Brockles Restaurant and Special Dressing

Remembering my Brockles Family, Restaurant, and Dressing

Special Dressing Recipe

with 137 comments

For all who have asked and any who may be interested, here is the recipe for the homemade version of Brockles Special Dressing:

1 pint jar of real Mayonnaise (not Miracle Whip)
4 Tbsp of drained sweet pickle relish
2 tsp of paprika
1.5 ounces of crumbled Blue Cheese
1 Tbsp of garlic powder (adjust as desired for taste)

– Spoon Mayo into a mixing bowl
– Put the relish in a fine mesh strainer and press with paper towel to eliminate excess liquid.
– Add ingredients, each with a little stirring.
– Hand mix to an even color and texture.  A wire whip works well.
– Add another tsp of paprika for a little bolder color, if desired.
– Put finished mix back into cleaned mayonnaise jar (or container of your choice).
– Keep refrigerated.
– It always tastes better after a day in the fridge.

We often double or triple the recipe, making two or three jars at a time. Let us hear from you if you make some. 🙂


Written by Jim

December 9, 2008 at 8:12 am

Posted in Uncategorized

137 Responses

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  1. Thank you! Perfect time of the year for this wonderful gift.
    I especially was surprised at the paprika–but love it!


    December 9, 2008 at 8:54 am

  2. So the color was from paprika – never thought of that. I’m truly glad to have this as I have fond memories of Brockles Special Dressing from my youth.



    December 9, 2008 at 12:16 pm

  3. I never ate at Brockles, so never had the real thing although I grew up in Dallas. Looking forward to trying the real thing.

    Can you share a word about the changes between this and the restaurant mix? No preservatives in this one maybe?



    December 9, 2008 at 1:53 pm

  4. The difference between this and the dressing sold at stores in the old days is primarily that the production version started with eggs, oil, vinegar, and salt, not mayonnaise per se. I suspect the original base was not exactly equivalent to store bought mayo.


    December 9, 2008 at 2:16 pm

  5. While some say that paprika must be heated to release its flavors, the Special Dressing just does not taste the same without it. You will also find that after sitting overnight in the fridge it tastes even better. All of the cousins agree that the short cut recipe is very very close in taste to the original. Happy holidays everyone!

    Chester Jr.

    December 9, 2008 at 5:41 pm

  6. I returned from the store about an hour ago and made two batches. My two sons and I have just finished off the first jar with crackers. We’ll let the other jar age until tomorrow and serve it with salad. Thanks so much for sharing this with everyone. The Lord Bless You!

    Sincerely, Rev. Bobby Andrews
    Waco Texas

    Bobby Andrews

    December 10, 2008 at 4:46 pm

  7. Hoooray!!
    We have been Brockles lovers for years. Just couldn’t find any. The Fort Worth Star Telegram food section ran a recipe a few weeks ago and . . .
    Blah, uggg, yukkky. boo-hiss

    Will try your recipe tomorrow – looks good. Thank you for a wonderful gift. Merry Christmas blessings to you and yours. . .

    Note from Jim: That Star Telegram story ran in the Recipe Swap Column on 11-26-08. I emailed Amy Culbertson and she will soon run another article with the “right” recipe from our website here. Thanks for the info.

    Mike & Linda Brandon

    December 10, 2008 at 5:28 pm

  8. Get creative. When I was little, my mom Sophia Brockles Ellis, would put it on our spinach and cooked broccoli and it was great. . . It’s also a great sandwich spread and makes burgers taste like the old Keller’s #5.

    Chester Jr.

    December 10, 2008 at 8:53 pm

  9. What a wonderful gift. Three generations of my family enjoyed the un-replaceable Brockles Dressing! We made salad dressing and of course ate it on crackers. I searched relentlessly on the internet and asked every one I knew from Texas to Oregon to check every time they went to a store to see if they had Brockles. Then I finally learned it was no longer available. I was so disappointed!!! But you bet as soon as I can get to the store I will be trying your recipe!! Much graditude to you and all Brockles family!!!

    donna overbey

    December 11, 2008 at 8:12 am

  10. Thank you so much for this recipe. It is like being young and in love all over again. Now, we can have a “date” and remember the days when we visited the restuarant.

    Have a blessed Christmas.


    Connie allen

    December 11, 2008 at 2:22 pm

  11. Thanks so much for saving me the trouble of making the Star telegram version, but now what to do with a jar of Miricle Whip ??? A downtown hotel in FtWorth had a “pink” dressing on their salad bar for Thanksgiving that was delicious, but did not have quite the dash of Brockles.

    Kay Chadwick

    December 16, 2008 at 12:56 pm

  12. Thank you so very much for the Recipe. I have been telling my wife about the great Brockles Dressing for years. I don’t think she ever believed me. So now she will learn a truism. Good food was found in Dallas.

    Bruce Vincent

    December 29, 2008 at 1:55 pm

  13. Like so many others, our family has been looking for this amazing product for years. Brockles was the “secret” ingredient in our Mother’s traditional potato salad that we always enjoyed during the holidays. We can hardly wait to revive the tradition with the great-grandchildren.

    Michael M.

    January 19, 2009 at 4:44 pm

  14. My mother made a small batch from the recipe you posted, and it was so good my youngest daughter thought it was the best thing she’d ever tasted. So… she made another batch. And today she made yet another… now we’re totally hooked (seems like I remember a similar addiction to the real thing back in the 60s).

    My grandmother was a well-known businesswoman back in the 50’s, and she often took me to Brockles Restaurant when I was eight or ten. We’d always get one of those wonderful “salads” – as I recall, it was nothing more than a wedge of lettuce slathered with Brockles Special Dressing. But it was the stuff that dreams are made of!

    I couldn’t possibly count the number of crackers I’ve had in my lifetime that were topped by BSD, and I’ve stocked up on crackers here since we found the recipe earlier this month. Thank you for sharing it!

    (I still cannot believe there’s bleu cheese in it!)


    January 29, 2009 at 9:54 pm

  15. I am a 72 yr. old woman, who grew up eating Brockles Salad Dressing. My mother served her meat loaf with a wedge of lettuce & the dressing.

    Today I was making meat loaf ( just like my mom’s) and was, suddenly, so hungry for the salad dressing — looked on the computer and behold!!

    Enjoyed the blog so much — just like old times.

    Thanks, for sharing, Ann White

    Ann White

    March 2, 2009 at 12:33 pm

  16. I’m so glad to get your recipe. I was introduced to Brockles at the state fair. Samples were given out on saltines, & my family ate many jars after that.We especially loved it on ham sandwiches. I even named one of my earlier doll “Brockles”. Thank you.

    Dianne Hooten Wilson

    March 15, 2009 at 4:28 pm

  17. Yes! I remember getting a free sample of Brockle’s on a cracker at the State Fair also – hadn’t thought of that in many years! BTW, the recipe is awesome!

