This dressing makes for great garlic burgers. A small touch on poached eggs makes for very creamy, garlicky eggs.
The original recipe calls for 2 cloves and complains that most garlic dressings are not garlicky enough. Two cloves is mild mannered. The 6 cloves my wife calls for is strong a punch-you-in-the-face assertive. If you prefer an effusive garlic flavor without the raw sharpness, roast a bulb of garlic drizzled with olive oil and wrapped in aluminum foil until the garlic flesh is soft—45-60 minutes. Cool and make into a paste with the recipe’s salt, then whisk into the wet ingredients.
- 1c sour cream
- ½c mayonnaise
- ⅓c milk
- 2tsp sugar
- 2 green onions, finely chopped
- 6 garlic cloves, minced
- 1tsp salt
- ⅛tsp pepper
Whisk the sour cream, mayo, milk, and sugar, then stir in the remaining ingredients. Cover and rest in the fridge for an hour before serving.