ʻO nā alanui Alalaniʻelua

ʻO kēia mau meaʻaʻahuʻaina Farani e komo pū me kaʻaila a me ka waina wili. He mau mea maʻalahi loa ia me nā mea o ke keʻa.

E hoʻoulu i kahi'āpana horseradish kūpono aʻoi aku paha i nā lāʻau cayenne inā makemakeʻoe i kaʻaʻahu Farani.

Ka mea e pono ai

• No ka māmā o ka Tomato e pili ana i kaʻaʻahu French:
• 1/3 kapu i ka vīnega waina
• 1/3 kapuʻailaʻaila
• 1/3 kapu i ka'eliu chili
• 1/3 kapu ketchup
• 1/4 kapu kapuʻala (paʻi)
• 3 cloves kaula (minced)
• 1½ teaspoon ka paʻakai
• 1/4 teaspoon pepa
• ʻAiʻuʻuku i ka lole
• Kāhea pepa kakanua
• Kō koho: 2 aiʻole 3 teaspoon horseradish
• No ka mea kākau kahiko French-Vinaigrette-style:
• 1/4 ka waina waina (heʻulaʻula paha)
• 3 punetēpō paʻakai (finely minced)
• 1 1/2 tablespoonsʻO ka moʻona pua
• 3/4 kapu
• ʻO kaʻailaʻaila hou
• Pāpū maloʻo ka pepaʻeleʻele
• ʻO ka paʻakai, eʻono

Pehea e hana ai

ʻO ka kapaʻaʻahuʻo Tomato-French

1. I ka huihuʻu, hoʻohui i ka 1/3 kapu o ka vailaka, 1/3 kapu o kaʻailaʻaila, ka lole chili, ketchup, kaʻulaʻula, keleka, 1 teaspoon teaspoon o ka paʻakai, 1/4 tīpune o ka pepa, kahiʻanuʻu Worcestershire, a ke kuʻi o ka pepa cayenne. Inā makemakeʻia, e hoʻohui i kahi'āpana horseradish i hoʻomākaukauʻia.
2. ʻOhu a'āleʻa.

Hanaʻia 1 1/2 kīʻaha.

ʻO ka hua'ōlelo Frank Dressing Vinaigrette

1. I ka mea holoi aiʻole i kahi kīʻaha, e hui pū i ka 1/4 kapu o ka vineka, ka pāpā, a me ka pua Dijon; ka papa hana a iʻole ka pīpī a hiki i ka hoʻopiliʻana.

1. E hoʻomoʻi i kaʻailaʻaila ma kahi kahe, mālie, hoʻonāukiuki aiʻole hoʻohui mau.
2. Eʻai a me ka manawa me ka paʻakai a me ka pepa, e like me ka makemake.

Hanaʻia 1 1/4 kapu.