INGREDIENTS
2 cloves garlic, crushed
1 teaspoon Dijon mustard
1 egg yolk
1 whole egg
150 ml vegetable oil
50 ml olive oil
1/3 cup chopped mint
2 tablespoons lemon juice
sea salt and freshly ground pepper
METHOD
Put the garlic, mustard, egg yolk and whole egg in a food processor and blend. With the motor running, slowly drizzle in the combined oils to form a thick emulsion. Add the mint and lemon juice and season. Process again until the mint is well combined.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!