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    Tapenade Sauce


    Source of Recipe


    Food and Wine 1987

    Recipe Introduction


    Tapenade, an anchovy-spiked black olive paste from the south of France adds a nice sharp flavor to this dipping sauce. Makes about 1 cup

    List of Ingredients




    1 egg yolk
    1 garlic clove, minced
    1/2 teaspoon Dijon-style mustard
    2 teaspoons fresh lemon juice
    1 tablespoon dry white wine
    1 tablespoon black olive paste
    1 tablespoon minced parsley
    1 cup safflower or other light vegetable oil

    Recipe



    In a medium bowl, whisk together the egg yolk, garlic, mustard, lemon juice, wine, black olive paste and parsley until blended. Gradually whisk in the oil, then beat in 1 tablespoon of warm water.

 

 

 

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