Difference between revisions of "Louis Dressing"
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{{recipesummary|Salad Dressing recipes|6 (1/4 cup each)|35 minutes|1}} | {{recipesummary|Salad Dressing recipes|6 (1/4 cup each)|35 minutes|1}} | ||
| − | + | | [[Salad Recipes|Salad Recipes]] | [[Appetizers|Appetizers]] | [[California cuisine|California cuisine]] | |
| − | '''Louis Dressing''' is a salad dressing commonly used with [[ | + | '''Louis Dressing''' is a salad dressing commonly used with [[Seafood|seafood]] salads, such as [[Crab Louis|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== | ==Ingredients== | ||
| − | *1 [[ | + | *1 [[Cup|cup]] (235 [[mL|mL]]) [[Mayonnaise|mayonnaise]] |
| − | *1/4 cup (60 mL) cup mild [[ | + | *1/4 cup (60 mL) cup mild [[Salsa|salsa]], the salsa must have green [[Chili Pepper|chili peppers]] |
| − | *1/4 cup (60 mL) [[ | + | *1/4 cup (60 mL) [[Ketchup|ketchup]] |
| − | *1 [[ | + | *1 [[Tablespoon|tablespoon]] (15 mL) [[Lemon Juice|lemon juice]] |
| − | *1 1/2 [[ | + | *1 1/2 [[Teaspoon|teaspoon]] (7 mL) [[Worcestershire Sauce|worcestershire sauce]] |
*Hot sauce (e.g., Tabasco, Crystal), to taste | *Hot sauce (e.g., Tabasco, Crystal), to taste | ||
| Line 16: | Line 16: | ||
==Procedure== | ==Procedure== | ||
| − | #Combine all ingredients in a [[ | + | #Combine all ingredients in a [[Blender|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 refrigerator for at least 30 minutes prior to use. | #Pour the sauce into a bowl and chill covered in the refrigerator for at least 30 minutes prior to use. | ||
==Notes, tips and variations== | ==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 [[ | + | # 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|chile sauce]] (or store bought chile sauce), and three tablespoons each of finely minced [[Green Onion|green onion]] and green [[Chili Pepper|chili peppers]]. Instead of using the blender, whisk the ingredients in a bowl. |
==Warnings== | ==Warnings== | ||
* Keep refrigerated | * Keep refrigerated | ||
* It is recommended that the dressing be used within 24 hours. | * It is recommended that the dressing be used within 24 hours. | ||
| − | * This recipe uses mayonnaise. See the module ''[[ | + | * This recipe uses mayonnaise. See the module ''[[Mayonnaise|mayonnaise]]'' for possible health risks. |
| − | [[Category:Californian | + | [[Category:Californian cuisine]] |
| − | [[Category:Salad Dressing | + | |
| − | [[Category:Appetizer | + | [[Category:Salad Dressing Recipes|Louis Dressing]] |
| + | [[Category:Appetizer Recipes|{{PAGENAME}}]] | ||
Latest revision as of 16:41, 9 May 2012
| Louis Dressing | |
|---|---|
| Category: | Salad Dressing recipes |
| Servings: | 6 (1/4 cup each) |
| Time: | 35 minutes |
| Difficulty: |  |
| Salad Recipes | Appetizers | California cuisine
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) mayonnaise
- 1/4 cup (60 mL) cup mild salsa, the salsa must have green chili peppers
- 1/4 cup (60 mL) ketchup
- 1 tablespoon (15 mL) lemon juice
- 1 1/2 teaspoon (7 mL) worcestershire sauce
- Hot sauce (e.g., Tabasco, 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 refrigerator 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 chile sauce (or store bought chile sauce), and three tablespoons each of finely minced green onion and green chili peppers. Instead of using the blender, whisk the ingredients in a bowl.
Warnings
- Keep refrigerated
- It is recommended that the dressing be used within 24 hours.
- This recipe uses mayonnaise. See the module mayonnaise for possible health risks.
