Mimosa Cold Sauce
Ladle this lusciously eggy cold sauce crosswise over blanched asparagus spears, halved baby romaine heads or perfectly ripe sliced avocados.
Ingredients
2 Tbsp. fresh lemon juice
1 to 2 Tbsp. Dijon mustard
Salt and freshly ground black pepper
1/3 to 1/2 cup extra-virgin olive oil
4 slightly underdone hard-cooked eggs
3 Tbsp. finely chopped fresh Italian parsley
3 Tbsp. finely chopped shallots
*Makes about 1 1/2 cups.
Directions
Combine lemon juice, mustard, plus salt and pepper as you like. Whisk in olive oil a little at a time until dressing is thickened.
Use a spoon to press the hard-cooked eggs through a sieve. (Alternatively, you can finely chop them by hand or in a food processor.) Stir the eggs into the dressing along with the parsley and shallots.
Let stand at room temperature for about a half hour to develop flavor. Taste and add more salt and pepper as needed.
Store sauce in the refrigerator, but serve it at room temperature.
Suggestions
Ladle this lusciously eggy cold sauce crosswise over blanched asparagus spears, halved baby romaine heads or perfectly ripe sliced avocados. If you’re going for subtlety, use the smaller amount of mustard; for spunk, use twice that. Italian parsley can be replaced with dill or cilantro.
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