|
 |
Pickle and Caper Sauce for Fondue |
 |
|
|
INGREDIENTS |
|
3 tablespoons dill pickles, minced
2 tablespoons capers, drained and minced
1 teaspoon Tracklements Black Mustard
4 slices cooked Double Hickory Smoked Bacon, pulverized
1 tablespoon parsley, minced
1 cup mayonnaise
1 tablespoon Basic French Dressing |
|
DIRECTIONS |
|
This is a sauce that needs no cooking. All of the ingredients are mixed well together and then placed with a cover in the refrigerator (3 hours or more) so that the flavors will blend well. Before serving time, this sauce should be brought to room temperature for at least half an hour and then stirred well. |
|
SERVING SUGGESTIONS |
|
Aside from a fondue dip, this is great with every type of cold cut or as a sandwich spread. |
|
Basic French Dressing |
|
INGREDIENTS |
|
4 tablespoons vinegar
12 tablespoons oil
Salt and freshly ground pepper to taste |
|
DIRECTIONS |
|
Combine all ingredients in a shaker bottle or in a blender and mix thoroughly.
Choose your favorite vinegar cider, white, herbed, etc., and your favorite oil. While some insist on olive oil, you can also use safflower, peanut, corn, etc.
You can reduce or multiply this recipe to make any quantity you need. Just remember the formula: 1 part vinegar to 3 parts oil. |
|
|
Recipe from: MEAT by The Lobels |
back to top
|
|
©Lobel's
of New York, 1096 Madison Avenue, New York, NY 10028
|
|
