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Submitted by: Stacie Avner
from Delaware, OH
Originally shared on the web 01/02/2012
2 c. mayonnaise
1/2 c. fresh sage, finely chopped, or 3 T. dried sage
2 T. lemon juice
1 T. plus 1 t. lemon zest
1 T. garlic, minced
1 t. pepper
Whisk together all ingredients. Cover and store in the refrigerator for up to one week. Makes about 2 cups.
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