Congee
Congee is served as a breakfast dish in many Asian countries, but the combination of rice,...
Aioli
A real classic. This garlicky sauce can be used as a dip with meat or seafood, or simply on crusty bread. Try it with rice dishes too.
| Ingredients (4 servings) | ||
|---|---|---|
| 2 | egg yolks | |
| 3 | peppercorns | |
| 1 | teaspoon(s) | mustard seeds |
| 2 | tablespoon(s) | lemon juice |
| 300 | ml | olive oil |
| 4 | handful | garlic |
| 1 | pinch(es) | ground saffron |
| salt and pepper | ||
Preparation:
- Put the egg yolks in a bowl. Finely crush the peppercorns, mustard seeds and garlic using a mortar and pestle and add to the bowl.
- Using a whisk, beat the egg yolks with the other ingredients, add the lemon juice and whisk until creamy.
- Now start to whisk in the oil, drop by drop, stirring constantly.
- When the oil has combined well with the egg yolk, slowly pour in the rest of the oil in a thin steady stream, continuing to whisk vigorously until you have a creamy mayonnaise.
- Stir in the saffron and season to taste. Leave the aioli to stand for at least 1 hour before using.