You know you've done well when your dinner guest is so enthusiastic about your side dish that he has gone back for seconds and thirds and it looks like he might go as far as to bathe in the sauce.
Rémoulade (adapted from Drick's Rambling Cafe's White Rémoulade Dressing)
1/2 cup mayonnaise
2 tablespoons dry white wine
2 tablespoons capers, chopped
1 garlic clove, finely minced
2 teaspoon green onions, chopped
1 tablespoon flat-leaf parsley, chopped
1 tablespoon Dijon mustard
1 teaspoon dried tarragon
- Mix ingredients in a bowl throughly.
- Cover and refrigerate for several hours to meld the flavors together.
- Serve with grilled asparagus.