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Recipe Category: Dip
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Ingredients
Makes about 1 1/4 cups
- ¾ cup vegan mayonnaise
- 3 tablespoons ketchup
- 1 medium shallot, minced
- 1 tablespoon minced fresh parsley
- 1 tablespoon chopped capers
- 2 teaspoons finely chopped pickle
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- 1 teaspoon minced fresh tarragon or chervil or 1/4 teaspoon dried
- tabasco sauce
- salt
Method
- In a medium bowl, combine the mayonnaise, ketchup, shallot, parsley, capers, pickle, mustard, paprika and tarragon
- Season with Tabasco and salt to taste, stirring to blend well
- Cover and refrigerate for 30 minutes before serving to allow flavors to blend
- If not using right away, keep covered in the refrigerator
- Properly stored, the sauce will keep for 2 to 3 days
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