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½ cup
Easy
Published 1990
This lively sauce goes especially well with chick-peas and white beans and with grilled foods, particularly fennel and leeks.
Pound the garlic in a mortar with teaspoon salt until it has completely broken down into a smooth purée; then work in the mustard to form a paste. While stirring with the pestle or a whisk, add the vinegar, then the oil, and finally the cream. Whisk vigorously until the sauce is smooth and emulsified. Stir in the shallot or chives and season with salt and pepper to taste.