Rosemary-Lemon Sauce

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Serves: 4
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Prep Time: 40 Minutes
Cook Time: 10 Minutes
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Dietary Preferences:

Gluten-Free
Vegetarian

Ingredients

  • 1 cup mayonnaise (Best Foods or Hellmann’s preferred)
  • 1 tsp. lemon zest, grated
  • 1 tsp. garlic, grated
  • 2 tbsp. capers (packed in water), rinsed and roughly chopped
  • 1 tsp. fresh rosemary, finely chopped
  • 2 tbsp. shallots, finely diced
  • ½ tsp. sugar
  • 1 tsp. dried tarragon
  • 1 tbsp. fresh lemon juice
  • 3 tsp. white wine vinegar, divided
  • Salt and pepper to taste
  • Serve with cooked Ocean Mist Farms artichokes or as a dip for cauliflower, celery, asparagus, or broccoli.

Directions

  1. Begin by placing the finely diced shallots in a small bowl with 2 teaspoons of white wine vinegar and let rest for at least five minutes. After five minutes drain the liquid from the shallots; this step helps the take sting out of the shallots and will turn them a pretty pink.
  2. Combine the rest of the ingredients and the drained shallots thoroughly. Let the mixture rest in the refrigerator for at least 30 minutes to develop the flavor and enjoy!
  3. Serve with grilled chicken, raw vegetables, on sandwiches, etc.
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