Author Notes
This is just one of the unique and highly flavored creations of the owner/chef/founder of the Five Spice Café (R.I.P.) in Burlington VT.(one of our favorite towns in New England.) Over a span of many years, we ate there on every visit ,and I was lucky enough to be given this recipe on one of those delicious occasions. It is very quick to prepare, as it all comes together in a food processor. Essentially an Asian mayonnaise, it can be used to dress a noodle, vegetable or protein salad, to spread on a bao or sandwich, or as a dip for crudites,Shrimp, dumplings or fried chicken. This is not at all hot-spicy, but if you want it fiery, carefully add some chili paste, sriracha, or dry chile flakes.
—LeBec Fin
Ingredients
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2 C Flat Parsley* leaves and Stems, Soaked, drained, dried, then chopped in cuisinart
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1/4 C Red Wine Vinegar
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1/4 C Dijon Mustard
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3/4 T Kosher Salt
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1/2 T Garlic, minced
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1 1/2 T Ground Toasted Cumin Seeds
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1/2 T Dry Mustard Powder
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3 Whole Eggs
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Juice of 2 Limes (start with 1 ; taste and add rest if needed
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1/2 T Light Soy Sauce
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1/4 C Sesame Oil (I prefer Maruhon)
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3 C Vegetable Oil
Directions
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Process the parsley in cuisinart then add vinegar through soy sauce. Drizzle in Oils until combined. Adjust seasonings . Do not over mix.
* if you are a cilantro fan, it might sub well for the parsley.
My eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, cardamom, and GARLIC! I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse review it and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.
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