From EatingWell: January/February 2013
This dip recipe is inspired by “vitello tonnato,” a classic Italian dish in which veal is served with a creamy tuna (tonnato) sauce. With this recipe, we riffed on classic tonnato sauce to create a dip for crunchy vegetables. Or you can try using this dip as tonnato sauce by tossing it with pasta. The egg yolk in this recipe is not cooked, but you can use a hard-boiled egg yolk instead or a yolk from a pasteurized-in-the-shell egg. This recipe makes more Cream Sauce without the Cream than you’ll need for the dip. Refrigerate or freeze the extra sauce and use it in place of heavy cream in any sauce or soup that calls for cream.