I made this dipping sauce for the crab cakes that I made for Mr. S's birthday feast. This sauce can also be used with dipping fries or chicken fingers.
Ingredients
*2 large eggs
*3 cloves peeled garlic
*1/3 cup lemon juice
*1/2 teaspoon salt
*1 cup vegetable oil
*1/2 cup extra-virgin olive oil
*1/4 cup chopped fresh tarragon
*1/4 to 1/2 teaspoon hot sauce
*lemon juice to taste
*salt to taste
Directions
1. Combine 2 large egg yolks, 3 peeled cloves garlic, 1/3 cup lemon juice, and 1/2 teaspoon salt in a food processor or blender; whirl until mixture is smooth. With machine running, gradually pour in 1 cup vegetable oil (such as peanut) and 1/2 cup extra-virgin olive oil (or use all olive oil) in a slow, steady stream, whirling until mixture is thick and smooth, 1 to 1 1/2 minutes. Stir in 1/4 cup chopped fresh tarragon, 1/4 to 1/2 teaspoon hot sauce, and more lemon juice and salt to taste.
Ingredients
*2 large eggs
*3 cloves peeled garlic
*1/3 cup lemon juice
*1/2 teaspoon salt
*1 cup vegetable oil
*1/2 cup extra-virgin olive oil
*1/4 cup chopped fresh tarragon
*1/4 to 1/2 teaspoon hot sauce
*lemon juice to taste
*salt to taste
Directions
1. Combine 2 large egg yolks, 3 peeled cloves garlic, 1/3 cup lemon juice, and 1/2 teaspoon salt in a food processor or blender; whirl until mixture is smooth. With machine running, gradually pour in 1 cup vegetable oil (such as peanut) and 1/2 cup extra-virgin olive oil (or use all olive oil) in a slow, steady stream, whirling until mixture is thick and smooth, 1 to 1 1/2 minutes. Stir in 1/4 cup chopped fresh tarragon, 1/4 to 1/2 teaspoon hot sauce, and more lemon juice and salt to taste.
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