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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.
—LE BEC FIN
Makes ~ 4 1/2 cups
- 2 C Flat Parsley* leaves and Stems, Soaked, drained, dried, then chopped in cuisinart
- 1/4 C Red Wine Vinegar
- 1/4 C Dijon Mustard
- 3/4 T Kosher Salt
- 1/2 T Garlic, minced
- 1 1/2 T Ground Toasted Cumin Seeds
- 1/2 T Dry Mustard Powder
- 3 Whole Eggs
- Juice of 2 Limes (start with 1 ; taste and add rest if needed
- 1/2 T Light Soy Sauce
- 1/4 C Sesame Oil (I prefer Maruhon)
- 3 C Vegetable Oil
- 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.
- This recipe was entered in the contest for Your Best Recipe with Sesame
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