Louis Dressing So Dont Peek Recipes

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LOUIS DRESSING

Good as a salad dressing or dip, wonderful with boiled shrimp as an alternative to ketchup-based dip, and fantastic with Onion Mums. Recipe from Hellmann's Mayonnaise.

Provided by Moe Larry Cheese

Categories     Salad Dressings

Time 5m

Yield 1 1/2 CUPS

Number Of Ingredients 8



Louis Dressing image

Steps:

  • Stir ingredients together.
  • Cover and chill.

Nutrition Facts : Calories 707.6, Fat 55.5, SaturatedFat 9, Cholesterol 46.6, Sodium 1851.4, Carbohydrate 50.8, Fiber 2.5, Sugar 11.9, Protein 5.2

1 cup mayonnaise
1/2 cup chili sauce
1 tablespoon fresh parsley, minced
1 teaspoon fresh lemon juice
1 teaspoon prepared horseradish
1/2 teaspoon onion, grated
1/8 teaspoon salt
1/8 teaspoon pepper

LOUIS DRESSING... (SO DON'T PEEK!) :-)

This is pretty much a Seafood Louie minus the lettuce and seafood! My best friend's mom used to make this dressing in the galley of their boat while the crab pots were being pulled up! It's the best Louie (thousand island) dressing I've ever had. I like having it around when I have the craves for a Louie but not the time, because pretty much everything's in there but the lettuce and the shrimp or crab!

Provided by Chef PotPie

Categories     Salad Dressings

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9



Louis Dressing... (So Don't Peek!) :-) image

Steps:

  • Mix mayo, whipping cream, and chili sauce together.
  • Add all remaining ingredients.
  • Refrigerate.

Nutrition Facts : Calories 194.8, Fat 15.7, SaturatedFat 4, Cholesterol 123.9, Sodium 394.1, Carbohydrate 9.9, Fiber 0.8, Sugar 3.2, Protein 3.9

1/2 cup mayonnaise
2 tablespoons whipping cream
2 tablespoons chili sauce (such as Heinz)
2 tablespoons green bell peppers, chopped
2 tablespoons scallions, chopped
2 hard-boiled eggs, chopped
2 tablespoons black olives, chopped
2 tablespoons pickles, chopped (I use bread and butter pickles) (optional)
salt and pepper, to taste

LOUIE DRESSING (FOR SEAFOOD SALADS OR REUBEN SANDWICHES)

One of my favorite memories of going to a restaurant when I was growing up was getting to order a Shrimp Louie or Crab Louie from someplace like the Reuben E. Lee. It wasn't until later in life that I discovered the joy of a well-crafted Reuben sandwich (no relation to the restaurant mentioned earlier), which later in life became one of our highest-rated sandwiches in our deli. This Louie dressing will make either of these better than simple Thousand Island or Russian.

Provided by Rare Affaire

Categories     Sauces

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8



Louie Dressing (For Seafood Salads or Reuben Sandwiches) image

Steps:

  • In a non-reactive bowl, mix mayo, red chile sauce, sweet chile sauce, seasoned salt, sugar, onion granules, and half the lemon juice.
  • Chill and allow to rest for 15 minutes. Taste and adjust with salt, pepper, and remaining lemon juice.

Nutrition Facts : Calories 163.5, Fat 13.1, SaturatedFat 1.9, Cholesterol 10.2, Sodium 354.9, Carbohydrate 11.9, Fiber 0.6, Sugar 3.7, Protein 0.6

1 cup mayonnaise (Use a good variety, not a diet substitute. Deli Mayonnaise (Recipe With Tutorial) is best.)
2 tablespoons chili sauce (the red "cocktail sauce" type such as Homade or Heinz)
2 tablespoons sweet chili sauce (We prefer Caravelle)
1 lemon, juice of
1/2 teaspoon seasoning salt
1/2 teaspoon sugar
1/2 teaspoon onion powder
salt & pepper, to taste

CRAB LOUIE SALAD LETTUCE CUPS

This take on the retro classic is a fun way to start a holiday dinner party. The recipe makes more Louie dressing than you think you might need-but that's a good thing.

Provided by Anna Stockwell

Categories     Appetizer     Christmas     Salad     Crab     Avocado     Capers     Horseradish     Lettuce     Tomato     New Year's Eve     Christmas Eve

Yield 8-10 servings

Number Of Ingredients 14



Crab Louie Salad Lettuce Cups image

Steps:

  • Whisk scallions, mayonnaise, chili sauce, lemon juice, horseradish, Worcestershire sauce, salt, and pepper in a small bowl.
  • Toss crabmeat and 1/2 cup dressing in a medium bowl.
  • Divide lettuce leaves among plates (2-3 leaves on each). Divide crab mixture, avocado, and tomatoes among cups. Drizzle dressing over, then top with capers and parsley. Serve with additional dressing alongside.
  • Do Ahead
  • Dressing can be made 1 day ahead. Transfer to an airtight container and chill.

2 scallions, finely chopped
1 cup mayonnaise
1/4 cup ketchup-based chili sauce
3 tablespoons fresh lemon juice
2 teaspoons prepared horseradish
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound jumbo lump crabmeat, picked over, drained
2 heads Boston Bibb or butter lettuce, separated into leaves
2 avocados, cut into 1/2" cubes
1 pint cherry tomatoes, halved, quartered if large
4 teaspoons capers, drained
1/4 cup chopped parsley

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