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.