Date: Thu, 30 May 1996 01:03:33 -0500 From: rael@EbiCom.net All recipes from: _Sauces: Classical and Contemporary Sauce Making_ (copyright 1991by James Peterson) (ISBN: 0-442-23773-1) This mayonnaise is excellent with grilled or deep-fried fish or vegetables. Combine 1 cup (250ml) of mayonnaise with 1 bunch of finely chopped cilantro, 1/4 cup (60ml) of cooked tomato coulis, 1 clove of garlic that has been crushed in a mortar or with the side of a knife on a cutting board, and 2 seeded and finely chopped jalapen~o peppers. Finish with 1 to 2 tablespoons (15 to 30ml) of wine vinegar, to taste. Season with salt. Yield: 1 1/2 cups (375ml). CHILE-HEADS DIGEST V2 #334 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.