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madbakerGarlic-Dill Mayonnaise
1 large egg yolk
1/2 tsp Dijon mustard
1/2 tsp fresh lemon juice (I used Meyer lemons from our yard!)
salt & pepper
1/2 cup good olive oil (I used a combination of olive and canola, to cut down the bitterness of straight olive)
1 tsp or so chopped fresh dill
2 stalks green garlic, minced
Beat together the egg yolk, mustard, lemon juice, salt and pepper. Whisk in the oil a few drops at a time until the mixture thickens. Then whisk in the remaining oil in a thin stream. Stir in the dill and green garlic. Chill for at least an hour to allow the flavors to meld. Serve over fish.
What worked: Extremely good with the plank-smoked fresh Bay Area salmon we had for dinner last night. Nice creamy yellow color offset by flecks of green.
What didn't: Um, I was pretty happy with it.
Will I make it again? I might. We have to use up the rest of it, first -- the wife suggested using it with steamed artichokes. Yum.
1 large egg yolk
1/2 tsp Dijon mustard
1/2 tsp fresh lemon juice (I used Meyer lemons from our yard!)
salt & pepper
1/2 cup good olive oil (I used a combination of olive and canola, to cut down the bitterness of straight olive)
1 tsp or so chopped fresh dill
2 stalks green garlic, minced
Beat together the egg yolk, mustard, lemon juice, salt and pepper. Whisk in the oil a few drops at a time until the mixture thickens. Then whisk in the remaining oil in a thin stream. Stir in the dill and green garlic. Chill for at least an hour to allow the flavors to meld. Serve over fish.
What worked: Extremely good with the plank-smoked fresh Bay Area salmon we had for dinner last night. Nice creamy yellow color offset by flecks of green.
What didn't: Um, I was pretty happy with it.
Will I make it again? I might. We have to use up the rest of it, first -- the wife suggested using it with steamed artichokes. Yum.
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Date: 2006-05-16 09:07 pm (UTC)1) toe jam is to jam
2) head cheese to cheese.