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Recipe base can be used as dill sauce for fish or vegetable dishes. Add 1 1/2 teaspoons dried dill weed to 1 cup of dressing. Especially good on crab, tuna or salmon cakes.
1 medium cucumber, peeled and seeded
1 small onion, peeled
1 small rib celery
1 quart mayonnaise
1 1/4 cups sour cream
1 Tablespoon lemon juice
3/4 teaspoon Tabasco sauce
1/8 teaspoon dry mustard
1/4 teaspoon white pepper
1 1/2 teaspoon Lawry's season salt
How To Prepare:
In food processor, puree cucumber, onion and celery until very fine. Place all ingredients in large bowl and whisk until well blended. Pour mixture into container with tight fitting lid. Refrigerate. (Dressing will be thick)
Dressing will last in frig for 4-6 weeks if made with very fresh ingredients. Dressing tastes better with age.
Number of Servings:
Carbs per serving - include all nutritional information if known: