I took this recipe from Paulette Mitchell’s Vegetarian Appetizers. She pairs it with roasted vegetables. I served it over steamed slender asparagus, it being asparagus time now here in California. I’m going to miss Kalamazoo now that spring is coming around here – I know there are farmer’s markets here, but the lack of diversity in the Kalamazoo farmer’s market was an enjoyable challenge. You could have all the asparagus you could possibly eat for about a month after the farmer’s market started in May, and then that was it. Then midsummer you could have all the tomatoes you could possibly eat. Then in November you could get anything you wanted, as long as it was squash. It forced you to eat seasonally – which makes you appreciate what you have when you have it.
This sauce was very good and it goes together quickly – there’s only a little chopping involved. I’d happily use it with artichokes, though I’d probably cut down on the lemon juice a bit to make it thicker and then run it through the blender so it wouldn’t have bits in it. Come to think of it, that would be a good idea if one was serving it over skinny little asparagus, too, but I don’t want to add an additional step and dirty dish. It was a hit with Michael, too. I’ll make it again.
¼ c. mayonnaise (I use one made with organic eggs – you could use a soy one if you are so inclined)
2 T. fresh lemon juice
1 t. Dijon mustard (I used my favorite Moutarde de Meaux)
½ t. honey (having none, I used an identical amount of sugar)
1 clove garlic, minced
1 T. minced shallot (small ones are generally easy to find – if you really can’t bring yourself to bring a shallot, you could use the same amount of chopped onion, rinsed under water briefly)
1 t. capers, drained and rinsed
1 t. fresh thyme or ½ t. dried thyme
freshly ground pepper and salt, to taste
Combine all ingredients and stir. See? Easy.