Number of servings :
Type of meal : | Side Dishes | Side Dishes
Special diet :
1 large egg
30 mL (2 tbsp) fresh lemon juice
15 mL (1 tbsp) white wine vinegar
2 mL (1/2 tsp) dry mustard
2 mL (1/2 tsp) salt
150 mL (2/3 cup) vegetable oil
75 mL (1/3 cup) olive oil
1 clove garlic
75 mL (1/3 cup) parsley leaves
2 mL (1/2 tsp) dried tarragon, crumbled
150 mL (2/3 cup) pistachio nuts (about 227 g/8 oz unshelled)
Parsley for garnish (optional)
In an electric blender or food processor, blend the egg, lemon juice, vinegar, mustard, and salt until smooth. With the motor running, add the vegetable and olive oils a few drops at a time.
Add the garlic, blending until finely chopped, then the parsley, tarragon, and pistachios, blending until they are chopped and the dip is flecked with green. Transfer to a serving bowl. Cover tightly and refrigerate for up to 3 days.
Garnish with parsley, if desired, and serve with crisp vegetable dippers such as celery, radishes, or broccoli florets.
Makes about 400 mL (1-2/3 cups)
Imported on 2011-01-20 16:41:26 — Original ID:1230