Prep 5 mins
Cook 5 mins
- 1⁄3 cup mayonnaise
- 1⁄3 cup chili sauce
- 2 teaspoons prepared horseradish
- 2 teaspoons parsley, finely minced
- 1 pinch salt
- Mix all ingredients together and store in the fridge.
We liked it but would have prefered a less thick sauce. The mayo was a bit overpowering. Maybe it would be better with half mayo half sour cream. Furthermore it was a pity that the taste of horseradish was completely lost. Used it on carrot burgers and as a dip for assorted veggies. Made for PAC Fall '07. Thanks for posting.