Total Time
25mins
Prep 25 mins
Cook 0 mins

This sophistocated cilantro cream sauce is excellent served with smoked or grilled salmon, grilled chicken or vegetable dippers. Originally from a July 1984 issue of Bon Appetite.

Ingredients Nutrition

Directions

  1. For mayonnaise.
  2. Blend yolks,egg,2 teaspoons lemon juice,mustard and salt in food processor.
  3. With machine running,slowly pour oils through feed tube.
  4. Season with pepper and additional salt to taste.
  5. Refrigerate.(Can be stored in covered jar 3 days).
  6. With processor running, add green onions,anchovies and garlic through feed tube and mince.
  7. Add cilantro and mince using on/off turns.
  8. Blend in 1 1/2 cups mayonnaise,sour cream,Cognac,lemon peel and juice.
  9. Transfer to bowl;let sauce stand at room temperature 15 minutes before serving.
  10. Can be made 2 days ahead. Return to room temperature and stir before serving.

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