Instead of using mayonnaise as a base, this recipe calls for evaporated milk.
I have a profound distaste for mayonnaise, so when I saw this recipe for a milk-based version of one of my favorite dressings, I had to try it. I was not let down, this has a fabulous flavor. One drawback to using milk instead of mayo is the consistency. The dressing was a little runny. I also went a little overboard on the anchovies. To remedy two problems with one solution, I grated some parmesan cheese in. Wonderful and easy, a new favorite! - 08 Aug 2002 (Review from Allrecipes US | Canada)
Next time I will omit the salt. The anchovies are salty enough. - 05 Jun 2004 (Review from Allrecipes US | Canada)
This dressing is great! The only changes I made were adding black pepper, chives (because I had them), and sour cream to thicken it. Eating it on a salad with sprouts, sunflower seeds and blue cheese. Delicious! - 14 Jul 2011 (Review from Allrecipes US | Canada)