Oster OSTERIZER - Tartar Sauce Recipe; Sweet-Sour Basting Sauce; Fresh Horseradish Recipe

Salad Dressings
THOUSANDISLANDDRESSING
1 cup (250 ml) mayonnaise
1 slice onion, l/2” (1.3 cm) thick
l/4 cup (50 ml) chili sauce 1 dill pickle, cut in pieces
1 teaspoon (5 ml) Worcestershire sauce 2 hard-cooked eggs, quartered
8 stuffed olives
Put mayonnaise, chili sauce, and Worcestershire sauce into Osterizer blender container. Cover and
process at BEAT (STIR) until well blended. STOP BLENDER and add remaining ingredients. Cover and
process 2 cycles at GRATE.
fiELD: ABOUT 1 1/2 CUPS(375ML)
RUSSIAN SALAD DRESSING
1 can (10 3/4 ounces or 305 g) tomato soup
l/3 cup (75mL) vinegar
1 clove garlic
1 tablespoon (15 mL) Worcestershire sauce
1 cup (250 ml) oil
1 teaspoon (5 ml) salt
1 teaspoon (5 ml) white pepper
1 tablespoon (15 ml) brown sugar
1 small onion, quartered
Put first 8 ingredients into Osterizer blender container. Cover and process at MIX (BLEND). Remove
feeder cap, pour oil into mixture in a steady stream, continue to process until thoroughly blended.
MELD: 3 CUPS (750 ML)
MAYONNAISE
1 coo
dash cayenne pepper
l/2 teaspoon (2 ml) dry mustard
2 tablespoons (30 ml) white tarragon
l/2 teaspoon (2 ml) sugar vinegar
l/2 teaspoon (2 ml) salt 1 cup (250 ml) salad oil
Put eggs, seasonings, vinegar and l/4 cup (50 mL) of oil into Osterizer blender container. Cover and
process at BLEND. Immediately remove feeder cap and pour in the remaining oil in a steady stream.
(If necessary, STOP BLENDER, use rubber spatula to keep mixture around processing blades. Cover
and continue to process.) Store covered in the refrigerator up to 1 week.
k‘ELD:ABOUT 1 1/4CUPS(300ML)
VARIATION: For Lo-cholesterol Mayonnaise, use 2 egg whites instead of 1 whole egg. Proceed as
above.
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