    Steve McAlister

    March 15, 2009 at 5:19 pm

  18. WOW wow yea brockles family and thank you is not praise enough.
    This is a real treat and boy o boy do we thank you for the recipe. like a couple of other folks, we bought more than one jar of mayo and the first one got eaten before the dressing got back in the bottle. learned a little n the first run. the more you can crumble up the blue cheese, the better it makes the dressing, but of course, letting the whole bottle sit for a few days (it was difficult) the blue cheese permeated the whole bottle and we can not actually tell much difference from the original. We find it is best on wheat thins.
    My first experience in that wonderful resturant was in 47 or 48 as a small boy, and my last was the week before they closed (took my wife of today) which i think was the late 60’s. good food, great owners that cared for their customers. Dallas truly lost a treasure.
    Brockles dressing was a regular sunday night treat for my kids growing up and they stole all my dressing the first weekend after they raided the icebox…. it works for us.
    Thank you Brockles family for sharing.

    john nall jr

    April 4, 2009 at 7:50 am

  19. My father would bring home a jar of Brockles Special Dressing as a treat for our family. We loved it on sandwiches, burgers and anything else us kids could get away with putting it on.

    I have looked for it in the stores for years.

    I had seen the recipes with smoked cheese, but I remembered BSD had blue cheese in it.

    I am about to make a batch. The ham sandwiches after Easter will be special in our house.

    thank you so much for sharing the recipe!

    Jim Temple

    April 9, 2009 at 8:18 pm

  20. FYI, the Brockles Jr. Restaurant was opened and operated by my dad, Chester Sr., mom, Sophia, and brother Billy on Interstate 20 just outside of Canton TX during the 70’s. It was sold when Dad and Mom retired to Cedar Creek Lake sometime around 1978.


    April 10, 2009 at 7:51 am

  21. So very glad I found this site! BSD was a favorite of my family’s for years. I have made my first batch and have already foud some tweaks to make it more original. I will post when I get more refined. Thanks so very much to the Brockles family


    May 14, 2009 at 10:21 am

  22. Thanks for sharing the recipe for this wonderful dressing. For years it was the basis for my potato salad recipe.

    Mix Brockles’ half and half with Miracle Whip, a small spoonful of French’s mustard, more sweet pickle relish, plenty of chopped onions, chopped hard-boiled eggs, black pepper, and Lawry’s seasoning salt (original). Sprinkle the top with paprika and garnish with more boiled eggs.

    Now I can make potato salad just like I used to do it. My daughter made my day when she told me of finding your site.

    Thanks again.

    Marva Sansing


    May 21, 2009 at 5:32 pm

  23. My Mom and Dad served the Special Dressing at our Restaurant in Brundidge, AL for years. Dad had it shipped in every week . Everyone loved it and wanted to buy some from us. This was in the 50’s and 60’s

    Jim Bowden

    June 19, 2009 at 3:13 pm

  24. So glad I found this. It is so nice to find a recipe for something we recall from our past. What brought me here was a search to include Brockles. Yes, I was lucky enough to work with one of the Brockles at Southwestern Medical School in Dallas ever so many years ago. Had a special lunch at their home of Chicken Tetrazinni with just a hint of ground cloves in it, and we’ve made ours that way ever since. I recall Chris saying something along the lines of “everything tastes better with lemon added.” Those Greeks so know how to cook and would never dream of cooking anything plain and blah.

    MaeDean Smith

    July 10, 2009 at 7:35 pm

  25. I, too, am elated to find the “honest to gosh” recipe!
    I have searched for years for more jars of the dressing. everyone who isn’t from the area thought i was crazy… I was obsessed with locating it.
    I remember in my youth, we would vacation in galveston almost every year and brockle’s and crackers was the FIRST staple on the list! as a teenager i remember driving to garland from carrollton to stock up on the pint jars. that place on Forest ln. was the last place I could find it.
    and then… they were gone
    thank you…thank you…thank you
    I’m now on my way to the grocery store and will have my first batch tonight!!!!

    lorrie smith

    July 28, 2009 at 4:52 pm

  26. At last after many years of wishing and looking MY DAUGHTER E-MAILED ME. I also enjoyed it in Wichita Falls at Lesters Steak House. Jane (Booher) Loveall


    August 10, 2009 at 9:19 am

  27. Thanks Jim, I will put it to use in an hour or so. I Am looking foward to trying this and making some for my dad (that was our thing saltines and BROCKLES at the table when he came home from work, I was 6 or 7 or so), My grandmother used to mail us some every few months and bring it on trips. Have googled periodicaly for years and only found that cumbersome one. So today I was bored at my desk, hungry and BROCKLES came to mind, BAM you put it up 9 months ago. Wish I new sooner. Gotta go, heading to store for some mayo and make my dad happy, Just wishing my Gammaw could give a try.

    Thanks again Jim and the Brockles family


    S.w. Hays

    August 28, 2009 at 3:24 pm

  28. I will pass this recipe on to my brothers. We can remember as a children Brockles and crackers were a special treat. We had an uncle who would walk in the house and ask my mom: “Got any Brockles Betty?” Not only was he happy, but so were we when the Brockles and crackers came out to enjoy. Oh how I wish my Mom, Dad and Uncle were still alive so I could make them a batch! I will make some for my grandchildren and hook another generation on Brockles. Thanks so much to your family for the recipe.


    September 6, 2009 at 11:07 pm

  29. There are some things you just never forget. Certain memories, aromas, & flavors that stay with you all your life, and Brockles Special Dressing is one that has stayed with me since my teenage years and I’m now 73 yrs. old. Thanks so much for being generous with the recipe, and God bless..


    September 18, 2009 at 11:54 pm

  30. What fun to find a website and picture of Brockles Restaurant! I was about 12 years old when I went to the restaurant and it was a very special treat. I attended Central Baptist Church at the corner of Ervay and St. Louis streets, there’s a freeway there now, and Brockles was close.

    I’m anxious to try the dressing, thanks for posting recipe!

    Great memories!


    September 20, 2009 at 11:17 am

  31. My Dad starting serving Brockles Special Dressing in our Restaurant Bowden’s Cafe in Brundidge, AL back in the late 50’s and until you went out of business. He would serve a wedge of lettuce with dressing on top. People all around South Alabama loved it and still ask for it today. I have made several quarts of it and love the taste, just like the old days.

    Jim Bowden

    Jim Bowden

    September 20, 2009 at 12:01 pm

  32. My daughter just made me another batch of this stuff, and I took a small container of it to a teller at our bank. She’s in her 70s and was so excited when I told her that we’d found the recipe that I felt that I had to take her some, although I saved most of it for myself! She also said that she’d seen an advertisement on television for Brockle’s a couple of weeks ago – I figure that it must have been one of those old ads that TVLand runs sometimes. Or she might have just imagined it! 🙂

    The thing about the dressing that’s amazing is that it contains bleu cheese – I don’t like bleu cheese, and if you told me that it had that ingredient I would have thought you were kidding.

