 From Boop - Artichokes with Dijon Mustard Sauce |  | | Make this herb mayonnaise with frozen egg substitute instead of raw eggs to cut cholesterol if you prefer. It's also an excellent dip for asparagus and makes a good sauce for cold fish or chicken. |
| Method | FOR MAYONNAISE: In a blender container or food processor bowl combine egg substitute or egg, lemon juice, basil, thyme, mustard, and salt. Cover and blend for 5 seconds. With machine running at high speed, gradually add oil through hole in lid or feed tube, blending till smooth.
FOR ARTICHOKES: Trim stems and remove loose outer leaves. Cut off 1 inch from tops; snip off sharp leaf tips. Brush cut edges with lemon juice. Place in a steamer basket over water in a large saucepan. Bring to boiling; reduce heat to simmering. Cover and steam for 20-25 minutes, or till a leaf pulls out easily. (Or, for asparagus, wash; scrape off scales. Break off woody bases where spears snap easily. Place in a steamer basket over water in a covered saucepan. Steam for 5-8 minutes, or till crisp-tender.) Remove from steamer basket.
Serve artichokes hot or chilled, with mayonnaise. (For asparagus, arrange spears on 4 serving plates; spoon over some of the mayonnaise.) Store any leftover mayonnaise in an airtight container in the refrigerator for up to 1 week.
From Cooking.com |
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|  | |  | | Ingredients | For Mayonnaise:
2 fl oz refrigerated or frozen egg substitute, thawed, or 1 large egg
4 teaspoons fresh lemon juice
1 tablespoon finely chopped fresh basil or 1 teaspoon dried basil, crushed
1 tablespoon finely chopped fresh thyme or 1 teaspoon dried thyme, crushed
1 tablespoon Dijon mustard
1/2 teaspoon salt
8 fl oz olive oil or salad oil
For Artichokes or Asparagus:
4 medium to large globe artichokes or 1 pound asparagus
Fresh lemon juice |
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