| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Belgian |
September 1 |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Plain yogurt |
| 1/2 |
c |
Sour cream |
| 1/2 |
c |
Mayonnaise |
| 1 1/2 |
t |
White-wine vinegar, or to |
|
|
taste |
| 1 1/2 |
t |
Coarse-grained mustard, or |
|
|
to taste |
| 1 |
|
Garlic clove, minced and |
|
|
mashed |
|
|
to a paste with 1/2 |
|
|
teaspoon salt |
| 1 |
t |
Aniseed, crushed |
| 2 |
t |
Pernod, or to taste |
| 1 1/2 |
T |
Minced tarragon leaves |
| 1 1/2 |
T |
Minced fresh chervil leaves |
|
|
if desired |
| 12 |
c |
Assorted crudites such as |
|
|
blanched green beans |
|
|
and |
|
|
broccoli and cauliflower |
|
|
flowerets snow peas raw |
|
|
sliced celery |
|
|
fennel green bell |
|
|
peppers cucumber |
|
|
and daikon and |
|
|
Belgian endive |
|
|
leaves |
INSTRUCTIONS
Make dip: In a bowl whisk together all ingredients except herbs with
salt and pepper to taste. Chill dip, covered, at least 4 hours and up
to 4 days. Just before serving, stir in tarragon and chervil. Arrange
crudites decoratively on a tiered serving plate or in a large basket
and serve with dip. Serves 12. Gourmet September 1994 Converted by
MC_Buster. Converted by MM_Buster v2.0l.
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