Spanish salad dressings, part 2 of 2
1 Recipes
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Sue Woodward | ||
| ½ | cup | Mayonnaise |
| ½ | cup | Sour cream |
| 1 | tablespoon | Sugar |
| 2 | tablespoons | Cream sherry |
| 3 | tablespoons | Frozen pineapple juice con- centrate; defrosted |
| 3 | tablespoons | Crushed pineapple; drained |
| 2 | tablespoons | Maraschino cherries; finely chopped |
| 2 | tablespoons | Pecans; or walnuts, finely chopped |
| 4 | ounces | Roquefort cheese |
| ½ | cup | Mayonnaise; homemade |
| ½ | cup | Sour cream |
| 1 | tablespoon | Lemon juice |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Garlic salt |
| ¼ | teaspoon | Hot sauce |
| pinch | Cayenne | |
| 2 | cups | Mayonnaise; homemade |
| 1 | clove | Garlic; finely minced |
| 1 | tablespoon | Prepared mustard |
| ¼ | teaspoon | Paprika |
| 2 | tablespoons | Tomato ketchup |
| ¼ | teaspoon | Sugar |
| 2 | tablespoons | Truffles; finely chopped |
| pinch | Cayenne | |
| 1 | Egg | |
| 1 | teaspoon | Salt |
| ¼ | cup | Dry sherry |
| 1 | teaspoon | Lemon juice |
| 1 | tablespoon | Butter; generous tbsp |
| 2 | drops | Hot sauce |
| ½ | cup | Mayonnaise |
| 2 | tablespoons | Sour cream |
| ½ | cup | Olive oil |
| ¼ | cup | Wine vinegar |
| ½ | teaspoon | Salt |
| ½ | teaspoon | White pepper |
| 2 | tablespoons | Fresh parsley; minced |
| 1 | small | Onion; minced |
| 1 | clove | Garlic; crushed |
| 1 | small | Jar of capers; drained |
| 1 | Egg; hard cooked, finely chopped | |
Directions
CLARITA'S COCINA
TROPICAL FRUIT SALAD DRESS'G
ADEREZO TROPICAL
ROQUEFORT DRESSING
ADEREZO DE QUESO ROQUEFORT
MAYONNAISE FRENCH STYLE
MAYONESA A LA FRANCESA
SHERRY MAYONNAISE
MAYONESA JEREZANA
SAUCE VINAIGRETTE
SALSA VINAGRETA
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 1⅒/2 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 1⅒/2 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 1⅒/2 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
Posted to MM-Recipes Digest V5 #021 by "Robert Ellis" <rpearson@...> on Jan 20, 1998