Cuisinart MFP-107 Series Use to ready until Refrigerate, Chop to times 10 to 5 pulse and capers

13BASICS

			PEPPER BLACK	8
	GROUND FRESHLY TEASPOON				¹∕
		)STYLE REEKG OR REGULAR(		½
		YOGURT PLAIN NONFAT CUP
			BOUGHT STORE OR
			-
	10)		PAGE( MAYONNAISE CUPS	1¼
0g berfi 13mg .calc 181mg .sod 41mg .chol 1g fat .sat			CAPERS
			DRAINED TABLESPOONS	3
10g fat 1g .pro 2g .carb fat) from (87% 103 Calories
	MUSTARD IJOND TABLESPOON			1
tablespoon): (1 serving per information Nutritional
			DILL FRESH TABLESPOON	1
.use to ready until Refrigerate	,		DISCARDED STEMS	¼
		PARSLEY TALIAN FRESH CUP
.process-over not Do .combine to pulses long			I
			PIECES
5 use pepper; black and yogurt mayonnaise, the Add .2
			INCH-1INTO CUT ,PICKLES
				4 TO 3
.chop to times 10 to 5 pulse and capers			GHERKIN SWEET DRAINED
and mustard the add and bowl the of sides the			PIECES
	INCH-1INTO CUT AND PEELED
down Scrape .pulses 15 about chop, to pulse dill; and
	,SHALLOT LARGE TO MEDIUM			½
parsley gherkins, shallot, the Add .processor food
the of bowl work the into blade chopping the Insert .1
cups 1½ Makes:
.regular of place in yogurt Greek use
consistency, thick richer, a For .vegetables steamed freshly with
well pairs also but seafood complements only not sauce This

SAUCE RÉMOULADE