AIOLI
MAKES 1 CUP (250ML)
2 garlic cloves, crushed
2 egg yolks
1 tbs lemon juice
1 cup (250ml) grapeseed oil
Place the garlic, yolks and juice in a small food processor and whiz until smooth. With the motor running, slowly add the oil in a slow steady stream.
Season with salt flakes and freshly ground black pepper. Adjust texture by adding a little hot water if needed, or add a little more lemon juice for acidity.
NOTE: Aioli will keep in a sterilised jar in the fridge for up to 2 weeks.
MINT SAUCE
MAKES ⅔ CUP (160 ML)
This fresher alternative to the usual store-bought varieties suits being drizzled over grilled fish or seafood and, of course, any traditional roast lamb, chicken or pork. For a vegan or vegetarian meal, toss this sauce through a roasted
