Sauce Louis

Name: Sauce Louis
Cuisine: France
Ingredients: ½ pint well-flavoured mayonnaise; 2 tablespoons chili sauce; 3 tablespoons olive oil; 1 tablespoon wine vinegar; 1–2 tablespoons chopped stuffed or ripe olives; 1–2 tablespoons chopped stuffed or ripe olives; salt, freshly-ground black pepper and cayenne; salt, freshly-ground black pepper and cayenne; salt, freshly-ground black pepper and cayenne; 6 tablespoons double cream, whipped; 2 tablespoons finely-chopped parsley; 2 level tablespoons finely-grated onion

Preparation info

Difficulty
Easy

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

½ pint well-flavoured mayonnaise
2 tablespoons chili sauce
3

Europe
France
Sauce
Gluten-free
Vegetarian
Mediterranean

Method

Blend together mayonnaise, chili sauce, olive oil, wine vinegar, finely-grated onion, finely-chopped parsley and whipped cream. Season to taste with salt, pepper and a dash of cayenne. Stir in chopped stuffed or ripe olives and chill for 1 or 2 hours before serving. Delicious for seafood cocktails and a ‘must’ for crab Louis.