Spanish Salad Dressings~ Part 2 Of 2 Recipe
Yield: 1 RecipesRecipe by luhu.jp
Ingredients:
-Sue Woodward,
CLARITAS COCINA
TROPICAL FRUIT SALAD DRESSG
ADEREZO TROPICAL
1/2 cup: Mayonnaise,
1/2 cup: Sour cream,
1 tbsp: Sugar,
2 tbsp: Cream sherry,
3 tbsp: Frozen pineapple juice con- centrate, defrosted
3 tbsp: Crushed pineapple, drained
2 tbsp: Maraschino cherries, finely chopped
2 tbsp: Pecans, or walnuts, finely chopped
ROQUEFORT DRESSING
ADEREZO DE QUESO ROQUEFORT
4 ounce: Roquefort cheese,
1/2 cup: Mayonnaise, homemade
1/2 cup: Sour cream,
1 tbsp: Lemon juice,
1/2 tsp: Salt,
1/4 tsp: Garlic salt,
1/4 tsp: Hot sauce,
pn Cayenne,
MAYONNAISE FRENCH STYLE
MAYONESA A LA FRANCESA
2 cup: Mayonnaise, homemade
1 centiliter: Garlic, finely minced
1 tbsp: Prepared mustard,
1/4 tsp: Paprika,
2 tbsp: Tomato ketchup,
1/4 tsp: Sugar,
2 tbsp: Truffles, finely chopped
pn Cayenne,
SHERRY MAYONNAISE
MAYONESA JEREZANA
1: Egg,
1 tsp: Salt,
1/4 cup: Dry sherry,
1 tsp: Lemon juice,
1 tbsp: Butter, generous tbsp
2: dr Hot sauce,
1/2 cup: Mayonnaise,
2 tbsp: Sour cream,
SAUCE VINAIGRETTE
SALSA VINAGRETA
1/2 cup: Olive oil,
1/4 cup: Wine vinegar,
1/2 tsp: Salt,
1/2 tsp: White pepper,
2 tbsp: Fresh parsley, minced
1 small: Onion, minced
1 centiliter: Garlic, crushed
1 small: Jar of capers, drained
1: Egg, hard cooked, finely chopped
Directions:
Tropical Fruit Salad Dressing - combine mayonnaise, sour cream,
sugar, and sherry. Beat vigorously with rotary hand beater. Add the
pineapple juice and beat again. Fold in the crushed pineapple,
cherries, and nuts. Yields
1.1/2 cups.
Roquefort Dressing - crumble coarsely the roquefort cheese. Combine
with the rest of the ingredients. Let stand at room temp for about 1
hr. to age. Then pour into a jar with cover and refrigerate. Yields
about 1 pint.
Mayonnaise French Style - combine mayonnaise, garlic, mustard,
paprika, ketchup,, sugar, and truffles. Add cayenne pepper and mix
thoroughly. Refrigerate covered for about 1 hr. before using. Mix
again before serving. Yields 1.1/2 pints.
Sherry Mayonnaise - beat egg until frothy. Combine egg with all the
ingredients except mayonnaise and sour cream in top of double boiler.
Cook over boiling water (be sure water does not touch the top part of
the double boiler). Beat continually with rotary hand beater or
electric hand beater until thickened. Remove from heat and separate
the pots. Beat mixture another minute or so after removing from
boiling water. Cool completely. Combine mayonnaise and sour cream.
Fold into the cooked mixture and pour into a jar with a screwtop
cover. Refrigerate. Beat once again just before using. Yields about
1.1/2 cups.
Sauce Vinaigrette - combine all ingredients except the hard cooked
egg. Pour into a screwtop jar. Shake to dissolve the salt. Let stand
an hour before using. Just before using, remove garlic clove and add
the finely chopped hard boiled egg. Yields about 1 cup. Note - this
sauce may be used as a salad dressing or over cooked vegetables. It
is exceptionally good with baked fish and as a marinade for boiled
shrimp.
Author - Clarita Garcia
Source from luhu.jp
sugar, and sherry. Beat vigorously with rotary hand beater. Add the
pineapple juice and beat again. Fold in the crushed pineapple,
cherries, and nuts. Yields
1.1/2 cups.
Roquefort Dressing - crumble coarsely the roquefort cheese. Combine
with the rest of the ingredients. Let stand at room temp for about 1
hr. to age. Then pour into a jar with cover and refrigerate. Yields
about 1 pint.
Mayonnaise French Style - combine mayonnaise, garlic, mustard,
paprika, ketchup,, sugar, and truffles. Add cayenne pepper and mix
thoroughly. Refrigerate covered for about 1 hr. before using. Mix
again before serving. Yields 1.1/2 pints.
Sherry Mayonnaise - beat egg until frothy. Combine egg with all the
ingredients except mayonnaise and sour cream in top of double boiler.
Cook over boiling water (be sure water does not touch the top part of
the double boiler). Beat continually with rotary hand beater or
electric hand beater until thickened. Remove from heat and separate
the pots. Beat mixture another minute or so after removing from
boiling water. Cool completely. Combine mayonnaise and sour cream.
Fold into the cooked mixture and pour into a jar with a screwtop
cover. Refrigerate. Beat once again just before using. Yields about
1.1/2 cups.
Sauce Vinaigrette - combine all ingredients except the hard cooked
egg. Pour into a screwtop jar. Shake to dissolve the salt. Let stand
an hour before using. Just before using, remove garlic clove and add
the finely chopped hard boiled egg. Yields about 1 cup. Note - this
sauce may be used as a salad dressing or over cooked vegetables. It
is exceptionally good with baked fish and as a marinade for boiled
shrimp.
Author - Clarita Garcia
Source from luhu.jp