
Garlic Bread
35m
Crispy bread au gratin with aioli. Perfect to complete a BBQ.
Inspired by the side dish of the classic Brazilian barbecue.
Add 10 small waxy potatoes to a saucepan filled with cool water
Add 2 pinches of salt
Bring to a boil and cook the potatoes until fork tender. Remove from water. The cooked potatoes are ready
Crack 1 egg and separate the yolk
Add 1 tbsp of dijon mustard to a medium bowl
Add the egg yolk. Whisk to combine
Add ⅓ cup of vegetable oil in a thin stream while whisking until well emulsified
Add 1 tbsp of lime juice
Add salt and black pepper to taste and whisk to combine. The mayonnaise is ready
Peel 1 garlic clove
Grate the garlic
Peel and mash ¼ cup of the potatoes
Mix 3 tbsp of mayonnaise with the potatoes
The aioli is ready
Spread ½ tbsp of the aioli on each of the 3 slices of sourdough bread
Grill the slices on a hot skillet, aioli side down. Flip when golden
Keep flipping the slices until golden and crispy on both sides
Plate it and garnish with parsley leaves to taste. The garlic bread is ready
Enjoy it as a starter or as a side dish to your Sunday barbecue!
Yield 1 person
Sourdough Bread
3 slicesParsley
to taste
Cooked Potatoes
Small Waxy Potato
10Salt
2 pinches
Classic Mayonnaise
Egg
1Dijon Mustard
1 tbspVegetable Oil
⅓ cupLime Juice
1 tbspSalt
to tasteBlack Pepper
To taste
Aioli
Garlic
1 clove
Equipment
Whisk