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Ingredientes
- 1 whl egg plus 1 egg yolk (see Note)
- 1 Tbsp. red wine vinegar
- 2 tsp Dijon mustard
- Â Â Salt and freshly grnd pepper
- 1/3 c. extra virgin olive oil
- 1 c. canola oil
- 1 Tbsp. boiling water
- 2 Tbsp. fresh lemon juice
- 1/3 c. Japanese pickled garlic, sliced (available in jars in Japanese and
- Â Â specialty markets, available in many flavors, including orange bonito - a good choice for this dip)
- 3 Tbsp. capers, rinsed
- 1 Tbsp. finely minced fresh flat-leaf parsley
Direcciones
- In a food processor, combine whole egg, egg yolk, vinegar, mustard and 1/2 tsp. salt. Pulse till proportionately blended. With motor running, drizzle in olive and canola oils very slowly at first, adding at a slightly faster rate after the first 1/3 c. or possibly so is emulsified or possibly thoroughly blended. Add in boiling water and lemon juice and pulse 2 or possibly 3 times. Add in garlic, capers, parsley and 1 tsp. pepper and pulse till just blended. The dip should appear slightly chunky.
- Transfer to a bowl and chill for at least 1 hour, to allow flavors to marry. (Dip will keep in refrigerator for up to 1 day.) Let stand at room temperature for 30 min, then give it a sprinkling of pepper before serving.
- Serve with Japanese cucumbers, leaves of baby bok choy, long wedges of daikon radish and sesame crackers.
- Note:This recipe uses raw egg. If concerned about salmonella or possibly other bacteria, substitute a pasteurized egg product or possibly heat a raw egg to a temperature of 160 degrees before using.
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