Its been a while since my last post, blame the change in seasons and all that! Its gotten so lovely and warm since my last post that tonight we are having our first BBQ of the season, hurrah! We love BBQs!
Yesterday I whipped up a jar of Aioli in my trusty food processor, it is just delicious! Made with Extra Light Olive Oil you can be sure its good for you but without the strong Olive Oil taste. I will be using it tonight in my Egg Salad & for the first time in my Potato Salad (I usually use a mix of Mayo & Sour Cream but Aioli is so yummy so why not!?)
You will need:
2 Free Range Eggs
1 Tbsp White Vinegar
1/2 tsp Mustard Powder
1/2 tsp Garlic Powder
1/2 tsp Salt
1 Cup Extra Mild/Extra Light Olive Oil (I used Lupi Brand)
1 Tbsp Yellow Mustard Seeds
Pop your Eggs, Vinegar, Mustard Powder, Garlic Powder and Salt in your Food Processor and Blitz until combined. With the motor running on a low speed you want to add the first half of your Oil in drips. This part is very important so the Oil and Egg can Emulsify (I poured mine from my measuring cup so that it dripped off the underside) Once the first half is in you can pour the 2nd half in a little quicker in a steady stream. Keep Blitzing until all the Oil has emulsified and the Aoili is thick. Finally stir through the Mustard Seeds and into a Sterilized Jar it goes. Store in the fridge and consume within 2 weeks.