Categories: Sides
Ingredients
- For the dip:
- 4 garlic cloves, crushed
- 2 egg yolks
- 2 tbsp lemon juice
- 1 1/4 cups olive oil
- 2 tsp whole-grain mustard
- salt and pepper
- For the skewers:
- 2 1/4 lb small new potatoes
- 7 oz shallots, halved
- 2 tbsp olive oil
- 1 tbsp sea salt
Directions
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Prepare the barbecue for cooking the skewers before you begin. To make the dip, place the garlic, egg yolks and lemon juice in a blender or a food processor fitted with the metal blade and process for a few seconds until the mixture is smooth.
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Keep the blender motor running and add the oil very gradually, pouring it in a thin stream, until the mixture forms a thick, glossy cream. Add the mustard and stir the ingredients together, then season with salt and pepper. Chill until ready to use.
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Par-boil the potatoes in their skins in boiling water for 5 minutes. Drain well and then thread them on to metal skewers alternating with the shallots.
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Brush the skewers with oil and sprinkle with salt. Grill for 10-12 minutes, turning occasionally. Serve with the dip.