Simple, delicious spring vegetables really just need the simplest of bright accompaniments, and this dip really hits the bill. It is tangy with lemon and perfectly creamy and even has a sunshine-y yellow hue.
I love this at room temperature as a dip for lightly steamed asparagus spears or artichoke leaves. Put it can also be spooned over as a sauce. And its uses go far beyond that. Spoon it over grilled chicken or steamed fish. I love the use of meyer lemons with their sweet-tart flavor. This sauce, with the citrus and the wine, is puckeringly tangy. If you use regular lemons, reduce the amount of juice by a couple of Tablespoons.
Meyer Lemon Chiffon Dip for Spring Vegetables
1 large shallot, diced
1 clove garlic, diced
Leaves from 2 rosemary stems
½ cup freshly squeezed meyer lemon juice
1 cup white wine
1/3 cup heavy cream
6 Tablespoons butter
Place the shallot, garlic and rosemary leaves in a saucepan and add the lemon juice and wine. Give to a good stir, then bring to the boil over medium-high heat. Boil gently until the liquid is reduced to ½ cup. Stir in the heavy cream and cook until the liquid is reduced a bit more and the sauce is thickened.
Place a fine mesh strainer over a bowl or measuring jug and pour the sauce through, pressing on the solids to extract as much liquid as possible. Wipe out the pan and return the sauce to it. Place over low heat and whisk in the butter ½ Tablespoon at a time, letting each piece melt before adding more.
Transfer to a small bowl and let it come to room temperature. You can serve this hot as a sauce.
Makes about ½ cup dip