Author Notes: When you go to a French restaurant that is known for its soufflés, one might imagine the lasting impression would be a soufflé, whether savory or sweet. In this case, for me, it was the appetizer that kept me awake and was the first thought I had the next morning. It seems rather simple that the best thing I ate in 2015 was something that really just amounts to a condiment, the most heavenly sauce in this case that was poured into a steamed artichoke. It was simply described a "Family Secrete Sauce". While I begged and bribed, they did refuse to give the recipe. This is my riff on this gem. I have used Julia Child's Sauce de Sorges, with modifications. —Chef Lisa
Makes: 2 cups
tablespoon Stoneground mustard
cup Olive oil, I prefer Greek
cup Butter, melted and clarified
tablespoons Chives, chopped
tablespoons Lemon juice
Egg whites, finely chopped or pushed through a seive
- Boil the room temperature eggs for three minutes. Place the yolks in a mixing bowl. Scrape out the egg whites in a separate bowl and set aside.
- In a double boiler, beat the yolks until they become thickened, about 4 minutes. Do not allow the boiler to touch the water. Once thickened, beat in the mustard, salt and lemon juice.
- While still beating, add the oil a few drops at a time until the emulsion process begins and the sauce thickens. Now, a slow, steady stream may be used for the remainder of the oil and the butter.
- Once the sauce is thick, stir in the egg whites and chives. Pour over steamed artichokes (or better yet) artichoke hearts and serve immediately.