Louis Louis Louis LouEYE (Sauce)

We recently spent a week in Arizona, and were able to meet up with some good friends from back east, who were also out and about and exploring.

And, as it often happens when  we get together with friends, whether in Arizona or most anywhere else, wine was involved.

And lunch.

Now; this particular restaurant practiced “deconstructed” food.

My friend Sue ordered a sammich and had to build it herself.

As for me? Shrimp Louis Salad, baby! One of my favorites.

Which, ermmm, I, too, had to assemble.

Still very good, and it got me to thinking? Why don’t I make this at home?

So, I did. And it is pretty darned tasty!

•1/4 cup mayonnaise
•1/4 cup ketchup or chili sauce
• 1 tbsp sour cream
•1 tbsp relish
•1-1/2 tsp Worcestershire sauce
•1 tsp Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste
•1 tsp Zippy Mustard – or Dijon mustard
•1 tsp capers

Combine all the ingredients together in a mixing bowl, then transfer to a lidded jar and stash in the fridge for a few hours to allow the flavors to blend.

Serve over your favorite salad, or try it as a sammich spread.

Note: I used a spicy, all natural ketchup that is imported from Poland by a local Chicago company; but plain ketchup, or your fave chili sauce would work a treat, too.

Go forth and Louis!

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