Chow Chow Remoulade


1 egg
1/2 12-ounce jar chow chow, strained, liquid reduced to 1 tablespoon, cooled
juice of 1/2 lemon
3/4 cup to 1 cup olive oil or vegetable oil
1 tablespoon each of chives, parsley, tarragon and dill, chopped
salt and pepper, to season




Combine the egg, reduced liquid and lemon juice in a food processor.

While the machine is running, slowly add the olive oil to create a mayonnaise.

Fold in chow chow and herbs, season and refrigerate.

Chow ChowCharlotte Compton