astray recipes: Mayonnaise based sauces

Categories: Infood02
Yield: 1 servings

Measure	Ingredient
1 cup	Prepared mayonnaise
1 tablespoon	Tomato puree; or to taste
1 tablespoon	Finely diced red bell pepper
1	Boiling potato; peeled, cut in
	; 1-inch dice
1 cup	Prepared mayonnaise
2	Cloves garlic; finely minced
1 cup	Prepared mayonnaise
1 teaspoon	Mustard
1 teaspoon	Drained capers
1 teaspoon	Chopped parsley
2	Gherkins; chopped fine
1 teaspoon	Chopped chervil
½ teaspoon	Chopped tarragon
2	Filets anchovies; chopped fine

ANDALOUSE SAUCE

AIOLI

REMOULADE

In a small bowl mix together the mayonnaise and tomato puree.

Garnish with diced red bell pepper. Serve with chicken.

Yield: approximately 1 cup.

AIOLI:

In a small saucepan boil potato until tender, drain and reserve.

In a small bowl mix together mayonnaise and garlic. Add potato.

Serve with fish.

Yield: approximately 1-½ cups REMOULADE:

In a bowl combine all ingredients. Serve with fish or chicken.

Yield: approximately 1-¼ cups Converted by MC_Buster.

Per serving: 151 Calories (kcal); trace Total Fat; (2% calories from fat); 4g Protein; 35g Carbohydrate; 0mg Cholesterol; 416mg Sodium Food Exchanges: 1½ Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 0 Fat; ½ Other Carbohydrates

Recipe by: IN FOOD TODAY SHOW #INK118 Converted by MM_Buster v2.0n.

mayonnaise based sauces