Ingredients
- 2 cups mayonnaise
- 4 tablespoons lemon juice
- 2 teaspoons peppercorns or 2 teaspoons soft green peppercorns
- 1 12 teaspoons honey mustard
- 1 teaspoon salt
- 14 teaspoon Tabasco sauce
- 14 cup chopped dill pickle
- 18 cup dried cilantro or 13 cup fresh cilantro
- chopped
Instructions
- Put everything in the blender except the dill pickles and cilantro.
- Note: 1/4 tsp black or white pepper may be used instead of peppercorns.
- Pulse until well blended.
- Add pickles and cilantro, pulse and few times.
- Chill until serving.
- Serve cold with cold vegetables and chilled cooked shrimp.
- Warm in serving dish and pass with the cooked vegetables.
- Do not simmer or boil.
- Brush on grilled or pan fried fish after the fish has been turned once.
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