Papaya Dipping Sauce

from the kitchen of Chef Paul Prudhomme

Makes 3½ cups

This recipe makes a great salad dressing, especially for fresh fruit salads, as well as a perfect dipping sauce for fried shrimp, battered and fried vegetables, tempura, and just about anything else you can think of.
¼ cup chopped onion
1 (1-pound) ripe papaya, peeled and chopped, including the seeds, about 1� cups
2 tablespoons sugar
½ cup sweet rice wine vinegar
2 tablespoons white balsamic vinegar
1 tablespoon cane vinegar
1 cup cotton seed oil or vegetable oil
1 teaspoon salt
¼ teaspoon white pepper
how to prepare

Combine all the ingredients in a blender or food processor and process until well blended and smooth, with the consistency of a thin mayonnaise.  Serve at room temperature, and refrigerate any leftover sauce.


Copyright © 1996 by Paul Prudhomme