Got this from a fabulous friend who served this with a fantastic barbecued lamb and steamed asparagus spears. I’ll update this with a pic once I have a chance to make it.
- 6 tsp minced Fresh Mint
- 3 tsp Mayo
- 3/4 c (6 oz)Dijon Mustard (country style/course ground/ya know…the good stuff)
- 2 cloves garlic pressed
- 1 tsp lemon juice
- a bit of light brown sugar (about 1 tsp or to taste)
Print This Post