Phenotypes A, B, C, D, E, F
Sucraid or other enzyme replacement for sucrose for all phenotypes may be required for this recipe.
Bundy Family's Horseradish-Dill Sauce


5 scallions, peeled and sliced
1/4 cup fresh dill, minced
1/4 cup olive oil
1/4 cup prepared horseradish, drained
2 teaspoons Worcestershire sauce
1 teaspoon fresh lemon juice
1 cup sour cream
1 hard-boiled egg minced


Yields 2 cups. Store in air-tight pint mason jar. In blender add first 6 ingredients and pulse until smooth. Transfer mixture to medium bowl and then add sour cream and minced egg. Mix well. Store in air-tight container in refrigerator for at least one hour to allow flavors to meld.


Sauce: use with red meats