Snow Peas with Lemon Anchovy Dipping Sauce
|Dipping sauce||1 Tablespoon|
|Dijon mustard||4 Tablespoon|
|Canned anchovies||2 Ounce (1 Can, Undrained)|
|Lemon juice||1 Tablespoon (Or To Taste)|
|Shallot||1 , chopped|
|Vegetable oil||1 Cup (16 tbs)|
|Sour cream||1⁄4 Cup (4 tbs)|
|Ground pepper||To Taste|
|Capers||1 Tablespoon, drained, rinsed|
|Snow peas/2 pounds small, young sugar snap peas||1 1⁄4 Pound|
Combine egg yolks, mustard, anchovies, lemon juice and shallot in processor and mix until foamy and pale.
With machine running, slowly drizzle in oil, stopping occasionally to make sure oil is being absorbed.
If sauce is very stiff, mix in sour cream.
Season with salt and pepper.
Turn into storage container.
Stir in capers.
Cover and refrigerate until shortly before serving.
Top with capers if desired.
String snow peas or sugar snaps and crisp in ice water.
Drain well and arrange in sunburst pattern on flat basket.
Place bowl of dipping sauce in center.
Variation: If fresh snow peas or sugar snap peas are not available, substitute carrot sticks and cauliflower florets.
Garnish with green onion tops for color.
Any leftover peas can be added to salads or sauteed with chopped ham and green onion for an attractive side dish.
Remaining dipping sauce can be thinned with oil and vinegar and flavored with garlic for salad dressing.
Serving size: Complete recipe
Calories 2596 Calories from Fat 2227
% Daily Value*
Total Fat 251 g386.5%
Saturated Fat 38.7 g193.7%
Trans Fat 0 g
Cholesterol 430.1 mg143.4%
Sodium 2764.4 mg115.2%
Total Carbohydrates 60 g19.9%
Dietary Fiber 17.6 g70.3%
Sugars 26.3 g
Protein 36 g72.4%
Vitamin A 146.4% Vitamin C 585.4%
Calcium 53.4% Iron 82.3%
*Based on a 2000 Calorie diet