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Lemon Garlic Sauce


1 cup mayonnaise* (see notes)
Juice from 1/2 lemon or 2 TBS bottled juice
1 medium clove garlic, crushed **
1 TBS parsley
1 tsp. tarragon
Dash cayenne pepper
2 TBS olive oil** (see notes)

Combine all ingredients and whisk for a minute.

NOTE:
I use light mayonnaise, also bottled juice, and I used the minced garlic instead of crushed. I also use extra light virgin olive oil.

I have used this on filets using mainly white fish, perch, cod and trout. I have also used this on chicken as well adding pepper from pepper mill.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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