1 tbsp dijon mustard
1/2 tsp garlic powder
1 cup mayonnaise
1 tbsp capers
1 tbsp fresh tarragon, chopped, or
1 tsp dried tarragon, crushed
1 tbsp fresh parsley, chopped, or
1 tsp dried parsley, crushed
Directions
Blend all of the ingredients, together until smooth. Cover and chill.
Makes about 1 1/4 cups of dip. SUGGESTED DIPPERS: Shrimp, Crabmeat,
Duck, Brussels Sprouts, Jimcama, Radishes.
Servings: 4 servings
Classy Mustard-Garlic Mayonnaise Dip Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Salad; Sauce; Vegetable
The History of Recipes
Written recipes as a concept can be traced back into distant history, certainly as far back into history as the early Egyptians, and potentially, even further back. Having said that, mostly, these ancient cook books were just simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
Much later, in Roman times a Roman scholar, called Apicius, assembled some scrolls detailing recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into appetizers, main meal and afters, a very modern way of dining. Additionally, he recounts how the ancient cooks made use of a good variety of aromatic flavours, including some familiar names such as bay, mint and asafoetida. Over the succeeding few hundred years, the wealthy families of Europe competed to serve the best banquets, and consequentially the best chefs and their recipe collections were greatly in demand. Notwithstanding that, it was during the 19th century that cooking and recipe books really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collecting, trying out, and writing down the recipes that were being prepared for the better households. When we get to the twentieth century, recipe publications are highly popular due to better eduction, people having increased leisure time and having more money. |
We hope you enjoy this Classy Mustard Garlic Mayonnaise Dip recipe.
