| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Niger |
Toohot08 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Mayonnaise |
| 1 |
ts |
Dijon mustard |
| 1 |
ts |
Freshly-ground black pepper |
| 1 |
|
Canned Chipotles; (1 to 2) |
| 1 |
tb |
Worcestershire sauce |
|
|
Hot sauce; to taste |
|
|
Juice of one lemon |
| 1 |
ts |
Capers |
| 10 |
|
Anchovy fillets |
| 8 |
|
Garlic cloves; cooked slowly in |
|
|
; olive oil until soft |
| 1 1/2 |
c |
Olive oil |
| 1 |
tb |
Red wine vinegar |
INSTRUCTIONS
Place all the ingredients, except the olive oil and vinegar, in a blender
or food processor. Process until coarsely blended. Transfer to a medium
bowl. Slowly whisk in the oil, then the vinegar. Add a little water if the
dressing is too thick. This recipe yields about 2 cups of dressing.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6317 broadcast 12-10 1996) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
12-11-1996
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
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