Recipe information
Yield
makes 1 scant cup
Ingredients
3/4 cup mayonnaise
2 tablespoons sweet pickles, diced small
1 shallot, minced
1 tablespoon Creole mustard (see page 93)
1 tablespoon drained capers, coarsely chopped
1 tablespoon chopped fresh parsley
2 teaspoons lemon zest
Pinch salt
Pinch freshly ground black pepper
Preparation
Stir all the ingredients together in a small bowl, cover with plastic wrap, and refrigerate until needed.
From Down Home with the Neelys by Patrick and Gina Neely Copyright (c) 2009 by Patrick and Gina Neely Published by Knopf.
Patrick and Gina Neely are owners of Neely's Bar-B-Que in Memphis and hosts of several Food Network shows, including the series Down Home with the Neelys, one of the highest-rated programs to debut on the popular Food Network. High school sweethearts who reconciled at their ten-year reunion, they have been married since 1994. They live in Memphis with their two daughters.
Paula Disbrowe collaborated with Susan Spicer on Crescent City Cooking and is the author of Cowgirl Cuisine.
