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    Lemon-parsley sauce


    Source of Recipe


    Aunt Saunny

    1 cup light mayonnaise
    1 bunch Italian flat-leaf parsley, very coarsely chopped (2 cups)
    2 medium scallions, cut up
    3 tbsp. fresh lemon juice
    1 tbsp. Dijon mustard

    Puree all ingredients in a blender or food processor until smooth.
    Scrape into serving bowl, cover airtight and refrigerate in a covered
    container.
 

 

 

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