Aioli and vegetables

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Garlic aioli and vegetables

Keep the tasty aioli (made from potato) 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 boiled
1 tsp Dijon mustard
¼ cup white vinegar
pinch salt
freshly ground black pepper, to taste
1 cup canola oil
carrot sticks
courgette sticks

Place garlic in mortar and crush with 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

Per Serving [4 Serves]
Energy1000 kJ
Total fat
– saturated fat
– sugars