Wednesday, January 29, 2003 - Page updated at 12:00 AM

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Makes about ¾ cup

-1 tablespoon minced shallot
- ¾ cup mayonnaise, light or regular
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 teaspoons capers (rinsed and finely chopped)
- 2 tablespoons finely chopped pickles (such as cornichons, gherkins or sweets)
- 1 tablespoon finely chopped fresh tarragon
- 1 tablespoon finely chopped fresh parsley

1. Put the shallot into a small bowl, cover with cold water and set aside about 10 minutes. Drain and press with a paper towel to absorb moisture.

2. Spoon the mayonnaise into a measuring cup and add the shallot, lemon juice, salt, pepper, capers, pickles, tarragon and parsley. Refrigerate until ready to serve.

Data per 2 tablespoon serving
Calories 105
Protein 0.20g
Fat 10.02g
Carbohydrates 3.17g
Sodium 568mg
Saturated fat 2g
Monounsaturated fat 4g
Polyunsaturated fat 4g
Cholesterol 10mg

From "Nancy Silverton's Sandwich Book: The Best Sandwiches Ever
— From Thursday Nights at Campanile" by Nancy Silverton with Teri Gelber.


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