Vegetable crudités with Edelpilz-milk-mayonnaise

• 1 tbsp Dijon mustard (approx. 10 g)
• A pinch of salt
• 150 ml corn oil
• 3 sticks of celery
• 1 cucumber
• 1 red bell pepper
• 2 carrots

Preparation:
Crumble the cheese and add to a tall, thin mixing beaker with milk, mustard and a pinch of salt. Using a stick blender, puree and mix the ingredients, slowly pouring the oil in a continuous thin stream until you get a creamy dip. Wash the celery sticks and set aside some celery leaves for decoration. Wash the cucumber, cut off the ends, cut in half lengthways and remove the centre. Wash the bell pepper, cut in half, removing the stalk and core. Peel the carrots. Cut all the vegetables into 8–10 cm long sticks.

Serve
Arrange the vegetable crudités colourfully in glasses. Pour the dip into a bowl, garnish with celery leaves and place near the vegetables. Great as a snack, appetiser, for brunch, a garden party or buffet.

Tip
This mayonnaise dip contains no egg and will therefore keep well, sealed, for several days in the fridge. Vary it by adding 1–2 tbsp yoghurt to taste. It also tastes good with chips, baked potatoes, roasted or grilled meat and poultry, as well as with steamed or grilled vegetables.

Suggested wine pairing:
Delicious with a medium dry Gold Sekt from Schloss Wachenheim in Pfalz.