Thursday, April 1, 2010
This recipe was on David Lebovitz' blog yesterday and as we happened to have bought some lovely little artichokes at the market, we decided to whip up a batch to accompany them. It's amazing how close it is to a real mayonnaise, and a bit lighter for those of us who are trying to pay attention to these things. I made it without the chervil, since my plant is still pretty small, and I added about a half a teaspoon of Dijon mustard. I should add that this photo makes it look much more yellow than it really was, but I thought it was too pretty to color correct.