John Myers
Ingredients for 4 servings:
- 100 g fresh white mushrooms (cleaned and sliced)
- 10 g garlic, fresh (peeled and sliced
- 1 tsp clarified butter, or rapeseed oil
- ½ tsp mild mustard
- 2 tbsp honey
- 2 tsp herbs de Provence
- 1 pinch(s) white pepper, finely ground
- 1 pinch of salt
- some lemon peel, grated, alternatively: orange peel
- 2 egg yolks
- 100 ml rapeseed oil
- 120 g crème fraîche
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Mushroom and garlic dip
Fry the sliced mushrooms in a very hot pan without fat or oil, tossing two or three times until the mushrooms are soft. Add the garlic, Provençal herbs, pepper, and salt, and toss again. Glaze with clarified butter (rapeseed oil) and let cool. Pour the egg yolk into a tall container (e.g., a blender). Add the mustard, honey, grated lemon zest, and the cooled mushrooms and puree the mixture using a hand blender until finely ground, adding the oil in a thin stream. Puree everything until the mixture thickens or becomes stiff (emulsified). Stir in the crème fraîche, season again, pour into jars, and chill until ready to serve. The dip/cream will keep in the refrigerator for at least 8-10 days. Use: For everything you can use a dip/cream for.
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