Potato Skewers with Mustard Dip
Ingredients
| 2 and 1/4 lbs small new potatoes | ||
| 1/2 lb shallots, peeled and halved | ||
| 2 tbs olive oil | ||
| 1 tbs kosher salt | ||
| black pepper to taste | ||
| 4 garlic cloves, crushed | ||
| 2 egg yolks | ||
| 2 tbs lemon juice | ||
| 1 and 1/4 cups extra virgin olive oil | ||
| 2 tsp whole grain mustard | ||
| kosher salt and black pepper to taste |
Directions:
- Prepare a bbq or preheat the broiler.
- Tmake the dip place the garlic, egg yolks and lemon juice in a blender of food processor and process for just a few seconds until the mixture is smooth and combined.
- Keep the blender or food processor motor running and add the oil very gradually, pouring in a thin stream until the mixture forms a thick glossy cream.
- Transfer to a bowl, add the mustard and stir to combine, then season to taste with salt and pepper.
- Cover and chill until ready to use.
- Par-boil the potatoes in their skins in a pan of boiling water for 5 minutes.
- Drain well and then thread them onto presoaked wooden skewers, alternating with the shallot halves.
- Brush the skewers with olive oil and sprinkle with salt and pepper.
- Cook on the bbq or broil for about 10-12 minutes, turning occasionally.
- Serve with the mustard dip.
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