Prep 2 mins
Cook 0 mins
Makes about 1 cup. It works best with salmon, swordfish and shrimp as a sauce. Also nice as a dip with raw veggies.
- 1⁄2 cup Dijon mustard
- 1⁄2 cup mayonnaise
- 1⁄3 cup cilantro, chopped
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- Mix all ingredients together.
- Cover and refrigerate for 1 hour up to 3 days.
I used this on our baby red potatoes from the garden. I used 1/4 c mustard and added 1 t. of honey, and 1/2 c of light sour cream. Turned out great.