Boiled Potatoes Aioli Recipe

• 4 x Red-skinned or possibly Yukon gold potatoes Watercress and flatleaf parsley
• 1 x egg yolk
• 2 tsp /30ml lemon juice, well strained
• 6 clv garlic
• 1/4 tsp salt
• 1 x few grindings white pepper
• 1/2 tsp Dijon mustard
• 1 c. /250ml extra virgin olive oil

1. Scrub potatoes and simmer till tender all the way through, about an hour.
2. Keep hot.
3. Drop the egg yolk, lemon juice, garlic, salt, pepper and mustard into a blender or possibly food processor.
4. (Freeze the white to use another time, or possibly add in it to your scrambled Large eggs at breakfast tomorrow.)
5. Whiz till well emulsified.
6. With the blender running, start adding the extra virgin olive oil a few drops at a time.
7. As it emulsifies, you can start adding it in a thin stream.
8. Keep an eye on it, to make sure it emulsifies well and you don't add in the oil to fast.
9. When done, taste it and adjust seasoning.
10. Quarter the potatoes and cover with the aioli mayonnaise.
11. Garnish with fresh oregano sprigs and Italian parsley.
12. This is a lovely accompaniment to a nice, very rare steak.

redskinned, egg yolk, lemon juice, garlic, salt, grindings white pepper, mustard, olive oil

Taken from cookeatshare.com/recipes/boiled-potatoes-aioli-88784 (may not work)