Filter
Reset
Sort ByRelevance
JULIESLP
Aioli with mint and watercress
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Mix the egg yolk with the mustard, sunflower oil, garlic, watercress or spinach and mint leaves. Puree with a hand blender until smooth. Season with salt and pepper.
-
Serve the aioli with baguette and raw or blanched vegetables, such as carrots, stalks of celery and cauliflower florets.
Blogs that might be interesting
-
20 minSide dishBroccoli, frozen pea, butter, fresh basil,fresh green puree of peas, broccoli and basil -
30 minSide dishpaprika, mild olive oil, Red pepper, lemon,peppers and peppers with lemon -
10 minSide dishready-to-eat mago, lemon juice, grated ginger, finely chopped red pepper (without seeds), bunch onion,spicy manga dip -
25 minSide dishpotatoes with skin, orange, olive oil, vinegar, garlic, dried oregano, celery, chives, capers, iceberg lettuce, arugula,potato salad with celery, capers and orange dressing
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it