Recipe Rhubarb Mayonnaise - Dip
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Auteur : Internet : https://mycouquingstyle.wordpress.com/2013/06/20/dip-mayonnaise-de-rhubarbe/
For the aperitif
INGRÉDIENTS
PRÉPARATION
INGRÉDIENTS
- 5-6 heaped tbsp of lightly precooked rhubarb
- virgin olive oil (fruity if possible)
- hazelnut oil
- salt and pepper
- 1 pinch of Espelette pepper
- 1 tsp acacia honey (or any other runny honey)
PRÉPARATION
- Blend the precooked rhubarb (with a little juice if there is any left) until you get a very smooth mixture.
- Pour the rhubarb into a bowl, add the honey and 5cl of olive oil in a thin stream, while whisking quite vigorously. Then, do the same with the hazelnut oil, until you obtain a smooth consistency similar to mayonnaise.
- Season with spices.
- Optionally, add chopped spring onions.
- Leave to cool in the fridge for 20-30 min.
- Serve with raw vegetables (carrots, cauliflower and radishes)
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