Cold Sauce for Chicken Brochettes
From: Joan, St-Basile-le-Grand, Quebec, Canada
Comments: For a stronger taste, add more Dijon mustard.
Will keep for several weeks, refrigerated.
Also delicious served along with Chinese or Burgundy fondue.
IngredientsPreparation
  • 1 cup [250 mL] oil
  • 1/2 cup [125 mL] white vinegar
  • 1/3 cup [80 mL] mayonnaise-style salad dressing [or more]
  • 1 to 2 teaspoons [5 to 10 mL] freshly crushed garlic
  • 2 tablespoons [30 mL] Dijon mustard
  • 1 teaspoon [5 mL] minced onion
  • Salt and pepper, to taste
  • Well mix together all ingredients, into a blender.
  • For a thicker sauce, add more mayonnaise-style salad dressing.