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Caribbean Egg Dressing Ingredients

  • 4 Hard-boiled eggs
  • 3/4 cup olive oil
  • 1/4 cup white vinegar
  • 1 tsp onion juice
  • 1 tbsp dry mustard
  • 1 tsp sugar
  • 1 clove garlic, crushed
  • 1 tsp salt
  • 1/4 tsp white pepper or chopped hot green pepper

How to make Caribbean Egg Dressing:

  1. Crush egg yolks in a a bowl and then add mustard and combine well. Gradually add oil stirring all the time, and only adding a few drops at a time, until mixture is very thick.
  2. Then alternately add balance of oil and vinegar, adding a few drops at a time, stirring well all the time. This should be done slowly and patiently.
  3. When oil and vinegar are absorbed, add sugar, salt, pepper and garlic. Then stir for about 10 minutes more. Serve over sea-food salads or left-over roast beef and cold potatoes.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

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To make a Simple Tomato Sauce, you will need 2 chopped Spanish onions, 4 tbsp olive oil, 2 crushed garlic cloves, 2x400g cans chopped plum tomatoes, 2 tbsp torn basil leaves, salt, and ground pepper.

1. Gently fry the onions in the oil for 10 minutes. Add the Garlic and cook for a further 10 minutes, stirring occasionally, until very soft.

2. Add the tomatoes and season. Bring to the boil and simmer gently for 30 minutes or until the sauce is thick and pulpy. Add the basil and check the seasoning.

Serves eight.

Do you have your own favorite simple tomato sauce recipe that you have created? Let’s hear about it in the comments below.

Recipe published in Good Housekeeping – Step by Step Cook Book, where there are over 650 easy-to-follow techniques and 400 delicious recipes.

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Ingredients:

  • 200 g (8 oz) sugar
  • 500 ml (1 pt) boiling water
  • 15 g (1/2 oz) margarine
  • 15 g (1/2 oz) cornflour or cornstarch
  • 1 ml spoon (1/4 teasp.) salt
  • 2 ml spoon (1/2 teasp.) vanilla essence
Method:
Put the sugar in a saucepan. Heat gently until golden brown.
Remove from heat and add the boiling water. Stir well and return to heat. Bring to the boil again.
Cream margarine, cornflour and salt together. Add a little of the boiling liquid. Stir well.
Add remaining boiling liquid. Stir well and return to saucepan. Simmer, stirring occasionally, until thickened. Add vanilla essence and stir well.
Serve hot or cold, with ice-cream or other desserts.
Makes 500 ml (1 pt).
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