Turmeric & gar­lic aioli

Taste - - Local Picnic Lunch -

READY IN 5 min­utes MAKES 11/2 cups VEG­E­TAR­IAN GLUTEN FREE

This vi­brant aioli is fra­grant in flavour and silky in tex­ture. You’ll want to slather it on ev­ery­thing.

2 free-range egg yolks, at room tem­per­a­ture 2 cloves gar­lic, roughly chopped 2 tsp ground turmeric Zest and juice 1 lemon Sea salt 1 cup mild olive oil

1 Place the egg yolks, gar­lic, turmeric and lemon zest in a blender. Add a pinch of sea salt and freshly ground black pep­per. 2 Be­gin to blend on low and start to pour in the olive oil in a slow, steady trickle. You will know the aioli is ready when the con­sis­tency be­gins to re­sem­ble a thick, glossy may­on­naise. 3 Lastly, add the lemon juice. Taste and ad­just the sea­son­ings if needed. Aioli will keep for 3-4 days in the fridge.

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