2 tablespoons of mayonnaise
2 teaspoons of chopped pickled sauce
1 teaspoon of chopped capers
2 teaspoons of finely chopped anchovies
2 hard-boiled eggs, diced
1 tablespoon of mustard
1/2 teaspoon of minced garlic
2 tablespoons of mayonnaise
2 teaspoons of chopped pickled sauce
1 teaspoon of chopped capers
2 teaspoons of finely chopped anchovies
2 hard-boiled eggs, diced
1 tablespoon of mustard
1/2 teaspoon of minced garlic
In a bowl, mix all the ingredients well
Refrigerate for at least 1 hour before serving with meat fondue
Serve 2 2/3 tablespoons.
