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Thai Chile

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Green Onion Salad Dressing

Use this fabulous dressing anywhere you might use mayonnaise or other salad dressings. The recipe is from Paul Prudhomme’s Louisiana Kitchen cookbook.

1 large egg
1 large egg yolk
1 1/8 cup vegetable oil
cup finely diced scallions
1 tablespoon white vinegar
1 tablespoon Creole mustard (or good brown mustard)
to taste white pepper
to taste cayenne pepper

In a food processor or blender, blend the egg and the egg yolk until they are frothy (1-2 minutes). In a slow, steady stream add the oil. Continue until it forms a whipped, creamy dressing, Add the remaining ingredients and blend another few seconds until everything is fully mixed. Keep stored, covered, in the fridge until ready to use.

Notes:  In Cajun style this should be spicy enough to have a nice bite.  Start with a quarter teaspoon of each of the peppers, and add more if additional heat is desired.

 

 

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