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.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.