A really great foundational recipe. The proportions are exactly on. I used the exact amounts called for in the recipe, and it came out perfect. I got about a 1/4 cup of lemon juice from my 1/2 lemon, and I was scared it would be too much, but it was perfect! It cuts the creaminess of the mayo, and you don't really taste the lemon, but it brightens everything up. I had to boil my eggs a little longer, but I live at high altitude, so maybe that has something to do with it. Would be amazing with green olives or capers. Great on crackers, toast, a piece of lettuce, and delicious stuffed in a fresh tomato! I added about 3/4 tsp of salt and a 1/4 tsp of pepper and it seemed right for what I needed it to be. Just a perfect springboarding recipe as the dressing is right on. Refrigerating for an hour or two really helps it come together and mellow out too. I would definitely recommend that. Delicious!
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A really great foundational recipe. The proportions are exactly on. I used the exact amounts...