Louis Dressing
Cookbook | Salad Recipes | Appetizers | California cuisine | Recipes
| Overview |
| Category: |
Salad Recipes |
| Servings: |
6 (1/4 cup ea.) |
| Calories: |
?? kcal/?? kJ |
| Time: |
35 minutes |
| Difficulty: |
|
Louis Dressing is a salad dressing commonly used with Seafood salads, such as Crab Louis and Shrimp Louis. It can also be used as a dip or sandwich spread, or many other uses. The dressing is creamy, yet has a little spicy kick.
Ingredients
- 1 cup (235 ml) Mayonnase
- 1/4 cup (60 ml) cup mild Salsa, the salsa must have green Chillis
- 1/4 cup (60 ml) Ketchup
- 1 tablespoon (15 ml) Lemon juice
- 1 1/2 teaspoon (7 ml) Worcestershire sauce
- Hot sauce (eg. Tobasco, Crystal), to taste
Makes 1 1/2 cups of dressing.
Procedure
- Combine all ingredients in a Blender, and process till smooth. The goal is to have a pink smooth sauce with little green flecks.
- Pour the sauce into a bowl and chill covered in the refregerator for at least 30 minutes prior to use.
Notes, tips and variations
- This is not the "traditional" recipe, but it is the easiest for untrained cooks to succeed at. For the traditional recipe, replace the salsa and ketchup with 1/2 cup Red Chile Sauce (or store bought chile sauce), and three tablespoons each of finely minced Green onion and green Chillis. Instead of using the blender, wisk the ingredients in a bowl.
Warnings
- Keep refregerated
- Use within 24 hours recomended.
- This recipe uses Mayonnase. See the module Mayonnase for possible health risks.
