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
-
25 minSide dishgluten-free bread mix brown, full yogurt, baking powder, fennel seed, salt, traditional olive oil, frozen garden peas, watercress, feta, extra virgin olive oil,gluten-free flat bread with pea spread -
5 minSide dishcoconut, fresh ginger root, garlic, Red pepper, bunch onions, lemon, sesame oil,coconut chutney -
20 minSide dishsweet potato, olive oil, whipped cream, egg, old cheese, nutmeg,smoothed sweet potato -
30 minSide dishWhite bread, semi-skimmed milk, minced meat, egg, garlic, salt, semi-sundried tomatoes, sun-ripened olives, bread-crumbs, butter,meatballs with olive and tomato
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it