Small fresh spring vegetables capture our hearts this time of year. Just as the sun is peeping out more often and everything is a more lush green, we are craving the first vegetables, gently eased out of the ground and ready to go. We’ll eat them raw with just a little salt, or we’ll quickly whip up this mayo to use as a simple dip that lets the timid flavor of these newbies shine through. If you want a more subtle dip, use white miso paste and a neutral flavored vegetable oil. If you want more flavor, use a darker miso paste and extra virgin olive oil. PS: we would also use this dip on a gluten-free sandwich or a gluten-free spoon, it’s that good.
Makes about 2 cups
- 1large egg
- 1tablespoon Dijon mustard
- 2tablespoons gluten-free miso paste
- 3tablespoons white wine vinegar
- 3tablespoons fresh lemon juice
- 1⁄2teaspoon kosher salt
- 1cup canola or olive oil
- freshly ground black pepper, to taste
- Place all the ingredients except the oil in a blender and pulse until well combined and uniform. Leave the machine running as you slowly drizzle in the oil. Sealed in an airtight jar in the fridge, it will keep for up to one week.