Aioli and vegetables
Keep the aioli in a fridge and use as a dip, dressing or spread.
Makes about 1½ cups
4 cloves garlic, peeled
2 egg yolks
1 potato, peeled and cooked
1 tsp Dijon mustard
¼ cup white vinegar
freshly ground black pepper, to taste
1 cup canola oil
Place garlic in mortar and crush with a pestle.
Add egg yolks, potato, mustard, vinegar, salt and pepper and mix well.
Slowly add oil to make a thick mayonnaise.
Transfer to a jar, cover and refrigerate until required.
Serve with carrot and courgette sticks.
To boil potatoes:
Place potatoes in a saucepan and add sufficient lightly salted cold water to just cover.
Place a lid on the saucepan and bring to the boil as quickly as possible, reduce heat and simmer gently.
Cook for 15-20 minutes or until tender when tested with a skewer or tip of a knife.
Add extra boiling water if necessary. Drain and serve.
Note: Always simmer vegetables as vigorous boiling will cause some vegetables to break up.
Nutrition Information Panel
|- saturated fat||2.6g|