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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Seafood / Number of Servings: 6 |
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Directions: Dijon Sauce (recipe below)
Combine the oil, lemon juice, tarragon, shallots and salt. Toss with the
crab. Place in a covered container and refrigerate for several hours to let
flavors blend.
To serve, place an asparagus spear-half on each leaf of endive. Top with
approximately 2-3 teaspoons Dijon Sauce and sprinkle with crab.
Dijon Sauce: 2 egg yolks, room temperature 1 tablespoon rice wine vinegar 2
teaspoons fresh lemon juice 5 teaspoons Dijon mustard 1/2 teaspoon sugar
1/4 teaspoon slat 1 Dash of white pepper 1/2 cup vegetable oil 1/2 cup
Creme Fraiche
Place the egg yolks, vinegar, lemon juice, mustard, sugar, salt and pepper
in a blender. Blend for a few seconds. With the motor still running, add
the oil in a slow steady stream until well incorporated.
Remove the sauce to a bowl and whisk in the Creme Fraiche. Cover and
refrigerate. This can be made several days in advance and kept in the
refrigerator. Leftover sauce is wonderful with chilled artichokes.
From California Heritage Continues -a cookbook by The Junior League of
Pasadena
Shared by Sylvia Mease
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