Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 16 servings


3-- pasteurized egg yolks
1cup extra-virgin olive oil, divided
3-- garlic cloves, minced
1teaspoon Dijon mustard
1teaspoon lemon juice
1/2teaspoon salt
-- Coarsely ground pepper
2pounds fresh raw vegetables (asparagus, carrots, broccoli)


  1. Place egg yolks in a blender; process until smooth. Gradually add olive oil, processing until thick and smooth. Add garlic, mustard, lemon juice, salt and pepper; process. Chill and serve with vegetables. Makes 1 cup.

Recipe by Jeanette Hurt.

Nutritional Info *per serving

  • Calories 140
  • Fat 15g
  • Cholesterol 40mg
  • Sodium 80mg
  • Carbohydrate 0g
  • Fiber 0g
  • Sugars 1g
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