AIOLI & VEGETABLES
Makes about 1½ cups
4 cloves garlic, peeled
2 egg yolks
1 potato, peeled & cooked
1 tsp Dijon mustard
¼ cup white vinegar
freshly ground black pepper, to taste
1 cup canola oil
Place garlic in mortar & crush with a pestle.
Add egg yolks, potato, mustard, vinegar, salt & pepper & mix well.
Slowly add oil to make a thick mayonnaise.
Transfer to a jar, cover & refrigerate until required.
Serve with carrot & courgette sticks.
To boil potatoes:
Place potatoes in a saucepan & add sufficient lightly salted cold water to just cover.
Place a lid on the saucepan & bring to the boil as quickly as possible, reduce heat & 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 & serve.
Note: Always simmer vegetables as vigorous boiling will cause some vegetables to break up.