    By the way, not only is it good on a wedge of lettuce, and on crackers (of course), but it’s excellent on hamburgers – my son figured out that one!

    Steve McAlister

    September 20, 2009 at 12:10 pm

  33. Just made a batch of the dressing and it’s wonderful! We didn’t have a salad, just dressing and crackers. Brought back great memories.

    Thanks for the recipe – it’s so simple.


    September 23, 2009 at 6:52 pm

  34. Chris and I are making it for the Cowboy’s game tonight. I hope it turns out half as yummy as it does at your pool parties, uncle Jimmy!


    September 28, 2009 at 3:13 pm

  35. I just made my second batch and learned something I’ll pass on. Use GOOD QUALITY mayo! First time I used Kraft and it was wonderful, but this time I used a retail store brand (yes, mayo.) and I can tell the difference.

    Still so close to my memory of the original as to be scarry, but something a little off from the first time. Used the store brand because they didn’t have Kraft in the traditional round quart jar.


    Mike Thomasson

    November 20, 2009 at 12:57 pm

  36. My daughter just made me another quart of this stuff – and I tried it on some lettuce – the last time I had Brockles on anything other than crackers was back in the 1950s – If I remember correctly, the restaurant didn’t really put it on a ‘salad,’ but just on a wedge of lettuce with a cherry tomato on the side? Anyway, it was outstanding! Now my son, in his 20s, is addicted to Brockles – and so a new generation of Brocklophiles emerges!

    steve mc

    November 23, 2009 at 11:43 am

  37. Hello wonderful people, I so appreciate the recipe for the Brockles dressing. I first found it at the fair and fell in love with it. I purchased it in food stores but then it vanished. I tried different recipes over the years but couldn’t find the right one. I am going to the store tomorrow and get the ingredients and cant wait to eat the real thing again. I really thank you so much.

    Russell G.

    December 17, 2009 at 9:08 pm

  38. Feeling a bit nostalgic a while back, I did a few Internet searches, including one for Brockles. After finding some screwball recipes, I was ecstatic to find this one. As a kid in the 1950’s, I was an obsessive label reader at our family grocery store in Waco, and did remember Bleu Cheese as an ingredient. And when I found the other purported recipes, I knew right away they weren’t even close. Thank you so much for your family’s generosity in sharing this with all of us. My wife has just left for the store for groceries, and with a list of the ingredients for BSD. Now, if she can also find some Euphrates Sesame Crackers (another favorite from our past) we’ll have a Merry Christmas indeed! Happy Holidays to all the Brockles Family and all BSD lovers everywhere.

    Frank Kousal

    December 18, 2009 at 6:01 pm

  39. Thanks so much, I grew up eating this with crackers (of course). My dad was a huge fan. I just wrote down the ingredients and am heading to the store, so I can make some for him over the Christmas holidays. Isn’t amazing how many people have the same wonderful memories about your family’s product. They have certainly touched many lives!
    Merry Christmas and God bless!


    December 22, 2009 at 2:52 pm

  40. Thanks again Jim, I posted months ago and just made two jars for my father for Christmas and they won’t probably last long, but was curious on any fridge shelf life thoughts. Thanks, Scot, have a merry Christmas to you and family and all following this thread!

    S. Hays

    December 23, 2009 at 5:35 pm

  41. The refrigerated Dressing should last about as long as a jar of mayonnaise would. I would say it should last a month or two in the fridge.


    December 23, 2009 at 7:24 pm

  42. My Mom prepares a shrimp-crabmeat casserole that calls for Brockles dressing. By chance, did this recipe originate with your restaurant?

    Loretta Weninegar

    December 24, 2009 at 12:15 am

  43. Omygod… Loretta’s post made me wonder what a really good crabcake would taste like with Brockles? I think I’m gonna take some “homebrew” with me next time I have dinner at Trulock’s and give it a try!

    steve mc

    December 24, 2009 at 1:22 am

  44. Strange, I was wishing I had some Brockles’ Dressing. Decided to check on Net to see if still available. Last bought it at Minyard’s. Also stopped at the restaurant in Canton when it was open as I traveled through. Was and is still one of my favorite dressings of all times. Any possibility it will ever be marketed again?

    Adrian King

    January 24, 2010 at 11:43 pm

  45. I can’t tell you how excited I am to have found this recipe. I have looked for years in every grocery store in and out of my city. Last night, I was thinking of Brockles, and I decided to try the internet (don’t know why I haven’t tried before). There it was–the recipe. I still wish it was in the grocery stores, but I hope I can make it to taste the same way. Thank you, thank you.

    Jane Elrod

    February 7, 2010 at 3:38 pm

  46. I also am so excited to have found the recipe. I really miss the Brockles Special Dressing. I will be making lots of it. My family uses it to make guacamole and it is the best! Thank you for publishing the recipe!


    March 2, 2010 at 1:00 pm

  47. @Susan: please tell me how you use BSD to make guacamole salad? Sounds interesting!

    steve mc

    March 2, 2010 at 1:14 pm

  48. You use avocados, worcestshire sauce, little bit of lemon juice, onion, salt, pepper, tomato and BSD. I couldn’t tell you exact measurements – I always just taste as I go. It doesn’t take much worcestshire sauce and very little lemon juice.


    March 24, 2010 at 10:41 am

  49. Thank you so much for posting the recipe. I actually went on line a few years back and wrote to see if anyone still had your Brockles Special Dressing or the real recipe.
    My dad is 91 and he was a friend of Andy’s. We went to the restaurant downtown often. In later years my dad built a lakehouse near Tyler and would stop in Canton every weekend and visit with Andy. He would come and sit at our table. I have such fond memories of the lettuce and tomatoe with the special dressing on the side and in later years on the crackers.
    Your family was a very special part of my youth. Thanks for making my day!!

    Susan Chazanow

    March 26, 2010 at 9:15 am

  50. Awesome! I just saw the recipe in the paper and couldn’t believe my eyes for I have been searching for this recipe ever since I learned it was no longer being produced. My son loves Brockles. We ate it at Lester’s Hickory Inn and Pioneer Restaurants in Wichita Falls. I have tried all kinds of mixtures trying to get that wonderful taste, but never could come up with one that could compete. I have sent him the website address so I’m sure he will be visiting as soon as he gets it. Thank you for being so selfless in sharing it. I’m sure it could still make you a fortune. Thanks much.

