I must give credit where credit is due. This recipe is inspired by a dressing from one of my favorite restaurants back home in Corpus Christi, TX. I’m not sure if Brad Lomax, the owner of Water Street Seafood Co. and Surf Club, created this recipe…or if it was someone else. Either way, I’ve been obsessed with it all my life and I feel the need to share it with all of you. Through having this dressing hundreds of times in my life and also doing a little digging online, this is the recipe I came up with. I must admit, I got it pretty darn close to the real thing. So now that I’m states away, I can still enjoy my favorite dressing whenever I want!

It’s sweet, creamy, chunky, and oh so unique. I could put this dressing on anything. Salads, burgers, chicken, or I could even dip my fries into it. It’s honestly that good. If there are any people reading this that are from corpus, I’m sure you can back me up on how tasty this dressing really is. This dressing is a real deal and I don’t think there’s a single person that would disagree with me!

There’s a special place in my heart for this walnut dressing. Throughout the years of going to Ole Miss, I used to visit home and bring back a big takeout container of the dressing. I would call in my order and spend about $20 on a few large mason jars of it. I would pack a cooler of ice and drive the walnut dressing back to Oxford with me. It’s been an obsession of mine for a while and I can’t believe I haven’t tried to recreate it sooner.

If you happen to be in my lovely hometown of Corpus Christi, Texas… I recommend visiting Waterstreet Seafood Co. and getting this dressing with a side wedge salad and some French fries. It’s simple but one of my favorite things. It won’t disappoint!



Prep time: 5 minutes

Total time: 5 minutes


1 cup Hellmann’s mayonnaise

1/2 cup buttermilk

1/4 cup chopped walnuts

1 tbsp sugar

1.5 tbsp tarragon vinegar

1 large garlic clove, minced

1/8 tsp garlic powder

1 tsp dried parsley flakes

1 tsp dried tarragon

1/2 tsp white pepper

1 scallion, sliced thin

1 tsp paprika


Combine all ingredients in a large bowl. Whisk till the texture is creamy and chunky from the walnuts.


  1. Stella Schuchardt

    We make this every time we feel homesick! I bought the little surfclub cookbook just for this recipe. We use Duke’s mayo now (no added sugar), but Hellman’s/Best Foods was our previous must-have. Thanks for sharing – I could never find it online to share with friends!

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