My friend, Susan Shotts, shared this recipe with me. She found it in the Southern Palate Cookbook by Robert St. John with Wyatt Waters artwork. This will keep well in the refrigerator. Serve with boiled shrimp or as a salad dressing over your favorite greens.
1 cup mayonnaise
1/2 cup ketchup
1/2 cup chili sauce
1/2 cup vegetable oil
1/2 cup yellow onion, grated
3 Tablespoons lemon juice
2 Tablespoons minced garlic
1 Tablespoon paprika
1 Tablespoon water
1 Tablespoon Lea and Perrins
1/2 teaspoon dry mustard
1 teaspoon salt
1 teaspoon pepper
Combine all ingredients in a food processor and mix well.
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