1 green onion (chopped fine)
1/2 tsp. flat-leaf parsley (minced)
1 clove garlic (minced)
1 1/4 tsp. salt
1/4 tsp. white pepper
1 tsp. paprika
1/2 Tbsp. dried tarragon
1 1/2 Tbsp. sugar
1/4 cup finely chopped walnuts
1 1/2 Tbsp. tarragon vinegar
1 3/4 cups mayonnaise
2/3 cup buttermilk
Combine all ingredients and mix well. Store in refrigerator for up to 2 weeks.
Yield: 1/2 quart
Notes:
I like to had a handful of coarsely chopped walnuts, as well as the finely chopped portion.
We got this recipe from one of our favorite restaurants in Fort Worth, Texas. Unfortunately, Waterstreet has since closed.
Oh, I miss Waterstreet! Crawfish-stuffed flounder was the yummiest. I loved that dressing, too. I'm glad you got the recipe!
ReplyDeleteI never tried the flounder, but as I recall the salmon was fabulous.
ReplyDeleteI'm glad I got the recipe for this dressing, too. I made it for a dinner party a couple of weeks ago and we've just finished it off! Yum!
The Original is still kicking down here in Corpus Christi!
ReplyDeleteAnonymous - Thanks for the info. I'll try to remember this if we're ever down in the CC area! :)
ReplyDeleteI want the crawfish chicken with cilantro sauce recipe from Waterstreet. The only waterstreet left is in Corpus and they only do it sometimes. Do you have the receipe or access to it. Thanks
ReplyDeleteBettye in Fort Worth
Bettye - Sorry. I don't have that recipe. Good luck!
ReplyDelete