Carpaccio (Beef) Metropolitan Museum of Art & Dan-Amer #1

1. 1

   Mix together the mayonnaise, Dijon mustard to taste, and enough olive oil to give you a sauce slightly less thick than pure mayonnaise.

2. 2

   Ad the salt & pepper to taste, then store the sauce in the refrigerator for 4 hours so flavors can blend.

3. 3

   When ready to serve place a line of Carpaccio on each plate and drizzle a thin line of the sauce on each side and one in the middle.

4. 4

   Sprinkle the parsley over and serve with a lemon wedge on each plate.

* Per serving · 4 servings · Values may vary.

No additional tips available.