Devil’s Dip

  • 1oz butter
  • 3tbs white flour
  • ½ level tsp curry powder
  • ½ pint of milk and vegetable stock
  • ½ level tsp cayenne pepper
  • 2tsp wine  vinegar

Make a white sauce and then add the other ingredients and allow to cool. My recipe from a wedding we catered for in the 1978, hence the quantity (which I have halved) and the addition of ¼pt cream. If the consistency needed adjusting I would now add creme fraiche. Allow to cool.

Garlic Dip

  • 2tbs mayonnaise
  • 2 -3 cloves of pressed garlic
  • 1tbs crème fraiche
  • Salt and pepper

Mix the ingredients together and season to taste.

Pimento Dip

  • 4 oz cream cheese
  • 1tbs crème fraiche
  • Red and green peppers, finely chopped

Blend all the ingredients together and season to taste.

Simple Marie Rose Sauce

  • 2tbs mayonnaise
  • 1tbs tomato ketchup
  • 1tbs dry sherry
  • pinch of caster sugar

Blend all the ingredients together and season to taste.

Blue Cheese Dip

  • 2tbs mayonnaise
  • 1tbs crème fraiche
  • 2 oz crumbled blue cheese
  • seasoning

Blend all the ingredients together

Cucumber Dill Dip

  • ¼ cucumber
  • 2tbs crème fraiche
  • 1 tsp dried dill
  • Seasoning and a squeeze of lemon is optional, to give a sourer flavour.

Degorge the cucumber, grate finely onto a piece of kitchen towel and squeeze out the juice, add the crème fraiche and dried dill. Season to taste.

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