I made this to eat with artichokes after my guy Mitch said he loved artichokes
Simple: three room temperature egg yolks, 3/2t ground mustard, juice of a lemon, 1 green jalapeno (seeds, no stem), three of four sprigs of cilantro, a little salt and pepper, a cup of extra light olive oil, blended to perfection. It was addictive as a dip for the 'chokes.
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