Sugar Snap Peas with Tarragon Mayonnaise

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                            FOOD FUNNY
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Thanks to Rosemary Zwick of Cape Town, South Africa for this one:

I told my wife that a husband is like a fine wine; he gets better with age. The next day she locked me in the cellar.

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                            TODAY'S RECIPE
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If fresh sugar snap peas are not available in your area, you can
substitute snow peas (mangetouts) with excellent results.

Sugar Snap Peas with Tarragon Mayonnaise

Note: This recipe calls for a raw egg. If salmonella contamination is a concern to you, use pasteurized eggs or egg substitute.

1 lb (450 g) sugar snap peas, strings removed
1 egg
2 tsp (10 ml) rice wine vinegar
1 tsp (5 ml) Dijon mustard
1/2 cup (125 ml) extra-virgin olive oil
1/2 cup (125 ml) vegetable oil
1 Tbs (15 ml) chopped fresh tarragon
1 tsp (5 ml) chopped fresh chives
Salt and freshly ground pepper to taste

Steam the sugar snaps until just barely cooked, about 3 minutes. Plunge
them into cold water to stop the cooking. Drain and dry thoroughly and
refrigerate until ready to serve. Combine the egg, vinegar, and mustard
in an electric blender or food processor and add the oils in a thin
stream while the motor is running. Transfer to a small mixing bowl and
stir in the remaining ingredients. Refrigerate until ready to serve.
Serve the sugar snaps with the tarragon mayonnaise as a dip.
Serves 6 to 8 as an appetizer.
Received on Sun Sep 13 18:30:16 2009