If your house is like ours, you may very well have mass quantities of leftover roasted or grilled meat(s) after this past week or so.
So…
If your house is like ours, leftover roasted or grilled meat(s) call for a really good, really tasty mayonnaise.
Such as this, based on a Cuban recipe I came across somewhere on teh interwebs, with just a hint of zip added.
Now, feel free to make your own mayonnaise. There are several nice, and simple recipes right here. No Egg? You bet. Want to start with a bit of garlic? Sure. Mebbe a dab o’ Sriracha? Not a problem.
Or…
You could just start with a very good, classic mayonnaise from the store. Around about here, that would be Hellmann’s.
And then, there is the Italian dressing. Go ahead and use your fave bottled or mix, but I stick with this mix from a local company. Great dressing, and a pretty darned terrific marinade so, bonus!
All-righty then. Mayonnaise and Italian dressing details covered, let us get on to specifics…
INGREDIENTS
•1 cup mayonnaise
•1/4 cup Italian dressing
•1 tbsp Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste
•2 tbsp sour cream (optional, but nice)
Whisk the ingredients together – or use an immersion blender – until nicely mixed, then transfer to a covered jar and stash in the fridge for a couple of hours to allow the flavor to develop.
Use as you will, like mebbe in a grilled Cuban sammich?
It is all good.