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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Pickles,anchovies and capers lend zip to this mayonnaise-based sauce. Serve with cold boiled shrimp, as a dressing on a shrimp or seafood salad, with fried seafood or crabcakes. From a September 1988 issue of Bon Appetit in the Cooking Class section. This is best made in advance, as it allows the flavors to blend. Ingredients:
2 egg yolks, room temperature |
1/2 teaspoon dry english-style mustard (such as coleman's) |
3/4 cup olive oil |
2 tablespoons distilled white vinegar |
1 1/2 cups minced fresh parsley |
1/4 cup finely chopped dill pickles |
3 tablespoons finely chopped drained capers |
1 tablespoon finely chopped drained anchovy fillet |
cayenne pepper |
salt & freshly ground black pepper |
Directions:
1. Mix yolks and mustard in small bowl.
2. Whisk in oil in slow, steady stream;blend in vinegar.
3. Fold in parsley,pickles,capers and anchovies.
4. Season to taste with salt,pepper and cayenne.
5. Cover and refrigerate until ready to use.
6. (Can be prepared 1 day ahead).
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