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Originally Posted by shel  Hi - some intiguing ideas you've suggested. Somehow I can't wrap my head around the idea of mayo and meat. Maybe it's my NYC-Jewish background.
When I had my first hamburger in California I was STUNNED! to find it served with mustard and mayo. I can accept mayo with turkey, chicken, veggie sandwiches, but not with red meat. I suppose it may be pretty good ... but still .... and, in my mind, mustard is for hot dogs and ketchup goes on burgers. Old habits are are to kick.
Shel |
I was only suggesting to mix in just a little to add a slightly sweeter taste to the horseradish and Dijon... Balanced out by the slightly vineagery tast of the Italian dressing...
Or not...
Had to google the word treyf, but had a pretty good idea what that was before I read a definition.
Given personal preferrences, I completely understand a reluctance to use some ingredients.
Me being of a Chicago/Phoenix Scottish sort of background...
