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Ингредиенты
- 4 x Red-skinned or possibly Yukon gold potatoes Watercress and flatleaf parsley
- 1 x egg yolk
- 2 tsp /30ml lemon juice, well strained
- 6 clv garlic
- 1/4 tsp salt
- 1 x few grindings white pepper
- 1/2 tsp Dijon mustard
- 1 c. /250ml extra virgin olive oil
Инструкции
- Scrub potatoes and simmer till tender all the way through, about an hour. Keep hot.
- Drop the egg yolk, lemon juice, garlic, salt, pepper and mustard into a blender or possibly food processor. (Freeze the white to use another time, or possibly add in it to your scrambled Large eggs at breakfast tomorrow.)
- Whiz till well emulsified. With the blender running, start adding the extra virgin olive oil a few drops at a time. As it emulsifies, you can start adding it in a thin stream. Keep an eye on it, to make sure it emulsifies well and you don't add in the oil to fast. When done, taste it and adjust seasoning.
- Quarter the potatoes and cover with the aioli mayonnaise. Garnish with fresh oregano sprigs and Italian parsley. This is a lovely accompaniment to a nice, very rare steak.
