Tapenade Sauce
By: Anonymous
Published: Sunday, February 14, 2010 - 1:19am

Ingredients




1 Egg yolk
1 clv garlic, minced
teaspoon Dijon-style mustard
2 teaspoons Fresh Lemon Juice
1 tablespoon Dry White wine
1 tablespoon Black olive paste
1 tablespoon Minced parsley
1 cup Safflower oil or light vegetable oil

Preparation

1 In a medium bowl, whisk together the egg yolk, garlic, mustard, lemon juice, wine, black olive paste (you can buy this at specialty food stores) and parsley until blended. Gradually whisk in the oil, then beat in 1 tablespoon of warm water. 2 Tapenade, an anchovy-spiked, black olive paste from the south of France, adds a nice sharp flavor to this dipping sauce. 3 Makes about 1 cup.