Ingredients:
- 3 Tbsp Mex-Can Bird’s Beak Botanera.
- 60 gr of Parmesan cheese.
- 1 tbsp de Worcester sauce.
- 3 tbsp of mayonnaise.
- 1/ tbsp of vinegar.
- ½ tbsp of lime juice.
- 1 tbsp of mustard.
- Salt and pepper.
15 minutes
4 servings
Appetizer
Low
Difficulty
How to prepare:
- Place all ingredients in a food processor and process until you get a homogeneous texture.
- Correct flavor intensity by adding more ingredients to your liking.
- Place the dressing in a bowl and refrigerate until serving.
With this dressing you can use it in a classic Caesar salad and pastas
Vinaigrette of Guava
Ingredients: 4 Tbsp Mex-Can Guava Jam. 200 ml apple cider vinegar. 100 ml olive oil. 1 Tbsp garlic powder. 1 Tbsp dry thyme. Salt and
Vinaigrette of Avocado with Mex-Can Cilantro Sauce
Ingredients: 3 Tbsp Mex-Can Cilantro Sauce. 2 Avocados. 2 Limes. 3 Tbsp of white vinegar. Salt and pepper. Difficulty How to prepare: In a processor
Cilantro Sauce Dressing
Ingredients: 3 Tbsp Mex-Can Cilantro Sauce. 1 cup of greek yogurt. 1 Tbsp of chives. 1 lime. ½ tbsp of vinegar. 1 pinch of pepper.
