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Serving(s) |
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1-¼ cups (300 mL) |
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| General Category : Dips and Spreads |
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| Food Group : Eggs |
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| Preparation Method : Freeze or Refrigerate |
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Ingredients
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1 cup (250 mL) Blender Mayonnaise (see recipe link at bottom of page) or prepared mayonnaise |
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1/4 cup (60 mL) finely chopped fresh chives |
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1/4 cup (60 mL) minced fresh parsley |
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1 tbsp (15 mL) minced shallot |
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2 tsp (10 mL) minced fresh tarragon (or 1 tsp/5 mL) dried |
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1 clove garlic, minced |
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1/4 tsp (1 mL) hot pepper sauce |
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Preparation
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Mix together mayonnaise, chives, parsley, shallot, tarragon, garlic and hot pepper sauce. Cover and refrigerate for at least 30 minutes or up to 2 days.
Makes 1¼ cups (300 mL).
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Nutritional information
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| Per 1 tbsp (15 mL) serving: about 43 cal, 0 g pro, 5 g total fat (0 g sat. fat), 0 g carb, 0 g fibre, 7 mg chol, 52 mg sodium. % RDI: 1% iron, 1% vit A, 3% vit C, 1% folate. |
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Source
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Homemakers Magazine: November 2004
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