 |
Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
This is to go with my Prawn and Cauliflower Salad recipe but would go well with any seafood Ingredients:
2 egg yolks |
1/2 lemon, juice of |
1 teaspoon hot english mustard |
white pepper |
minted olive oil |
1 cup extra virgin olive oil |
1 cup tightly packed mint leaf |
Directions:
1. Place the egg yolks in a bowl and use a whisk to mix in the lemon juice, mustard and a little salt.
2. Beat continuously, adding minted oil 1 tablespoon at a time until all the oil is incorporated and the mixture is smooth and creamy.
3. Minted olive oil instructions.
4. bring the oil slowly to temp of 70-80d in a pan.
5. If you don't have a thermometer, don't boil it, it is better to be colder than too hot.
6. Place the mint in a heatproof bowl and poor the oil over it, mix well and allow to cool.
7. Strain oil into a jar and discard the mint.
|
|