Garlic Mayo with Potatoes
- For the aioli
- 2 egg yolks
- 4 cloves garlic cloves (crushed)
- 1 tsp mustard powder
- 1 tsp salt
- ½ cup Nut oil
- ½ cup olive oil
- white wine vinegar
- 0.55 bunch mint (finely chopped)
- In addition
- 5 cups new potatoes (scrubbed)
Cook the potatoes in boiling salted water, lid on, for 20 minutes or until tender to the point of a knife.
Drain thoroughly, then return to the pan. Add the butter and seasoning and swirl to coat the potatoes.
Place the egg yolks in a bowl with the garlic, mustard powder, salt and pepper. Whisk well.
Using an electric whisk or hand whisk, pour in the oils one drop at a time, whisking each one in thoroughly.
Once the mixture begins to thicken, then add the oil a little faster, whisking well.
After half the oil has been added, stir in 1 tsp of vinegar. Add the remaining oil in a thin trickle, constantly whisking. Season and add the mint.
If the mixture curdles, put an egg yolk in a clean bowl, add the curdled mixture drop by drop whisking it in, then continue with the remaining oil. Serve hot with the aioli.