Hangoli - For all barbecuing

Hangoli - For all barbecuing

M.Isaksson

All summer barbecue dishes can be enhanced with garlic mayonnaise, "aioli", which is seasoned with Hango Mustard and parsley. The mayonnaise can be made in a cold stone mortar, as genuine aioli is made, or in a food processor.

  • 2 egg yolks
  • 1 ¬Ĺ dl oil
  • 1 tbsp vinegar
  • 2 cloves of garlic (or according to taste)
  • Parsley
  • 2 tsp Hango Mustard

Mix the yolks with the vinegar, fresh garlic and Hango Mustard quickly in a food processor or in the mortar.... add oil.... Serve with barbecue dishes or on a slice of warm or toasted bread.