    Pat Boyd

    April 2, 2010 at 4:29 pm

  51. Like many others, I loved Brockles Special Dressing and was so disappointed when it was discontinued. For the last 12 years when I first got on the internet, looking for the recipe was a priority. I found several nasty and unlikely recipes I never tried, because I knew they didn’t sound even close. I hadn’t looked for it in a couple of years, but last night I just happened to think of it again, did a search, and BEHOLD!!!! What a generous, unselfish act of kindness for your family to release the recipe! Thank you so much!

    Cathy in Texas

    April 22, 2010 at 11:38 am

  52. Do you use sweet paprika or hot paprika? My gosh…I remember going to a restaurant somewhere between Amarillo and Ft. Worth that had that salad dressing….I think there was a big picture of some Native American Indians painted on the wall or have I gotten that mixed up with some other place.

    I had completely forgotten about it until tonight and I googled, and here you are!

    There is a company called the Vermont Country Store and they have lots of old fashioned products and foods…I wonder if they could hook up with the Brockles Family and make a limited batch of the stuff.



    May 10, 2010 at 7:33 pm

  53. I just use something like McCormick Paprika which is ground pods of Capsicum annuum L., a sweet red pepper.


    May 11, 2010 at 5:44 am

  54. Thanks, Jim.
    I knew there was a sweet paprika which I think some call Spanish paprika and a hot which I think might be called Hungarian.

    I can’t believe there are so many people who are still so fond of something we haven’t had in years and years or that we can still remember it so well!

    I am going to try it. Thanks so much for putting up this site! You made a lot of people happy.



    May 11, 2010 at 8:19 am

  55. Jim,
    In one of your responses you mentioned that the original Brockles base was not mayo, per se, but oil, egg, vinegar and salt. If anyone wishes, they can make their own “mayo” as a base and add the other ingredients. We make our own “mayo” all the time using, egg and oil, but have been known to customize it by adding some vinegar and salt and pepper (and other things). Being a “purist”, I love the results of making everything myself, just as y’all did with Brockles!!

    I have to report that here just yesterday, I was describing the Special dressing to my wife who has never had it. I told her what I thought it had in it and got everything (except the crumbled Bleu Cheese), but I KNEW there was something else! I called my mother ’cause she is expert at figuring out what things are made from. She thought it was similar to 1000 Island dressing, but couldn’t get that last ingredient either. That’s when she Googled Brockles, called me and here it IS!! This all happened yesterday!! Yippee! (I would have NEVER gotten the crumbled blue cheese!) See what an impression it made on a 10 year old kid? 52 years later he still remembers it! Amazing stuff, that Brockles!!

    Terry Tillman

    June 12, 2010 at 7:49 pm

  56. Thought I’d pass on a suggestion and an observation when making the dressing. First the suggestion. It seems to me the original flavor needs several days to really develope. I know it is tough to wait, but I can tell the difference, especially since it mellows the garlic powder while giving the blue cheese time to emerge. The observation is that if one uses a standard pint jar of good mayo, it won’t all fit back in the jar when the other ingredients are added. Oh, darn! Guess I’ll save the 1/3 cup or so that’s left in the bowl in a different jar— that is if there is anytyhing left after several taste tests.

    Mike Thomasson

    June 13, 2010 at 2:28 pm

  57. My family will be so happy!

    We used Brockles instead of ketchup on french fries. I remember eating homemade fries and dipping them in Brockles (actually we slathered it on the fries!). We used it as a sandwich spread and on fish sticks among other things.

    There is nothing like it!

    Ed Berry

    June 27, 2010 at 10:56 am

  58. Thanks so much… though I don’t have all the memories ( and I grew up in Dallas..) My husband and his family remember it fondly… both the restaurant and the dressing!! We were in Dallas last weekend for a wedding reception and stopped for a visit with my husband’s 86 yr. old sister and the conversation wandered again to BSD and how good it was on crackers… Well, I can hardly wait to e-mail my sister-in-law this recipe… she has 8 children and many grandchildren and great grandchildren who will finally know what she has been bragging about for years… thanks again.. my husband is salivating at the prospect of my making this!! Sandy Long


    July 12, 2010 at 4:15 pm

  59. Brockles was a must on our sandwiches when we lived in Dallas in the 50’s. It continued to be a staple our house after we moved to Waco and we could buy it in Waco. We are together this summer for a while and talking about cherished food things I’ve been able to find on the internet and I said yesterday that I was going to see if I could find Brockles. Lo and behold I found it! We are both excited and planning on making a triple recipe maybe Tuesday if not tomorrow.

    Nancy Lee & Jean Ann

    August 1, 2010 at 6:12 pm

  60. Next to saltine crackers, my favorite was to spread Brockles onto hot toast made in the oven. Thank you so much for making the recipe available. I think I have all ingredients in the pantry and tonight I can finally explain to my wife what I have been describing to her for fifteen years.

    Mike McKee

    August 12, 2010 at 7:07 pm

  61. How refreshing to have a family share their much sought after recipe without seeking any profit other than our grateful “thank yous”.

    peggy fox

    September 1, 2010 at 2:44 pm

  62. My nephew found this site and showed it to his mother, my sister. She made a batch and called me immediately and left a message, “Call mee it’s urgent”! I almost had a heart attack thinking something bad had happened (they still live in Dallas, I am in Monterey CA). When I called her and she told me, I almost passed out!!! Growing up, we never had less than 2 jars of Brockles on hand at ALL times. What GREAT memories this brings back. THANK YOU Brockles Familia. Mele Grazi!!

    Theresa Lancione-Beccaria

    November 8, 2010 at 10:41 am

  63. I was just in Wichita Falls at the Pioneer Restaurant and they use a fake “Brockles” which is just Thousand Island Dressing and buttermilk because the real stuff isn’t around anymore. I remember eating chalupas doused in Brockles.

    I told the waitress about the recipe and she told the owner. He came out and we talked. I just sent them the recipe and a link to this website. They sounded excited.

    I have made several personal batches and it almost made me cry.

    Thanks to the Brockles family for releasing the recipe.

    Chuck Schmidt

    November 21, 2010 at 8:15 pm

  64. I grew up in Dallas and went to high school with Linda B. I ate at her grandfather’s restaurant and loved Brockles Dressing. I’ve looked for the recipe for years — thanks so much for sharing it!!!


    November 26, 2010 at 8:09 pm

  65. There are so many things a Texan misses when she leaves the state, even if she grows to love the “new” state. Food is pretty high on the list, and trying to describe Brockles Dressing to those who were never fortunate enough to have had it just doesn’t work. You have made my day with this recipe! Christmas will be tastier than usual this year; gifts of homemade goodies will be replaced with jars of Brockles. Thank you so very much for publishing the recipe for all of us to enjoy. Blessings to y’all.


    November 28, 2010 at 3:56 pm

  66. Thank you again for the recipe!!!! My mother who passed away in June had been searching for this since it left the stores. We all grew up on Brockles!!!!!
    I have a question if you would. 1.5oz of crumbled Blue cheese, Is that weight or volume? How would that equate to Tbsp’s?


