Apologize for the lousy iPhone-ography! My favorite kitchen tool is an immersion blender. It makes me feel like anything is possible. With it, I blend soups right in the pot and I make a number of delicious dressings and marinades.
You can perform any of these tasks in a regular blender, but an immersion blender feels so much "chef-ier!" If you're using a regular blender for this recipe, you'll need one with a removable center port in the lid for drizzling, which is important for proper emulsification. It may work best to make a double recipe if you’re using a regular blender, which is great to do anyway. This is delicious thinned down a bit more and used as salad dressing.
What you will need:
1 Tablespoon Dijon mustard
1 clove garlic, sliced
Juice of one lemon
Salt/pepper to taste
Extra virgin olive oil in a container that allows for drizzling
To the bottom of your mixing vessel, add the Dijon mustard, the garlic, salt/pepper (start with a few grinds of pepper and ¼ tsp salt), and fresh-squeezed lemon juice. Blend these ingredients together, then keep the blender going and ssllloowwwwly drizzle in olive oil. Once you’ve added between a quarter- and a half-cup, turn off the motor, allow it to come to a complete stop, taste to adjust for balance of acidity with your particular lemon (for instance, Meyer lemons are milder in flavor and less acidic) and your own taste buds.
You can perform any of these tasks in a regular blender, but an immersion blender feels so much "chef-ier!" If you're using a regular blender for this recipe, you'll need one with a removable center port in the lid for drizzling, which is important for proper emulsification. It may work best to make a double recipe if you’re using a regular blender, which is great to do anyway. This is delicious thinned down a bit more and used as salad dressing.
What you will need:
1 Tablespoon Dijon mustard
1 clove garlic, sliced
Juice of one lemon
Salt/pepper to taste
Extra virgin olive oil in a container that allows for drizzling
To the bottom of your mixing vessel, add the Dijon mustard, the garlic, salt/pepper (start with a few grinds of pepper and ¼ tsp salt), and fresh-squeezed lemon juice. Blend these ingredients together, then keep the blender going and ssllloowwwwly drizzle in olive oil. Once you’ve added between a quarter- and a half-cup, turn off the motor, allow it to come to a complete stop, taste to adjust for balance of acidity with your particular lemon (for instance, Meyer lemons are milder in flavor and less acidic) and your own taste buds.
| Once you’re happy with the flavor, slather about half of this golden goodness all over one bunch of washed and trimmed asparagus (I like to lightly grasp each stalk just under the tip and at the woody end and snap off wherever they naturally like to break, preferably composting what’s not palatable), halved and trimmed Brussels sprouts, green beans, broccoli, etc., and grill, sauté or roast (400° for about 15 minutes, more or less, depending on the thickness of your chosen vegetable) to your desired doneness. I like just a bit of a char, with some crunch still left, and I personally don’t bother to blanche. I detest limp, flavorless veggies! I also don’t mind in the least when my son picks these up with his fingers and eats them like French fries. True story! If I’m honest, maybe not so much the Brussels sprouts, but my husband, daughters and I love them. And this positively ROCKS as a marinade on chicken (sprinkle on some basil, tarragon, or parsley) and salmon (how about some fresh dill)! Mmmmm, this is making me hungry! I can’t wait for the first of our local asparagus harvest to be ready. ENJOY it by the bushels while you can! Yours in wellness, --Kim Jorgensen Gane © 2014, All Rights Reserved *If you're newly visiting from Listen to Your Mother, thank you & welcome! I hope you'll stick around! | |
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