Enjoy this recipe from 101 Soups, Salads & Sandwiches Cookbook.
Submitted by: Stacie Avner from Delaware, OH
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.