    December 14, 2010 at 7:44 pm

  67. Richard, I usually purchase crumbled Blue Cheese in tubs at the grocery store. It can be found in 4 oz, 5 oz, and 6 oz sizes depending on the brand. These are by weight. You can divide the contents by eye and get pretty close to what you need. I’m guessing an ounce is about 2 Tbsp., but it also depends on the size and uniformity of the crumbles. It doesn’t have to be exact. I buy a 5 ounce tub and use it all in making a three jar batch. 🙂


    December 15, 2010 at 7:23 am

  68. I remember eating Brockles at Brownie’s Restaurant, also in Dallas. I’m like all the rest of y’all, I’ve been longing for the real deal all these years, and finally have the recipe. My thanks to these good folks who have so nicely shared the recipe!


    December 17, 2010 at 11:40 am

  69. Hi Jim- I haven’t written since I found your recipe for the dressing in Nov. 2009. I do get all of the comments on my email address, however.

    The last time I copied the recipe was Apr. 3rd 2010. At that time, you said ” 1 to 1.5 ounces of crumbled Blue Cheese, and 1 to 1.5 Tbsp of garlic powder (adjust as desired for taste).”

    Now the current recipe is specific about 1.5 ounces of blue cheese, and “1 Tbsp of garlic powder (adjust as desired for taste).”

    My question is did you adjust these two based on your taste tests, reader comments, or ?? I made my first batch using 1.5 ounces and 1.5 Tbsp of each and loved it! But, I’m sure it would be too much of each for some, especially the G. powder, as noted by some recent comments. This is such a small point, but thought I would ask.

    You can just email me if you don’t want to post this. Thanks again Jim for the recipe. Dub Fields

    Dub Fields

    December 28, 2010 at 1:11 pm

  70. Dub. The recipe actually calls for 1 oz of crumbled blue cheese and 1 Tbsp of garlic powder. I usually use 1.5 oz and 1.5 Tbsp, respectively. But the 1.5 Tbsp of garlic powder seems to be a bit strong for many. So I changed it to read 1.0 Tbsp. You can surely vary the amounts to suit your taste.


    December 29, 2010 at 5:34 pm

  71. I believe that the specific amounts in the recipe originally came from our wonderful uncle Tommy Alt, who married Alethia Brockles and raised a wonderful family. Uncle Tommy was in charge of the production side of the dressing for years. He brought a homemade batch to a family get together and we all flipped over it . . . talk about bringing back memories..

    Anyway, it was so close to the original we all insisted that he give us his recipe and this is it. It’s wonderful that everyone is enjoying it and Happy new year to all.

    Chester Ellis

    January 4, 2011 at 8:56 pm

  72. The first time I ever tried Brockles Special dressing was at the State Fair… I think in ’60 or ’61. It seemed harder and harder to get and if memory serves me the last time was in the early ’80s.
    The paprika was a stroke of genius to keep the copycats guessing. LOL


    January 23, 2011 at 1:28 am

  73. Thanks for this info. Yummy! Brockles Dressing and Super Bowl will be great together.


    February 5, 2011 at 7:05 pm

  74. I found your recipe, made it and it was fantastic. I told my in-laws about it and they as-a-mater-of-fact told me they used to play bridge with your family back in the 50’s, with a whole group of friends. They reminisced for 15 minutes. Funny thing…afterwards the dressing tasted even better. Was it the stories we heard or being refrigerated over-night?

    Thanks for the wonderful recipe and irreplacable memories…

    Dave Hardy

    February 13, 2011 at 2:49 pm

  75. My husband and I have always loved eating Brockles Dressing on crackers and chips. I grew up in Dallas and he grew up in a small town in East Texas and we had a mutual enjoyment of your product and had to really look for it. Now, I can make it. Thank you for publishing the recipe.

    Dorothy Walter McCarver

    February 15, 2011 at 10:18 pm

  76. I remember going downtown to eat at the restaurant as a young child in the early 60’s. I have no memory of the regular food—but I loved the crackers and the dressing. I’m pretty sure my favorite was the thousand island one…over the years I’ve wished I could buy Brockles and share it with my kids! I’ll certainly try the recipe. Thanks!

    Sandy Klihr-Beall

    March 1, 2011 at 9:45 pm

  77. As kids we would go swiming at Glendale pool in Oakcliff and carry sandwitchs with boiled eggs smuched up with a fork and Brockles dressing mixed in. Try it you can’t believe how good. yum yum Thanks so much for the recipe. My stepmother which was greek went to church with the Brockles and Knew them well. Thanks Bill

    Bill Strain

    March 17, 2011 at 9:06 pm

  78. As a teenager in the mid-fifties I traveled with my best friend and his dad to Dallas from Wichita Falls and we always stopped at Brockles and while I don’t recall
    much about the food, I do remember the dressing and crackers and the wedge of lettuce. I wonder if you know if the sesame crackers are still in production. I have been making your recipe for just over a year now, and I still can’t get enough. I have not had any of the original product in about 30 years. Thank you so much for sharing your family heritage. God Bless, George

    George Shaffer

    March 19, 2011 at 6:14 pm

  79. Happy, Happy, Joy, Joy!!!!!!


    April 8, 2011 at 7:12 pm

  80. Here’s a tip that I use making the Brockles. I mix all the ingredients together with a hand blender and then add the pickle relish. Doing so seems to blend all the ingredients together for a smoother texture. Adding the pickle relish last gives it the classic Brockles look with the chunks of pickles in there. YUM!!!!


    April 19, 2011 at 9:24 am

  81. When I had graduated from high school in 72, I worked at the Brockles Jr in Canton Tx for the summer before going off to college. I remember Miss Sophia, Chester Sr., and Billy. Not only was the dressing wonderful, but the rest of the menu was as well and Miss Sophia introduced me to blue berry pie with ice cream on top. I remembered asking her the ingredients to the dressing and she told me mayo, relish, cheese and spices. Well, I tried over the years…came close using the garlic and chilli powder and parmasian cheese. Close but not quite. So now I have the real McCoy after all these years. Sophia also had me to thin the dressing down with a little bit of buttermilk as the product was really thick coming out of the gallon jars. So I will add a little buttermilk for old times sake. Thank your family so much for the opportunity given to a girl trying to earn money for college and a wonderful recipe which I will always treasure as part of my past.


    April 26, 2011 at 4:27 pm

  82. Thank you for this recipe! I will try it! I can still see and feel the Brockles jar ~ it came from the Grocery store with Mrs. Baird’s Bread.


    May 23, 2011 at 5:45 pm

  83. This is delicious, and oh the memories! Thank you so much!


    May 27, 2011 at 8:05 am

  84. Thanks for sharing the recipe! I grew up in Dallas familiar with Brockles Dressing and no longer live there so did not realize it had ceased production. That’s sad. But very kind of you to tell us what we need to know to make it at home.

