Crudités Mustard Lemon Zest Dipping Sauce

 

Individual Dipping "Boats"

I have been experimenting with how to serve guests during Covid.  At first, I made individual platters for each person for safe handling. Next I created a tray for each couple or "pod" to share.   Most recently, I am making a large platter, so each guest can take a dipping boat, then select what they want, versus me picking for them. I offer small side plates and little forks, too.  No cross contamination. 

I vary the tray with whatever we have on hand.  But the key item that brings it all together is the dipping sauce.  It is a simple mustard-mayo sauce.  I saw it in Ina Garten's new cookbook, but I added lemon zest to give it some brightness.  She was using it with keilbasa, but I think it works better with veggies.  And I use more mustard than she does, which makes it less cloying. 

Oh, and good salt is important for crudités.  I roll the tomatoes in sea salt, for example, and dust the carrots with smoked sea salt.

---Barbara

Mustard Lemon Zest Dipping Sauce

Serves 4

2 t. Dijon mustard

1 t. whole grain Dijon mustard

4 - 5 T. light Hellman's mayonnaise

zest of one lemon

salt and pepper

In a small bowl, combine all of the ingredients until smooth.  Spoon into separate dipping bowls and serve.

Can be done ahead if refrigerated.

Also, a larger amount can be made and stored in the refrigerator for about a week.  Cover tightly.

B

P.S.  the tiny dipper dishes are Revol, made in France, capacity 1-2 Tablespoons.  My sister-in-law, Laddie, gave them to me years ago. I haven’t been able to find them online. Any small dish would work, or paper cups, like those used for ketchup.