Serve this simple but gussied-up dipping sauce with all kinds of party snacks, especially our ultimate pigs in a blanket.
To achieve a layered effect, the dough is rolled out and folded several times. Leftover dough bonus: Scraps can be shaped and baked into biscuits.
Ingredients
- Juice of 1 lemon (2 Tbsp.)
- 4 tsp. Dijon mustard
- 1⁄4 tsp. fine sea salt or kosher salt
- 3 egg yolks
- 3⁄4 cup canola oil
- 2 tbsp. buttermilk
- 1 tsp. dried parsley
- 1⁄2 tsp. garlic flakes
- 1⁄4 tsp. smoked sweet Spanish paprika (pimentón), or to taste
Instructions
Step 1
In a medium bowl, whisk the lemon juice, mustard, salt, and egg yolks. Slowly beat in the canola oil, in drops at first, then in a stream, whisking continuously to form an emulsion (the mixture will eventually be similar in texture to a mayonnaise). Whisk in the buttermilk, parsley, garlic flakes, and paprika. Taste and adjust the seasoning as needed. Cover and refrigerate until ready to use. Before serving, taste and adjust the seasoning again if necessary.
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