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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This recipe, adapted from the New York Times Cookbook, is one I've been using for years. I rarely measure exact amounts and the recipe is versatile, depending on what I have on hand. If there's any leftover I love it mixed into canned tuna to make a tuna salad sandwich. Ingredients:
1 cup mayonnaise (can use low-calorie or low-fat mayo) |
1 teaspoon dijon mustard (i've also used provencal mustard) |
2 tablespoons cornichons, finely chopped (or dill pickles) |
2 tablespoons capers, finely chopped |
1 tablespoon chives, finely chopped (dried minced onion or chopped green onions are good substitutes) |
2 -3 teaspoons fresh tarragon, finely chopped (i usually use a couple of shakes of dried) |
1 teaspoon lemon juice (not bottled) |
1/2 teaspoon sugar (or splenda) (optional) |
Directions:
1. Mix all ingredients together well.
2. Refrigerate at least one hour before serving.
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