Spanish Salad Dressings, Part 2 of 2

Spanish Salad Dressings, Part 2 of 2 Ingredients

CLARITAS COCINA	1/4 ts Paprika
TROPICAL FRUIT SALAD DRESSG	2 tb Tomato ketchup
ADEREZO TROPICAL	1/4 ts Sugar
1/2 c Mayonnaise	2 tb Truffles; finely chopped
1/2 c Sour cream	pn Cayenne
1 tb Sugar	SHERRY MAYONNAISE
2 tb Cream sherry	MAYONESA JEREZANA
3 tb Frozen pineapple juice con-	1 Egg
3 tb Crushed pineapple; drained	1 ts Salt
2 tb Maraschino cherries; finely	1/4 c Dry sherry
2 tb Pecans; or walnuts, finely	1 ts Lemon juice
ROQUEFORT DRESSING	1 tb Butter; generous tbsp
ADEREZO DE QUESO ROQUEFORT	2 dr Hot sauce
4 oz Roquefort cheese	1/2 c Mayonnaise
1/2 c Mayonnaise; homemade	2 tb Sour cream
1/2 c Sour cream	SAUCE VINAIGRETTE
1 tb Lemon juice	SALSA VINAGRETA
1/2 ts Salt	1/2 c Olive oil
1/4 ts Garlic salt	1/4 c Wine vinegar
1/4 ts Hot sauce	1/2 ts Salt
pn Cayenne	1/2 ts White pepper
MAYONNAISE FRENCH STYLE	2 tb Fresh parsley; minced
MAYONESA A LA FRANCESA	1 sm Onion; minced
2 c Mayonnaise; homemade	1 cl Garlic; crushed
1 cl Garlic; finely minced	1 sm Jar of capers; drained
1 tb Prepared mustard	1 Egg; hard cooked, finely

Instructions for Spanish Salad Dressings, Part 2 of 2

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 Posted to MM-Recipes Digest V5 #021 by "Robert Ellis" on Jan 20, 1998

Main Ingredient: SaladCuisine: Spanish

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Ingredient Insight - look inside this recipe

Butter	Caper	Cayenne	Cherries
Egg	Garlic	Lemon	Mayo
Mayonnaise	Mustard	Olive Oil	Onion
Paprika	Parsley	Pineapple	Salt
Sherry	Sour cream	Sugar	Tomato
Vinegar	Walnut	White Pepper

Salads Spanish Ethnic Egg Mayo Sour cream Cream Apple Butter Mustard Olive oil Garlic Onion Cheese Parsley Sherry Garlic Salt Tomato Wine Ketchup Lemon Lunch

for flavor and categorization

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