Originally published May 2, 2007 at 12:00 AM | Page modified May 2, 2007 at 2:01 AM
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ShareRecipe: Mayonnaise Niçoise
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BARRY WONG PHOTOGRAPHY / SPECIAL TO THE SEATTLE TIMES
Mayonnaise Niçoise served with aspargus.
Makes 1 ¼ cups
1 cup Homemade Mayonnaise (recipe follows)
1 tablespoon capers, drained, plus additional to taste
1 tablespoon tomato paste
1 tablespoon anchovy paste
1 garlic clove, peeled and minced
Large pinch of dried oregano
Combine all the ingredients in a food processor until smooth, then stir in additional capers to taste.
From "The Silver Palate Cookbook" by Julee Rosso and Sheila Lukins
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