    Otis Maxwell

    June 20, 2011 at 7:32 am

  85. Thank you, Thank you, Thank you. I remember growing up, going to the restaurant with my Grandmother and parents. Then after I grew up and moved out of state I would always go to Minyards when visiting to get 3-4 jars to take home. Over the years it became harder to find. Then one day… no more Brockes Special Dressing.
    I’ve always remembered the delightful taste and have tried in vain to explain this to friends.
    One day a few months ago my mouth watered once again for the taste of Brockles, so I tried to duplicate it with no success. Bleu Cheese…and Paparika! Who knew!
    I quickly made up a batch, and kept test tasting till it was gone…oh my…had to make yet another batch.
    Now my friends and family enjoy it as well.
    Thank you to you and your family for sharing!


    July 3, 2011 at 2:07 pm

  86. Oh my goodness…a friend at work just remembered the Brockles Special Dressing and I thought I would google it and see if I could buy it somewhere. I had completely forgotten the restaurant and not sure I ate there, but I definitely ate at Brownie’s in East Dallas where they served the dressing. I was introduced to the dressing by my father-in-law who ate it by the jars on Premium Saltine’s. So…that’s the way I ate it and loved it. I am 63 and my friend is 75 and we love to talk about food from the past. So glad to see your website and go happy to have the recipe. Hmmm….I think I need some bleu cheese.

    Thanks again.


    July 30, 2011 at 7:59 pm

  87. Does anyone have the “Brockles” dressing recipe that used to be served at the Pioneer Restaurants in Wichita Falls, TX, in the 1960-70’s? Not the one now being served…it’s awful!!!

    Debra Neel

    August 11, 2011 at 2:42 pm

  88. Note sure Debra. But I heard years ago that it was regular Brockles Dressing thinned with a little buttermilk to make it work in squeeze bottles. If so, try the recipe here and do a little “trial and error” testing by adding some buttermilk.


    August 12, 2011 at 6:06 am

  89. When I found “the” recipe I shared it with a friend who grew up in Dallas. Her sir name was a shortened form of the origial Greek as is the Brockles name. Her family owned a commerical laundry service and furnished linens for Brockles Restuarant. They enjoy many meals in the Brockles home and the highlight of every meal was the hostess’ Coconut Cake. Sounds like a family history of good cooks.

    Wanda Dalton

    August 29, 2011 at 9:31 am

  90. I was just telling my friend the other day about this special dressing we had while I was growing up and how much I missed it! He said he never heard of it. I used to go shopping with my Mother and it was my job to get three jars for our extended family of eight! We used to go through the stuff like water!! Finding this website and the recipe made my day!! I can’t wait to make it. Thank you so much. My parents and Grandparents are gone now but when I make this recipe it will bring them back to me and remind me of many wonderful times around our dining room table.

    Sylvia Corder

    August 31, 2011 at 12:17 pm

  91. I was just searching the web for a salad dressing recipe when I remembered Brockles Special Dressing which we always had in the frig when I was growing up.
    We LOVED the stuff. Could not believe my luck when I found your wonderful
    website with the recipe. I grew up in Oak Cliff (Sunset Bisons ’66) and have
    such fond memories of that time. Thanks again, you made my day.

    (By the way, I found another website where some crazy person has your recipe listed as using Miracle Whip, A-1 sauce, pimento cheese spread, sage, mustard, etc. I KNEW that one was NOT correct, so I kept looking until I found you. What an outrage!)

    Joy Lucas

    October 24, 2011 at 4:54 pm

  92. I’ve looked for this recipe but not in the last two years. So glad to find it. Our family always had a dip at Christmas and Thanksgiving called simply “Shrimp Dip”. It had two ingredients: Brockles dressing and canned shrimp. Drain shrimp and mash well with a fork, then mix in the Brockles, seems like about 2/3 of the jar. Let it sit overnight. Absolutely amazing! I’m anxious to make the dressing a few days ahead, then mix in the shrimp on Christmas eve and surprise my sisters and mother, now 81.


    December 18, 2011 at 11:59 pm

  93. Update on my previous post…I made the dressing following the recipe, using Hellman’s. Like the others mentioned, I was surprised it had bleu cheese and had never even bought the stuff. The only thing that slows you down is draining the pickle relish. I let it sit overnight, then added in the can of drained & flaked deveined canned shrimp. I let this sit overnight and on Christmas day, the entire family who was old enough to remember it from the 70’s & early 80s all tasted it and the comment repeated was “THIS IS IT”! So cool how one specific taste can bring back memories.
    Thanks again!


    January 19, 2012 at 7:43 pm

  94. I have a very old hand written recipe for Brockles dressing that we found in my late grandmothers recipe box. My grandfather was a regular customer so an employee may have given it to him. I think it was written in the late 1940’s. I tried the recipe and it didn’t turn out for me. I think the problem was it called for ingredients that are no longer available. Some of these are Borden’s Vera Sharp cheese and olive butter. It also called for a lump of butter and I don’t know how much this is. If anyone wants to give it a try just let me know and I will email you a JPEG of the original recipe. One thing of interest is the person that wrote the recipe called it Brochles Dressing. For a copy just email me

    Jim McIlroy

    January 21, 2012 at 4:58 pm

  95. For some reason, I have spent the weekend obsessing over Brockle’s Special Dressing. I can almost see the jar in my head. So I started the search and realized it wasn’t in the stores anymore. What ever did we do without “Google”? And sure enough there was the receipe. I can’t wait to call my brother and tell him, that’s how we learned to eat salads—smothered in BSD. Thanks to the family for being kind enough to share this special receipe with the world.

    Toni Luttrell

    March 17, 2012 at 8:53 pm

  96. I grew up in Dallas in the 1960’s and one of my favorite treats was eating at the Brockle’s Restaurant near downtown. I remember being hungry and filling up by eating crackers lathered with loads of the special dressing—and then putting more on my salad! Thanks so much for posting the recipe, as it brings back great memories.


    March 18, 2012 at 7:01 am

  97. I remember only ordering salad because I knew I would fill up on the dressing and crackers. I am going to make the dressing from this recipe. I sure hope it tastes the same. I make a dressing by combining mayo and catalina dressing and it sort of reminded me of Brockles and I decided to look it up and sure glad I found this site.

    Shirley D

    April 10, 2012 at 12:56 pm

  98. I remember going to the Brockles Restaurant with my father in Dallas in the 1950’s. I will remember the unique taste of the “Special Dressing”. We were ” country” and going to the “Big City” restaurant is a memory I’ll always remember. Thanks to your father.

