1/4 lb Sugar
1/2 c Red vinegar
3/4 oz Onion; chopped
1/8 ts Salt
Paprika; to taste
1 tb Dry mustard
1 1/2 ts Worcestershire sauce
Tabasco; to taste
1/4 c Salad oil
1/4 oz Toasted sesame seeds
Peanut butter; to taste
Roasted garlic; to taste
Prepare like a vinaigrette dressing. The dry mustard
will be the emulsifier for the oil and vinegar.
This won't have the peanutty taste that the other has,
but you can experiment with the addition of peanut
butter and garlic in this recipe. My suggestion is 2
tbsp of PB and 1 tbsp of roasted garlic.
Also, you may want to convert this recipe. It yields
about 1 1/2 quarts.
"Sea World of Florida's Polynesian Luau", Shared by
John Munson
Karen's note: This recipe has been resized to make
about six 2-tablespoon servings, so it will now yield
about 3/4 cup of dressing. The notes from John
regarding peanut butter and roasted garlic were for
the original recipe, so you may decrease them as
desired.
