Piquant Sauce for Fish or Poultry
Source of Recipe
Cook Now, Serve Later
List of Ingredients
2 egg yolks
1 teaspoon Dijon mustard
2 anchovy fillets
2 teaspoons lemon juice
1 teaspoon white wine vinegar or lemon juice
1/2 cup olive oil
1/3 cup buttermilk
2 teaspoons minced tarragon (or 1/4 tsp dried)
1 pinch white pepperRecipe
In blender or food processor, blend yolks, mustard, anchovies, lemon juice and vinegar until smooth, about 30 seconds. With motor running, add the oil drop by drop until mixture begins to thicken, then continue to add it in a very thin stream. Blend in buttermilk, tarragon and pepper. At this point, sauce can be refrigerated for up to 5 days. Transfer to sauceboat and serve with grilled fish or poultry. Makes 1 1/4 cups
|
|
member logon
