Bistro dip
The flavors of a Parisian bistro emulsified into a dip!
Oh how I love a French inspired dip!! Especially one that suits French fries the most and potato chips as a close second. Though I should be clear, it makes an excellent sauce to serve with roast chicken or salmon.
I think it’s fair to say we all know a French onion dip very well, which is more creamy than this bistro dip. I wanted to make a dip that would honor French technique and reflect the tradition of French cooking, so I made an emulsion as the base with bistro leaning ingredients folded through: crème fraiche, caramelized shallot, nutmeg, Dijon, white pepper and more!
Once you assemble the dip and cover it entirely in chives, you’ll most definitely want a glass of wine or a martini to go along with it! I imagine this bistro dip to be most suitable for an aperitif or alongside a bistro spread on a late Sunday afternoon. Add a dollop to most French leaning savory dishes, smear it on a baguette with jambon- beurre and Gruyère or serve with martinis, french fries, chicken nuggets and caviar for a special occasion, or just because!
Bistro dip
Serves 4, as a snack with potato chips, fries or crudités
Total time: 25 mins
Ingredients
1 shallot, finely diced into almost a paste
1 tbsp butter, salted
1 egg yolk
2 tsp Dijon mustard
1 tsp fresh lemon juice
2 tsp champagne vinegar