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

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