Aïoli
A creamy garlic hit, a perfect dip for steamed spring vegetables
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
No Cook
Vegetarian
- In a small bowl pour 1 tbsp of boiling water over the saffron and set aside. Put the garlic, egg yolks and mustard into a food processor or blender. Blitz into a paste and very slowly dribble in the olive oil to make a thick mayonnaise-style sauce. When everything's come together add the saffron, saffron water and lemon juice, then season to taste. The aïoli will keep covered in the fridge for up to 2 days.
Garlic mashed potatoes
Next time you make mash potatoes, boil up 4 peeled garlic cloves with the potatoes and mash everything together.
Per serving
661 kcalories, protein 2g, carbohydrate 1g, fat 72 g, saturated fat 10.5g, fibre 0.2g, sugar 0.5g, salt 0.3 g
Recipe from Good Food magazine, April 2006.
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http://www.bbcgoodfood.com/recipes/2624/
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Ingredients
- small pinch saffron strands
- 3 garlic cloves , crushed
- 2 egg yolks
- 1 tbsp Dijon mustard
- 300ml olive oil
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
No Cook
Vegetarian
Make ahead and keep
Ingredients
- small pinch saffron strands
- 3 garlic cloves , crushed
- 2 egg yolks
- 1 tbsp Dijon mustard
- 300ml olive oil
Per serving
661 kcalories, protein 2g, carbohydrate 1g, fat 72 g, saturated fat 10.5g, fibre 0.2g, sugar 0.5g, salt 0.3 g
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Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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10 November 2007
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