Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Mayonnaise |
| 2 teaspoons | Dijon or creole style mustard |
| 1 \N | Kosher dill pickle (4 ounces), finely chopped |
| 2 tablespoons | Chopped capers |
| ¼ cup | Packed fresh dill |
| ¼ cup | Parsley leaves |
| ¼ cup | Chopped fresh chives |
| \N \N | Salt and tabasco sauce |
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@...> on May 24, 1997 Recipe by: TVFN: COOKING MONDAY TO FRIDAY SHOW #MF6702 Posted to MC-Recipe Digest V1 #638 by 4paws@... (Shermeyer-Gail) on Jun 07, 1997