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.