The Kitchen Pantry Cookbook by Erin Coopey

Author:Erin Coopey
Language: eng
Format: epub
Publisher: Rockport Publishers
Published: 2013-03-08T16:00:00+00:00

Yield: 1 3/4 cups (410 ml)

Ingredients

1 cup (225 g) mayonnaise (see page 10)

1 tablespoon (16 g) anchovy paste or mashed anchovy fillets

3 tablespoons (9 g) minced chives or (18 g) scallions

2 tablespoons (8 g) minced parsley (see page 14)

1/2 teaspoon garlic purée (see page 17) or pinch of garlic powder

1 tablespoon (15 ml) freshly squeezed lemon juice

3 tablespoons (45 ml) chive blossom vinegar (see page 72) or tarragon vinegar (see page 74)

1/2 cup (120 ml) heavy cream

Sea salt or kosher salt to taste

Freshly ground black pepper to taste

Directions

Put all the ingredients in a medium-size mixing bowl or blender. Whisk vigorously until smooth and fully blended or process in the blender for 20 to 30 seconds. Refrigerate for at least 30 minutes prior to serving to enhance the flavor.

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