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Louis Dressing [Looey]

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About
2 fl oz (60 mL) bottled chili sauce, 2 tsp (10 mL) prepared horseradish, 1 tsp (5 mL) Worcestershire sauce, 3 tbsp (45 mL) minced California green olives, 1 tbsp (15 mL) minced tarragon, 2 tbsp (30 mL) minced chives

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