Artichokes With Dijon-herb Mayonnaise


For the Mayonnaise: 2 fluild ounces 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 fluild ounces olive oil or salad oil For the Artichokes or Asparagus: 4 medium to large globe artichokes or 1 pound asparagus Fresh lemon juice


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