    Nick Earwood

    April 10, 2012 at 5:31 pm

  99. This recipe was great. When I was a kid in Dallas I used to spread brockles on bread and eat it. I dipped raw califlower in it and it was delicious. Am so excited to have the recipe. What a blast from the past!


    April 21, 2012 at 10:17 am

  100. Happy to see the recipe. My family used this dressing for many years. I was sad when I could no longer find it. I will be looking forward to making some.

    Verne Vandygriff Doyle

    April 27, 2012 at 12:51 am

  101. When I was a child, I thought the Brockles dressing was the original Thousand Island. The dressing they served at the Alps Cafe in Mt. Pleasant did not have relish in it. The Brockles dressing I purchased at Safeway here in Dallas also did not appear to have relish in it. (Just an orange colored thick dressing with little red dots in it– I presumed was a spice.) I loved it with celery sticks. Brockles also had a great Ranch dressing in a jar. I am shocked about the bleu cheese. I don’t eat cheese of any kind, especially bleu cheese, so I am shocked at the recipe. I am glad the recipe finally is available to the public.

    Mary Vann

    May 20, 2012 at 9:27 am

  102. As a kid, I lived in Dallas in the early ’60’s. I remember the dressing and loved it. We ate it on tomatoes, lettuce, saltine crackers, sandwiches, anything. I have not had it for years and I can’t wait to try the recipe.


    June 30, 2012 at 7:57 pm

  103. I have love Brockles Special Dressing forever~ well, at least for as long as I can remember. 🙂
    Thanks SO much for posting the recipe. It tastes just as I remember it. I’m so glad I searched for it and that your family was generous enough to provide the recipe! My FAVE way to eat it is on Premium Saltines.


    July 3, 2012 at 5:01 pm

  104. Can’t wait to get home with the ingredients to make our “ALL TIME FAV DRESSING”. We have missed buying it locally(in the DFW area) for so many years. We never gave up trying to find it! Thanks so much for posting the recipe. I still remember going downtown with my Mom and having lunch with my Dad at Brockles Restaurant. WONDERFUL memories and dressing of course!!


    July 18, 2012 at 4:03 pm

  105. When I found the web site and the receipe, I was so VERY pleased, and could not wait to try it. We thought it was a little too garlicky, so I made a half batch real quick without garlice, mixed the two together and it was so perfect. I gave some to my brother and he took it home to his wife and they sat with a package of crackers and made a very pleasant trip down memory lane. We are so thankful that you shared the receipe. It is so easy to make, and so VERY GOOD.

    Thank you Ann

    Ann Reeder

    October 10, 2012 at 9:27 pm

  106. I’m 65 now and your Special dressing was a family treat from as far back as I can remember. My Grandad was head tailor at Dreyfus & Sons, which was just down the street at Main and Ervay. When my Grandmother and I would go downtown to visit him he would take us to the restaurant for lunch. Years later my mother lived in Chicago and I was in Houston. I would pack up a case and send it UPS to her. Her favorite was Fritos and BSD, what an awesome combination. I told my wife about it and she had never heard of Brockles, she’s from Kilgore. So when I found this site and your recipie I about flipped out. My whole family loves it. I use Dukes mayo, a bit more garlic and paprika, and a bit more blue cheese and let it sit at least 3 or 4 days before cracking the lid. I really want to thank you with all my heart. When I taste it, all the memories flood back to me of my Mom and all her friends dipping those Fritos and chowing down. The recipie is great! Thank you again.

    Mike Gallagher

    October 21, 2012 at 7:25 am

  107. Jim, last year I made 6 quarts (32 oz ea) of the dressing and it was delicious. Looking at the recipe to do the same this year, I noticed the recipe called for a pint (16 oz) of mayo. Obviously, I made it at half strength last year…but it was great. Is there a possibility that the recipe should have been for a quart, or have I been just pleased using a quart of mayo versus a pint?


    December 19, 2012 at 11:31 am

  108. The recipe is for 1 pint, as presented. Twice the mayo would certainly dilute the taste. But, to each his own! Some think it is a bit too strong per my recipe, but that’s how we remember the original. Thanks.


    December 19, 2012 at 3:44 pm

  109. Thank you! My mother always made stuffed celery with Brockles mixed with cream cheese. That was 40 years ago. I will surprise the family this Christmas. Thank you so much for the recipe.


    Judy Robertson

    December 19, 2012 at 5:28 pm

  110. ok…now I HAVE to make this dressing…omg..the memories…would you suggest sweet paprika or hot paprika???

    Susan Miller

    December 19, 2012 at 5:42 pm

  111. I use the regular Spanish sweet paprika.


    December 19, 2012 at 6:53 pm

  112. Christmas time again, can’t wait to put a batch of this dressing on left over ham, for a sandwich.

    paul baskin

    December 24, 2012 at 11:42 am

  113. Jim, I loved the Brockles salad dressing as a child in the 40-50’s, and always had a bottle on hand. But, I do not remember it tasting quite so blue cheesy as this recipe. Was there another Brockles orange salad dressing I am remembering or have the years changed my taste perception. David Davis in Camas, WA

    David Davis

    February 3, 2013 at 11:45 pm

  114. It is hard to get the exact taste of the original dressing with store-bought crumbled Blue Cheese. You may cut back to 1 oz. of crumbles per pint if you prefer. Also, you may adjust the amount of garlic powder to suit your personal preference. However, the recipe, as shown, gives the taste I remember.


    February 4, 2013 at 9:09 am

  115. I grew up with Brockles, and just yesterday was looking for it in the store. Today I decided to search for it and found this. Off to the store tomorrow for the stuff to make some.

    Thank you, Brockles family.

    Chuck Davis

    April 17, 2013 at 2:43 pm

  116. Jim, I am now not sure if it was the Brockles special or Brockles 1000 island dressing I liked the best. Do you have the recipe for the Brockles 1000 island?

    David Davis

    April 17, 2013 at 4:11 pm

  117. Nope. I don’t have the Thousand Island recipe. But it was not “Special”. (Pun intended)


    April 17, 2013 at 6:19 pm

  118. My mother grew up with the Brockles Family in the Lakewood area of Dallas. Mom went to Woodrow Wilson High School, ’44 class.
    Mom used Brockles in all her recipes, especially her delicious potato salad. I also remember she put it on ham sandwiches using rye bread. YUM. I’ve been reading this ‘Brockles’ info on my computer for the last hour and have enjoyed all the memories. I feel like we are all long lost friends from the same neighborhood. You all know ALL my stories. ha.


    April 26, 2013 at 10:29 am

  119. I am so very happy to find this recipe. My husband remembers eating here so many times, and loving the Brockles Dressing with crackers, and on his burger. He’s talked about it often. I appreciate you folks publishing the recipe, and I can’t wait to get it made, so I can try it out!

