This creamy sauce is suitable for seafood and light, grilled meat as well as for meat fondue.
INGREDIENTS:
2 tbsp mayonaisse
1 tbsp tomato paste
1 tbsp dry sherry
1 tsp lemon juice
1 tsp Dijon-mustard
salt to taste
chili powder
sugar to taste
3 1/2 oz whipped cream
HOW TO MAKE:
1. Mix mayonaisse with tomato paste, sherry, lemon juice and mustard.
2. Season to taste with salt, chili powder and sugar.
3. Finally, stir in cream
Friday, August 8, 2008
classic - CHANTILLY SAUCE
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