- 3 pasteurized egg yolks
- 1 cup extra-virgin olive oil, divided
- 3 garlic cloves, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- -- Coarsely ground pepper
- 2 pounds fresh raw vegetables (asparagus, carrots, broccoli)
Place egg yolks in a blender; process until smooth. Gradually add olive oil, processing until thick and smooth. Add garlic, mustard, lemon juice, salt and pepper; process. Chill and serve with vegetables. Makes 1 cup.
Recipe by Jeanette Hurt.
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