Carpaccio (Beef) Metropolitan Museum of Art & Dan-Amer #1
- 1 cup mayonnaise (more or less)
- Dijon mustard, to taste
- 1 teaspoon olive oil (or perhaps more)
- salt & pepper
- 1 lb beef (as described above)
- parsley, finely chopped
- lemon wedge
- Mix together the mayonnaise, Dijon mustard to taste, and enough olive oil to give you a sauce slightly less thick than pure mayonnaise.
- Ad the salt & pepper to taste, then store the sauce in the refrigerator for 4 hours so flavors can blend.
- 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.
- Sprinkle the parsley over and serve with a lemon wedge on each plate.
mayonnaise, mustard, olive oil, salt, beef, parsley, lemon wedge
Taken from www.food.com/recipe/carpaccio-beef-metropolitan-museum-of-art-dan-amer-1-377642 (may not work)