Dish of Asparagus with Mimosa Sauce
(click to enlarge)

Mimosa Dressing


Euro - American
Makes:
Effort:
Sched:
DoAhead:  		 (Note-1)
**
45 min
Yes		 A simple to make spring dressing particularly good with fresh Asparagus or as a dip with lightly steamed vegetables or even crackers. Great for canapés too. Proportions are touchy so be careful.




2
-----
2
1
1
1/2
3
1/4
-----
lrg
---
T
T
T
T
T
t
---
Eggs
-- Seasonings
Parsley
Herb Mix, fresh (2)
Lemon Juice
Vinegar, Sherry (3)  
Olive Oil ExtV.
Salt
-----------
Make   -   (45 min - 20 min work)
  1. Hard cook the EGGS. See Boiling Eggs for best method. Peel, chill, and separate yolks from whites.
  2. Chop Egg Yolks very fine (separate from the whites or they'll smear).
  3. Chop together very fine the Egg Whites and all Seasoning items. A mini-prep food processor is perfect for this.
  4. Stir Egg Yolks into the mix. Check salt to taste and add a dash of water if needed for consistency.
  5. Spoon over Asparagus or whatever else you have in mind, or use as a dip.
NOTES:

  1. Quantity:

    This recipe is enough for about 2 pounds of Asparagus.

  2. Herb Mix:

    Suggested is a mix of three herbs common in France - Chives, Tarragon and Chervil, but who the heck has chervil around here? Maybe substitute some feathers from a bulb of fennel or some Basil. Don't go too heavy on Tarragon if you use it.

  3. Sherry Vinegar:

      "The king of vinegars" is very strong (up to 8% vs. 5% for most vinegars, so if you use regular wine or malt vinegar use a bit more.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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