| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauce-sc |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Mayonnaise |
| 2 |
ts |
Dijon or creole style mustard |
| 1 |
|
Kosher dill pickle (4 ounces), finely chopped |
| 2 |
tb |
Chopped capers |
| 1/4 |
c |
Packed fresh dill |
| 1/4 |
c |
Parsley leaves |
| 1/4 |
c |
Chopped fresh chives |
|
|
Salt and tabasco sauce |
INSTRUCTIONS
Whisk the mayonnaise and mustard together and blend in the pickle and
capers. Finely chop the herbs and add them to the mayonnaise and season
with salt and Tabasco to taste.
Yield: about 2 cups
All Recipes Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997
Recipe by: TVFN: COOKING MONDAY TO FRIDAY SHOW #MF6702 Posted to MC-Recipe
Digest V1 #638 by 4paws@netrax.net (Shermeyer-Gail) on Jun 07, 1997
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