Henri’s Tas-Tee Dressing Clone and Cole Slaw is the sweet and tangy dressing made at home from scratch with the usual slaw.
Henri’s Tas-Tee Dressing Clone and Cole Slaw
by Sue Lau | Palatable Pastime
Sunday Supper this week has a fabulous theme going, and one that I really like. It is copycat and clone recipes. I always have a lot of fun unlocking the secrets and codes to some of these foods, as I have done a number of them myself and even posted some of those here on the blog.
The recipe I am doing this week, Henri’s Tas-Tee dressing, I did last year and just had not had a chance to post it yet. I had come across a bottle of it last summer sometime and grabbed it at the grocery store to make some of the Henri’s coleslaw I used to make often back during the 1970’s and 1980’s. I really had not seen this dressing for a very long time, although they were obviously still making it since I just bought some. And maybe it just happened to be that I never noticed it on the shelves since I tend to make a lot of dressings and sauces myself from scratch. But I decided to figure out how to make it myself so I wouldn’t be without, and especially since my husband really likes the slaw made with it. I am rather lucky that the version I came up with tastes just like it (and I know this since I tasted them side by side). Of course, making the clone while one has a full bottle of the item is a bit funny,, since then I had a ton of it. But I made lots of slaw being summer, and it quickly disappeared. So of course you know that we like it, especially when we can make it for ourselves at home.
And while I do love this in my slaw dressing, people do actually like this as a regular salad dressing. But I admit I am mostly just a blue cheese or specialty vinaigrette girl for the most part. At one time I was pretty much strictly a Thousand Island girl, but I go through phases. So when I make this it is generally for the coleslaw and that recipe follows the dressing as I have also included it here.
I do hope you enjoy, and be sure to check out all the other bloggers this week who have been working hard to make some tasty recipes up for you.
Sunday Supper
Copycat Recipes
Drinks
- Hard Rock Cafe’s Twist & Shout Shake by The Crumby Cupcake
Appetizers
- Copy Cat: Outback Bloomin’ Sauce with Onion Petals by Sew You Think You Can Cook
- Nopal Dip by Cookin’ Mimi
Condiments
- Copycat Sriracha Sauce by Nosh My Way
- The Village Cafe’s Avocado Dressing by Jane’s Adventures in Dinner
Main Courses
- Applebee’s Oriental Chicken Salad Copycat by Fantastical Sharing of Recipes
- Applebee’s Shrimp and Cavatappi by Grumpy’s Honeybunch
- B.good’s West Side burger with chipotle salsa and avocado by Caroline’s Cooking
- Brie and Asparagus Pasta by Life Tastes Good
- Cheesecake Factory Cashew Chicken by Feeding Big
- Chicken Kitchen Chop Chop and Curry Mustard Sauce by Love and Confections
- Chicken Tikka Poutine by Sustainable Dad
- Chili’s Margarita Grilled Chicken by Lifestyle Food Artistry
- Filet Mignon with Red Wine Reduction and Roasted Fingerling Potatoes by Crazy Foodie Stunts
- IHOP’s Ham, Egg & Cheese Melt by Food Done Light
Side Dishes
- Chevy’s Sweet Corn Tomalito by The Wimpy Vegetarian
- Henri’s Tas-Tee Dressing Clone and Cole Slaw by Palatable Pastime
- Panera Copycat Mac and Cheese by From Gate to Plate
Desserts
- Copycat Cosmic Brownies by Hezzi-D’s Books and Cooks
- Cracker Barrel’s Double Fudge Coca-Cola Cake by Cosmopolitan Cornbread
- Friendly’s Monster Mash Sundae by The Redhead Baker
- Sheetz “Gobbz” Cookies by The Freshman Cook
- Tiramisu by That Skinny Chick Can Bake
- Yeasted Sour Cherry Coffee Cake by Pies and Plots
Henri's Tas-Tee Dressing Clone
Henri’s Tas-Tee Dressing Clone ingredients:
- 1 cup sugar
- 1 tablespoon celery seed
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 cup onion powder
- 1-1/2 teaspoon dry mustard
- 1 teaspoon turmeric
- 1/4 cup vinegar
- 1 cup mayonnaise
Method:
- Whisk ingredients together until smooth.
Makes 3 cups
Henri’s Coleslaw ingredients:
- 10 ounces shredded cabbage
- 1 carrot, finely shredded
- salt and black pepper to taste
- 2 tablespoons apple cider vinegar
- 1/2 cup Henri’s Tas-Tee dressing
- 1/2 cup mayonnaise
Method:
- Toss together until blended evenly.
- Chill before serving.
From the kitchen of palatablepastime.com
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This sounds great and perfect for this time of year.
Oooh, this dressing sounds terrific! I love that it includes celery seed—perfect for cole slaw 🙂
This looks very tasty, and sounds wonderful! I make a lot of cole slaw during the summer also, and I love trying new dressings, just changing things up a little bit. I’m definitely going to try this.
I’ve not seen that brand before, but it looks like a flavor and texture I go for with salad dressings. I’ll definitely give it a try!
I’m glad you were able to replicate this!
I love a good coleslaw and this one looks delish! I like how everything is finely shredded 🙂
The turmeric and onion powder are two ingredients I’ve not thought of putting in my slaw dressing, but I’ll bet it gives a real zip to it! This looks so yummy and I love cole slaw!
Your Henri’sTas-Tee Dressing a real winner at our house Sue, grandsons for lunch and supper this week – we love that dressing, How good – been requested three days running! Makes for one awesome cole slaw.
I’ve never seen this brand. It sounds delicious! I’m looking forward to trying it. Thanks!
It’s not around as much as it used to be, which is why O wanted to make sure I could make it again! Thanks for stopping by.
I had no issues with my mixture being too thick but if I did I would not recommend thinning it with any of the things you mentioned. One, the milk will reduce how long this can be kept and also set the flavor off, two, red wine is absolutely incorrect in this. If red wine vinegar, it is going to set off the acidic balance and would then need much more oil and then have to be brought back with other flavors. I would only advise adding water if you think it too thick, but take care to make sure you added everything listed.
Love this dressing for potato salad! I work in a food plant where we have made this for many years. Now it appears we will no longer be making Henri’s so I’m very happy to try this recipe.
Great! Thank you!
My family has used Tas-tee dressing in our deviled eggs for decades. They’re a must (and my responsibility to make) every holiday meal. In Ohio, though, Henris has become so challenging to find! I’m so excited to have come across your recipe. Thanks for saving our Thanksgiving!
I still see it here and there. But nobody wants to run around like a wild chicken hunting it when you need it right then. Hope you enjoy!
My mom used this dressing on her potato salad and it is my favorite! Can’t find this dressing in Pa so I’m thrilled to try this
I grew up on Tastee. I reduced the sugar by half, added some water to thin it out a bit and reduced the onion powder by 25%. Delicious! Thank you!
Is this red wine vinegar or white vinegar? I grew up on Henri’s Tas-Tee and am thrilled to find this recipe. I can finally make my favorite salad (fresh tomatoes, cucumber chunks and Vidalia onion with Henri’s TasTee).
Any mild vinegar such as rice vinegar, white wine vinegar or cider vinegar are my choices.
Does this really call for 1/4 cup of onion powder? Thought that might have been a typo error.
I have made this a number of times with that amount. Seems like a lot, I know, but it works for me.