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Pickle and Caper Sauce for Fondue

Cooking method: Binding

Aside from a fondue dip, this is great with every type of cold cut or as a sandwich spread.

INGREDIENTS

3 tbsp. dill pickles, minced
2 tbsp. capers, drained and minced
1 tsp. mustard
4 slices Double Hickory Smoked Bacon, cooked and pulverized
1 tbsp. parsley, minced
1 cup mayonnaise
1 tbsp. Basic French Dressing

DIRECTIONS

1. Combine all ingredients in a bowl and mix well. Cover bowl and place in refrigerator for 3 or more hours.


This recipe is from MEAT by The Lobels

© Lobel's of New York