SALSA VERDE AIOLI
It felt a tease to bring you along on this occasion and leave you with no way to touch the experience in your own kitchen. I asked Hugo Matheson if I couldn’t please have a recipe perhaps for one of the delectable sauces they serve up with the pork that make the dishes sing. He kindly obliged, giving credit to Kyle Mendenhall, The Kitchen’s Executive Chef for supplying the recipe for this delicious aioli sauce. It would be perfect on so many dishes but for a taste of the Pig Roast maybe on a simple pork tenderloin (perhaps from a charcoal grill to savor the smell of the smoky fire). It is a simple to make sauce, very much like a pesto.
This recipe was reduced from a professional chef size batch to that for the home cook. Makes approximately 1 1/2 cups.
Servings 1 cups
- 1 tablespoons Dijon mustard
- 1 large clove garlic chopped
- 1 cup extra virgin olive oil
- ½ ounce fresh mint
- 1 ounce fresh Italian parsley
- 1 tablespoon red wine
- Dash apple cider vinegar
- Salt and pepper to taste
In the bowl of a food processor combine the Dijon mustard, garlic and 1/3 cup of the extra virgin olive oil and puree.
Add the mint and parsley and process into a paste.
Slowly pour in the rest of the oil. Add the red wine and vinegar. Season to taste.
Calories: 238kcal | Carbohydrates: 6g | Protein: 2g | Fat: 23g | Saturated Fat: 3g | Sodium: 192mg | Potassium: 238mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2990IU | Vitamin C: 43mg | Calcium: 74mg | Iron: 3mg