out its best.

      2. Google Realtors buttermilk garlic dressing. I make it all the time and LOVE it

        3 Replies
        1. re: drewb123

          Will do! Buttermilk, garlic?! Sounds delicious! Thanks.

          1. re: drewb123

            Second this, I am addicted to this dressing. I temper the raw garlic in the vinegar for 2 to 4 minutes, depending on how strong the garlic is and for my taste that mellows it just right.

            1. re: drewb123

              Found "The Realtor's Buttermilk Garlic Salad Dressing" at: http://www.food.com/recipe/the-realto... Made and like very much, thank you drewb123 for the suggestion. Can be thickened with sour cream. If like garlic add clove(s).

              From the same person is "The Realtor's Parmesan Salad Dressing" at: http://www.food.com/recipe/the-realto... When made this one found became a nice tasting garlic creamy dressing when add a few fresh garlic cloves. Also found this dressing very thick and a good dip. Thin as desired with buttermilk to make a great salad dressing. Oh, and I prefer Pecorino Romano cheese instead of Parmesan. While is a personal choice and either works.

            2. Carrabba's Italian Grill Copycat Creamy Parmesan Dressing
              http://www.recipesecrets.net/forums/r...

              Copycat Seven Seas-Style Creamy Italian Dressing
              http://www.recipesecrets.net/forums/r...

              Creamy Italian Salad Dressing
              http://www.recipesecrets.net/forums/r...

              Restaurant Creamy Italian Dressing
              http://www.recipesecrets.net/forums/r...

              2 Replies
              1. re: Antilope

                Yes home-made salad dressings are way better than processed crap in a bottle with strange stuff added (the things we can not pronounce). Make your own and not buy something off-the-shelf is my personal recommendation. Will taste better and help you live longer. Fresh garlic, nice cheese, sour cream, and mayo tastes good. Sour cream is thicker than buttermilk while very similar - in fact they can be substituted for each other depending on the results desired. I personally like a thicker dressing or dip (but not too thick). Dislike it when dressing runs to the bottom and end up eating salad vegetables alone with a watery something in the bottom. Also dislike it when can not 'scoop' a dip. If want watery, will eat home made Italian with olive oil that has a more intense flavor that adds to all kinds of food. I like sour cream in dressings and dips and often thin as desired with buttermilk.

                When buy sour cream look at the ingredients to pick a brand that is only cultured cream possibly with enzymes. For example, Daisy brand is a good sour cream. Darigold All Natural sour cream is another. Many are not so good. Most brands make a cold gravy using corn starch they call "sour cream". Many have other additives. Sure done to increase profits. I feel is best for us all to eat as close to nature as possible. We vote with our dollars. What we buy good or bad is what stays in our grocery stores. WE ALL NEED TO QUIT BUYING CRAP. Yes research takes work - the internet makes it possible. Use your favorite search engines. If we all buy crap makers of crap will all continue to produce 'food' that makes them the most money pushing all limits. Cash is what is all about with them not health.

                1. re: smaki

                  I'm not sure who you're talking to smaki as obviously I agree 1000% that homemade is better as I was seeking and then found and made a homemade version. I haven't tried again, we've been on a garlic vinaigrette kick!

                  Depends on the dressing for me - sometimes I really like a good buttermilk based dressing!