Sherry Mustard Mayonnaise Sauce for Steamed Vegetables

From My Carolina Kitchen

¼ cup mayonnaise, preferably homemade

1 tablespoon dry sherry

1 tablespoon fresh lemon juice

1 tablespoon Dijon mustard

¼ teaspoon freshly ground black pepper (or to taste)

Whisk ingredients together in a glass bowl. Serve over steamed vegetables, such as fresh asparagus, broccoli or cauliflower florets. Sauce will keep for up to 2 days in a tightly closed container in the refrigerator. Bring to room temperature before drizzling over warm vegetables. The vegetables can be cooked in advance and served later in the same day chilled or at room temperature.

From Chicken, The 15 minute Gourmet by Paulette Mitchell – yield ¼ cup