Ingredients & Preparation

Chef’s Note

“Cuisine at Home Magazine, April 1998, Issue 8, p. 29”

READY IN:

5mins
SERVES:

6
YIELD:

1 1/4 Cups
UNITS:

US

IngredientsNutrition

  • 1⁄2 cup sliced green onion
  • 1⁄4 cup chopped parsley
  • 2 tablespoonsketchup
  • 1 tablespoonlemon juice
  • 1 tablespoonWorcestershire sauce
  • 1 tablespoonwhite vinegar
  • 1 tablespoonprepared yellow mustard
  • 1 tablespoon minced garlic
  • 1 canned chipotle pepper
  • 1 tablespoonadobo sauce, from canned chipotles
  • 1 teaspoonsalt
  • 1⁄2 cupmayonnaise

    • Directions

  • Combine in food processor first 11 ingredients (green onions thru salt); blend until smooth.  Stir in with a spatula the mayonnaise.
  • Refrigerate.

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