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Lemon Mustard Sauce
1 tbsp lemon juice
1 tbsp tarragon vinegar
3 egg yolks
1 tsp French mustard
125g butter, melted
Salad
1 large carrot
3 spring onions
2 avocados, sliced
1 mango, sliced
6 canned artichoke hearts, quartered
1/2 cup watercress leaves |
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Method :
To make Lemon
Mustard Sauce - Combine lemon juice, vinegar, egg yolks and mustard in a
blender or food processor bowl. With motor constantly operating, add
hot, bubbly butter in a thin stead stream, processing until all the
butter is added. Transfer to small bowl, cover with plastic wrap. Cut
carrot and spring onions into very fine strips, about 4cm long.
Spoon sauce
onto serving plates, arrange carrot and spring onion in the center. Top
with avocado, mango and artichokes, garnish with watercress.
Serves 6
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