Crudites and Funner Sauces

I always liked sauces and dips. Still lurv em! I wanted to jump start my detox with some healthy crudites loaded with essential vitamins and antioxidents. I think my spread is way better than anything in St. Tropez, although they have a cuter basket to serve the veggies. I made 3 different dips for the evening. Aioli (or garlic mayo), a blue cheese concoction and Jamie’s very special dip. I then prepared some of my favorite veggies all nicely cut up, a huge head of cooked and ready to eat artichoke and bought some cooked organic madagascar shrimps. The dips were super fun and I felt so healthy, although…the dips were kinda mayo based.

Aioli (Garlic Mayonnaise)
MAKES about 1 cup

1 head of garlic
1 very fresh egg yolk
1 tablespoon of dijon mustard (optional but better with)
1/2 cup of your favorite oil (either olive or peanut is good)
Pinch of salt and pepper

I made a garlic confit and then mashed the garlic, which turned into a really nice thick puree. I think the Aioli tastes way better like this. To make the garlic confit, add all of the peeled garlic into a small pan and cover with oil. Add whatever herbs you have. I like to use thyme and bay leaf for these kind of operations. Let the garlic cook in the oil on very low heat, else it’ll burn and turn an unattractive brown color. About 20 minutes. Take out the garlic, mash it up in a bowl and add the yolk and mustard. If you are using mustard, lay off on the salt because mustard is super salty. Once the oil is cool enough, pour it slowly into the garlic mixture and make mayonnaise. If the garlic confit is too much work, just mash up the raw garlic or put it into a food processor and follow the next steps. But it is way better to confit the garlic. Cause you still get all the beautiful garlic taste, but will still have kissable breath.

Jamie’s Very Special Sauce
This sauce sounds weird but it so delish. I promise you’ll be licking the plate
MAKES about 1.5 cups

2/3 cup of mayonnaise (homemade is best)
3 tablespoons Heinz ketchup
1 tablespoon worsteshire sauce (optional)
1 teaspoon cognac (optional)
5-6 cornichons, chopped (it’s important to use a sweet and vinegary pickle)
1 medium can of tuna in oil, drained

I like to use homemade mayonnaise for this. But you can use store bought to save time. In a bowl, add all the ingredients and mix. Make sure the tuna is all broken up and well incorporated. Serve with your favorite dipping utensil.

Homemade Mayonnaise
MAKES about 2/3 cup

1 egg yolk
1 tablespoon dijon mustard
1/2 cup of neutral oil (I like to use peanut)
Salt and pepper

Add egg yolk, dijon mustard, pepper and using a wisk, pour oil in a slow stream and create a thick emulsion.

Blue Cheese Dip
MAKES 2 cups

1 cup fromage blanc (or plain yogurt or sour cream)
3 scallions, chopped
1 cup of good quality crumbled blue cheese
2 tablespoons chives
1 tablespoon red wine vinegar
Salt and pepper

Put everything in a bow and mix till desired consistency.


July 20, 2009. To Make.

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