November 5th, 2021
SAUCE ON
romaine lettuce • grilled ham and cheese sandwich • veggie tray
Ingredients
1 cup mayo
1/2 cup greek yogurt
1 tsp anchovy paste
1 garlic clove
1/2 lemon juice and zest
1/3 cup grated Parmesan
1/4 cup worcestershire
1 tbsp dijon mustard
6 pepperoncini rings
1 tbsp pepperoncini brine
1 tbsp olive oil
1 tsp ground black pepper
Preparation
1.
Into a blender put mayo, greek yogurt, anchovy paste, garlic clove, lemon juice/zest, parmesan, worcestershire, dijon mustard, pepperoncini rings, pepperoncini brine, olive oil, black pepper
2.
Blend for 30 seconds
3.
Add to any salad. Keep in refrigerator for up to a week or freeze for up to 3 months
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