Chive Herb Sauce
Salt Lake City Showroom, Cathie Mooers
I served this sauce the other night with roasted salmon at one of our Chef Nights, it was fabulous. I really don’t know where this perticluar sauce came from; I have used it for years and get rave reviews. When I serve it to family or cooking school students, they always want to know where the recipe is. Makes 6–8 servings.
3/4 cup mayonnise
3 tbs chopped chives
3 tbs chopped italian parsley
2 tbs white vinegar
Season to taste sea salt and fresh crushed pepper
1 hot house cucumber peeled and finely chopped
Add all the ingredients except cucumber and blend until smooth in a food processor, transfer to a bowl and add the cucumber. Mix and chill. Serve with any kind of fish.
