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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 Prudhommes Louisiana Kitchen cookbook.
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: Served 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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