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Subject: Trader Vic's Bengal Dressing Recipe From: Cynthia Date: 10/4/2021, 1:15 PM To: phaedrus@hungrybrowser.com On 10/4/2021 12:14 PM, Cynthia wrote: Hello Phaed, I have been on the search for a long ago dressing that Trader Vic's had - Bengal Dressing. I know at one time they sold it as a seasoning packet and you added mayonnaise to it. I believe they have discontinued it but still trying to find out a close to recipe to recreate the taste. It was a yellow dressing that had a curry taste to it and it was so delicious. Thanks, Cindy
Hi Cindy,
No problem. That recipe is online as part of the Trader Vic's Bengal Salad recipe that's posted on several sites.
However, I have a better source than that, since I have three of Trader Vic's cookbooks. The below recipe is from "Trader Vic's Pacific Island Cookbook", by Trader Vic himself. Below that is a recipe for the Bengal Salad itself.
If I may offer you a tip: Be very careful of the mayonnaise that you use. There can be a lot of variation in the taste of different brands of mayonnaise and that difference in taste carries over into anything you make with it. Absolutely do not use "Miracle Whip" or any product that calls itself "salad dressing." "Durkee's" likewise would not be a good choice to use in making a restaurant dressing, even if you like it for sandwiches. It is too different from the mayo that restaurants usually use. Most restaurants, probably including Trader Vic's, use Hellman's Mayonnaise or a similar product sold by Food Service companies.
Phaed
Bengal Dressing: 3 cups mayonnaise 1 cup frozen coconut milk 1 cup sour cream 1/4 cup curry powder Bengal Dressing: Mix the mayo, milk and cream in bowl using a whip or egg beater then gradually add the curry whipping until smooth. Bengal Seafood Salad Serves 8 Salad: 3 cups crabmeat 3 cups small shrimp 1/2 cup minced onion 2 cups finely sliced celery 1 cup sliced water chestnuts 1 cup diced pineapple 1/2 cup pine nuts 1/4 cup currant 3/4 cup chutney, chopped 3 lemons, juice of salt hard boiled eggs ripe olives Salad: Mix all except the eggs and olives, lightly and combine with dressing save enough to top each salad with a spoonful. Garnish with hard cooked eggs cut in sections and green olives.