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Three Dipping Sauces for Artichokes

Everyday Food, Volume 12 May 2004

Each of these recipes makes enough sauce for four artichokes. Serve one artichoke per person.

Lemon-Thyme Butter
In a small bowl, stir together 1/2 cup (1 stick) melted butter, 1 teaspoon dried thyme, and 1 tablespoon fresh lemon juice. Season with coarse salt and ground pepper.

Easy Hollandaise
In a blender, combine 2 large egg yolks, 1 tablespoon warm water, 1 tablespoon fresh lemon juice, and 3/4 teaspoon coarse salt; blend until frothy. Heat 1/2 cup (1 stick) butter in the microwave or in a small saucepan over medium heat until bubbly (do not let brown). With blender running, pour in hot butter in a very thin stream, blending until sauce is thick and emulsified.

Garlic Mayonnaise
In a small bowl, stir together 3/4 cup reduced-fat mayonnaise and 1 or 2 minced garlic cloves (a garlic press works best here). Season with coarse salt and ground pepper.