Kambrook KBL120 Balsamic and Caramelised Garlic Dressing, Dill and Garlic Aioli, Makes 1 cup

Balsamic and Caramelised Garlic Dressing

Makes 1 cup

½cup balsamic vinegar

½cup extra virgin olive oil

8 cloves garlic, oven roasted in skin

1 tbsp brown sugar

1 tbsp flaked salt

1.Place the vinegar, oil, garlic, sugar and salt into the blender jug; securely seal the lid onto the blender.

2.Secure the blender jug onto the motor base and turn the speed control dial to the ‘LOW’ setting for 10 seconds or until garlic is completely blended

3.Remove the lid and pour over a garden salad. Serve immediately.

NOTE: Wrap the cloves in aluminium foil and bake them for approximately 15 minutes

at 190˚C.

NOTE: If not serving dressing immediately, keep in an air tight jar in the refrigerator for up to

7 days.

Dill and Garlic Aioli

Makes 1 ½ cups

1 egg yolk (from 59g free range egg) 60ml lemon juice

250ml light olive oil

2 tsp dill, roughly chopped

1 clove garlic, minced

1.Place the egg and lemon juice into the blender jug; securely seal the lid onto the blender.

2.Secure the blender jug onto the motor base and turn the speed control dial to the ‘HIGH’ setting for 10 seconds or until the mixture is fluffy.

3.Remove the lid and slowly pour the olive oil in a thin stream over

60 seconds.

4.Add the dill and garlic and turn the settings dial to the ‘LOW’ setting for 5 seconds to combine.

5.Spread onto sandwiches, stir through potatoes or serve with salad.

NOTE: If not serving aioli immediately, keep it in an airtight jar in the refrigerator for up to 14 days.

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