Copycat Jewel Chef’s Kitchen French Quarter Dressing

Copycat Jewel Chef’s Kitchen French Quarter Dressing

Copycat Jewel Chef’s Kitchen French Quarter Dressing was a product of Chicagoland based Jewel Food Stores. The dressing sold in the Chef’s Kitchen department which was their deli. If you remember, the French Quarter Dressing was sold in a short, stubby, rounded on the bottom bottle and narrower at the top. The sides of the bottle had ridges.

I know this and remember it well. I worked in the Chef’s Kitchen in the late 90’s into the early 2000’s. Uncertain as to when they discontinued this delectable dressing. I had forgotten about it for years until recently when someone brought it up on The Tipsy Housewife on Facebook. After that, I have been thinking about it every second.

After doing extensive internet research and digging up memories, I think I finally was able to nail this recipe. This Copycat Jewel Chef’s Kitchen French Quarter Dressing recipe is made with mayo, sour cream, powdered buttermilk, shallots and a unique seasoning called Paul Prudhomme Veggie Magic Seasoning. I was able to find this seasoning on amazon and decided to buy the variety pack. This is so that I could use the other “magic seasonings” which was also very nostalgic for me. The four pack is twenty dollars and I will link it HERE. The full, printable recipe is linked at the end of this post. I suggest you read through the whole post for some very important information.

Buttermilk Powder

The buttermilk powder is also sold on Amazon. I will link it HERE. it is twenty dollars for a one pound package. I have another recipe using it for a delicious Asparagus Dish with a creamy mustard sauce. The buttermilk powder is great for making salad dressings and for baking. I like having it on hand because it is shelf stable and doesn’t go to waste. *amazon affiliate link included in this post

Special Ingredients For A Special Dressing

I realize that there are TWO special ingredients for this recipe, but it is the only way I could recreate the French Quarter Dressing we all know and love. The good news is, both the special ingredients you will have to order can be used for other things. You also will want to make this dressing recipe on the regular, so they will go to good use.

Blend It Up

I made this dressing in my blender which makes it super easy. You can easily make it by hand with a bowl and whisk, just be sure to finely mince your shallots.

Full, Printable Recipe

Yield: Approximately 2 Cups

Jewel Chef's Kitchen French Quarter Dressing

Print

Chicagoans will remember this French Quarter Dressing sold in the Chef's Kitchen of Chicagoland Jewel-Osco stores. This dressing is made with buttermilk, sour cream, mayonnaise and shallots along with a special seasoning blend. Easily made in a blender this dressing is an elevated ranch that goes great on salad, baked potatoes and served with French Fries.

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

• 1 cup of Mayonnaise
• 1 large shallot peeled and cut into three pieces (if you like less of the shallot taste, use 2 of the pieces)
• 2 to 3 tablespoons of Buttermilk Powder depending on how tangy you like it (found on Amazon, linked in the post)
• 1/4 cup of seasoned rice wine vinegar
• 3 to 4 tablespoons of heavy cream
• 2 teaspoons of Paul Prudhomme Veggie Magic Seasonings (found on amazon, linked in post)
• 2 tablespoons of sour cream

Instructions

1. Peel and cut the stems off the large shallot, I cut the shallot into three chunks if using a blender. You can do this dressing by hand and if you do, finely mince the shallot.
2. Add the other ingredients to the blender and blend until smooth.
3. I start with 2 teaspoons of the veggie magic seasoning, and taste and add more if I think it needs more.
4. Let the dressing sit for 4 hours minimum in the fridge.
5. It will be thicker when you are ready to serve, mix it really well before serving to make it easier to pour.
6. If you like less of the garlic and onion taste from the shallot, start with half of the shallot and you can always add more later.
7. Remember that as the dressing sits, the flavors get stronger so keep that in mind when adjust the seasonings.
8. If you prefer the dressing a little less thick, add a little more heavy cream and whisk or some whole milk.