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2 Comments

  1. Avatar Sandra Piddock
    November 18, 2014 @ 9:49 am

    Elle, I’ve never tried to make the traditional one – must have a go some time if my wrists will let me. However, I often make the cheat’s one, and a chef friend told me to add a splash of lemon juice and some fresh parsley to kill the garlic breath. It works, and it gives it that extra bite too.

    Another way I use it is on tuna sandwiches instead of butter. Works with ham and cheese as well. Great post – you really must make time for more blogging honey x

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    • Avatar Elle Draper
      November 18, 2014 @ 10:09 am

      Yeah – the pounding is a killer on the wrists. You could transfer it to a food mixer when at the oil adding stage – but where’s the fun in that?
      We use it on burgers, with fish, in soups… and loads of other dishes. Bloomin lovely!
      E x

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