If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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.
- This recipe was entered in the contest for The Best Thing You Ate This Year