Link Part 1
Link Part 2
Link Part 3
Asian Ketchup. Sit in 2 TBSN hoisin sauce, 2 chopped scallions & 2 TSP minced gingerroot to 1 cup ketchup. Spread on salmon or tuna burgers.
Creole Mustard. Stir in 1 TSP of prepared Creole seasoning blend & a few dashes of hot sauce into 1 cup yellow or Dijon mustard. Serve with grilled shrimp or chicken.
Caesar Mayonnaise. Puree 1 cup of mayonnaise with 1 anchovy fillet (chefs use anchovy paste in a tube which you can keep in the refrigerator rather than buy a can of anchovies every time you need one), ¼ cup Parmesan cheese (I use Parmesan Romano as it gives the sauce more of a kick) & the juice of ½ lemon until smooth. Toss with torn up romaine lettuce. (My suggestion: Add packaged Parmesan Caesar croutons (Fresh Gourmet Deli Style or other) right before serving so they don’t get soggy.
Creamy Salsa. Stir in 4 oz. cream cheese (I use no fat or low fat) at room temperature into 1 cup salsa until thick and well combined. Serve with crackers.
Spicy Sour Cream. Stir in 1 TNSN minced picked jalapeno peppers & 2 TBSN fresh chopped chives. Serve with baked potatoes, chili or black bean soup.
Tangy Mustard Vinaigrette. Whisk into 1 cup of vinaigrette each 1 TBSN mustard, chopped capers & mayonnaise and a handful of chopped fresh dill (or to your taste). Serve with boiled or roasted potatoes.