    Lisa Smegner

    May 16, 2013 at 3:38 pm

  120. ……..I was saying funny how food can bring back such wonderful memories. If u ever wanted to make it and sell it in stores I know u will have no problem selling it. I have not found anything comparable to it since!

    jennifer wallace

    June 13, 2013 at 12:11 pm

  121. I was born and raised in Dallas and remember the restaurant well and especially the Brockles dressing. I have tried the recipe given here but mine still left something to be desired.However recently I have conjured up a batch that has the color, the texture, the taste and the after bouquet that very closely matches the original. I would like for you are some of your old customers to try it and let me know.It is a very quick fix! Take a 15.8 Oz bottle of “Kraft Velveta Cheesy Ranch” Three tablespoons of Blue cheese finely grated through a screen mesh and three tablespoons of pickle relish. Mix these ingredients let sit for a while then whip again.. Get some crackers and get ready to get fat in a flashback back to the fifties. I am not in any way claiming this to be Brockles but I do claim it to taste just like it.

    Don Doak

    November 21, 2013 at 9:25 pm

  122. What a wonderful surprise receiving this updated recipe from you Don. Will be trying it soon.


    November 22, 2013 at 6:13 am

  123. I am so excited finding this recipe! My daughter & I were talking about it recently, and I decided to look online to see if I could find any info on the restaurant. Voila! Not only the interesting photos of the founders and their family, but also THE RECIPE! My husband worked in Dallas on a railroad line change back in the 1950s for almost a year. He ate at the restaurant often and raved about the dressing. I asked him to buy some, and it became my very favorite dressing. I was so disappointed when it was discontinued and to this day, I have searched stores hoping it would be marketed again. I haven’t served wedges of lettuce since the last jar I had on hand as nothing tasted as good as Brockles on those wedges! Thank you for sharing! I will make some as a soon as I can get to the store to buy the ingredients! God bless.

    Fran Koopmann

    November 24, 2013 at 2:21 am

  124. THE RECIPE – Santa came early. Thank you for this web site. It has brought back so many memories.
    I grew up in the East Grand area of East Dallas in the 50’s and 60’s. My grandmother had a Beauty Shop on S. Ervay just north of the restaurant and we ate there many times. My favorite meal as a kid was Brockles Special Dressing sandwiches. I lived about a half mile from Kellers and I do think they had a burger that came with Brockles Dressing. Maria was a classmate (Woodrow class of 66). My idea of Heaven was a cherry coke from Harrels and a burger with Brockles Dressing. The only down-side is the stores are closed tomorrow, I’ll have to wait till Thursday to make a batch.

    James Kelly

    December 24, 2013 at 10:08 pm

  125. Thank you for the recipe, I have been looking for the product for years!!!!!!

    Joseph P. Smith

    August 2, 2014 at 6:21 pm

  126. I just tried the recipe on a wedge of lettuce and it was delicious. Very flavorful, but not so strong that it overwhelmed the taste of the lettuce. Thanks!


    August 4, 2014 at 9:04 pm

  127. I grew up in the Dallas area and brockles was a taste of my childhood! My pop would take the family to the Brockles resturant for a treat on some Friday evenings when he came home from work. My favorite taste was brockles on regular crackers. I made this recipe and it brought back a flood of childhood memories!

    bob wallace

    April 3, 2015 at 6:53 pm

  128. I tried the recipe but mine ended up with a stronger taste than the original. I think I added too much blue cheese as the package contained more than called for in the recipe, & I had to ‘guesstimate’ the amount. I will try it again & hope it turns out closer to the original taste! I read where one reader adds the relish after the rest of ingredients are mixed well. That sounds like a good idea as my batch did not show the relish pieces like the original did in the jar. Brockles will always be the best dressing! Let’s hope that I get it right next time!

    Fran Koopmann

    April 3, 2015 at 7:48 pm

  129. Loved, loved, loved Brockles. The other Dallas food institution was Jay’s Marine Grill on Maple@Oaklawn. Hot yeast rolls till you could hold no more……and then there were the popovers. Heaven.

    Christi Gibson

    May 29, 2015 at 8:20 pm

  130. Growing up, we always had Brockle’s in the house. I continued to buy it once married and starting my household. I was so depressed when it became unavailable! My favorite way to eat it is with home fries (diced potatoes and onion pan-fried in bacon drippings). Found this several years ago and went gaga over it – couldn’t make some fast enough! Thank you so much for sharing! It is the best EVER!

    Lezleigh Ludwig

    February 13, 2016 at 2:58 pm

  131. More (or fresh) paprika will make the color bolder, more orange. But it never tasted like thousand island to me. Sorry. Family members and too many comments have said this tastes very much like the original.


    February 13, 2016 at 7:45 pm

  132. Perhaps, then, it was the 1000 Island that I really loved. Any idea what that recipe was? It was the best I have ever tasted – and that was over 50 years ago.

    David Davis

    February 13, 2016 at 10:58 pm

  133. Jim, a friend of mine (now in her 80’s) used to work at the Brockles Restaurant and she worked back in the kitchen with Mr. Brockles, side by side. She swears she saw him put cocktail sauce in the dressing. I bought the Special Dressing all the time and never, ever, noticed anything like cocktail sauce in it. He used to tell her, “now Jean, don’t be looking at me making this, it’s a family secret”! I just laughed at her when she said that. Her name is Jean Nail and she lives in Bedford, Texas. She is going to try your recipe and so am I to see if it is as we remember it. I had Brockles at Jay’s Marine Grill too over lettuce wedges as well as at the original Brockles Restaurant downtown. Thanks so much for the memories and the recipe.

    Dick Workman

    February 15, 2017 at 3:31 pm

  134. My wife and I were in a restaurant last night and it reminded me of “a special dressing” from my youth. Yes, it was Brockle’s, but I couldn’t remember the name. My mother in law said she thought it was Brockle’s. Can you imagine? My family includes 27 cousins (all from Dallas). I am sending the recipe to them all today. Also, I must introduce all our grandchildren to this “beautiful” surprise. Brockle’s on crackers.

    David Laughlin

    June 24, 2017 at 12:15 pm

  135. I’m from Dallas-grew up in the 1960-1970’s there. So many memories of eating crackers and Brockles dressing….at their restaurant.

    Sandra Klihr-Beall

    June 24, 2017 at 1:06 pm

  136. Still curious how the relish is measured. To get 4 Tablespoons of drained relish I have to use 9 Tablespoons of undrained or should I use 4 Tablespoons of undrained relish that would yield only 1-1/2 tablespoons of drained?


    July 9, 2018 at 12:26 pm

  137. I’ve used this recipe about 3 yrs now, since I (so happily!) found it here. I strain the pickle relish in a tightly woven strainer-sieve thing and blot it with paper towels, then measure about a tablespoon at a time until I have 4 T of a-little-bit-drier relish. Works just about right.

    debbie spradlin

    July 9, 2018 at 4:20 pm

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