Grilled Steak Salad with Beets and Scallions
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Ballymaloe, Co. Cork, Ireland
If you don't feel like making aioli, use prepared mayonnaise and season it with mustard and garlic.
Ingredients
1/2 cup beef or chicken stock or low-sodium chicken broth
1 large egg yolk
1 teaspoon Dijon mustard
1/2 cup vegetable oil
2 teaspoons fresh lemon juice
1 small garlic clove, finely grated
Kosher salt, freshly ground pepper
1 freshly ground pepper
Instructions
Bring stock to a simmer in a small saucepan over medium-low heat; cook until reduced by half, about 5 minutes.
Whisk egg yolk and mustard in a bowl. Whisking constantly, gradually add oil, drop by drop at first, until mixture is very thick. Whisk in lemon juice and garlic; season with salt and pepper. Stir in stock.
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