Best in the summer when there are a lot of available fresh herbs..
Enjoyed with crab claws as a dip for Hors de’ourves or as a top sauce for grilled fish…
Start by collecting fresh herbs you may have available to include dill and basil..
Finely chop about 1 tablespoon of dill, 1 tablespoon of basil, 1/3 of a jalapeno and about 4 x 6 inch green onion stalks.. add other herbs you may have available in the same proportion.
Mix about ¾ cup of MAYO(maybe more) with chopped herbs and onions.
Throw in several dashes of Worchester sauce, 2 squeezes of lemon and two dashes of curry and two of celery salt.
Mix well, should be consistency similar to tartar sauce
Taste – add whatever is missing or light…
Chill, garnish, serve, enjoy!
Enjoyed with crab claws as a dip for Hors de’ourves or as a top sauce for grilled fish…
Start by collecting fresh herbs you may have available to include dill and basil..
Finely chop about 1 tablespoon of dill, 1 tablespoon of basil, 1/3 of a jalapeno and about 4 x 6 inch green onion stalks.. add other herbs you may have available in the same proportion.
Mix about ¾ cup of MAYO(maybe more) with chopped herbs and onions.
Throw in several dashes of Worchester sauce, 2 squeezes of lemon and two dashes of curry and two of celery salt.
Mix well, should be consistency similar to tartar sauce
Taste – add whatever is missing or light…
Chill, garnish, serve, enjoy!
--Fred Cook
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