Recipe information
Yield
makes about 1 1/3 cups
Ingredients
1 cup mayonnaise
1/2 cup Dijon mustard
3 tablespoons chopped fresh flat-leaf parsley
3 tablespoons chopped scallion
3 tablespoons drained capers
3 sweet gherkins (we like Mt. Olive brand)
1 tablespoon gherkin juice
3 tablespoons fresh lemon juice
1/4 teaspoon kosher salt
1/8 teaspoon cayenne pepper
Preparation
Mix all the ingredients together in a small bowl. Cover with plastic wrap, and refrigerate for at least 1 hour before serving.
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.
