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Ingredientes

  • 1 whl egg plus 1 egg yolk (see Note)
  • 1 Tbsp. red wine vinegar
  • 2 tsp Dijon mustard
  •     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
  •     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

  1. 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.
  2. 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.
  3. Serve with Japanese cucumbers, leaves of baby bok choy, long wedges of daikon radish and sesame crackers.
  4. 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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