Herby? Garlicky? Yup, ticks all the boxes… yum yum yum! Hooray for mayonnaise! You can use any long beans for this – we were juts lucky to have a few brightly coloured Dragon’s Tongue beans to use alongside some runner beans.
Fresh from the garden: Dragon’s tongue beans (and other long beans) lemon, eggs, basil, garlic
Recipe source: Melissa
Serves: 2 as a side dish
What to do:
- Fill up the saucepan with cold water, put the lid on and set to boil.
- Wash and drain the beans, then snip off the stalk end.
- When the water in saucepan is boiling, add a teaspoon of salt and the whole beans. Cook the beans for 3 minutes, then drain and refresh in a bowl of cold water. Drain again.
- Meanwhile for the aioli, pick the basil leaves, wash them well, spin them dry and finely snip with scissors into 5mm ribbons.
- Cut the lemon in half and juice a half.
- Smash the garlic clove, peel it and squeeze it through the garlic press.
- Carefully separate one egg and reserve the yolk in a small bowl.
- Into the stick blender cup add the whole egg, the egg yolk, the mustard and a teaspoon of lemon juice. Whizz together until all is combined.
- Measure the rice bran oil, then get a friend to help super-slowly stream in the oil into the egg mixture while you are whizzing (this takes a few minutes so don’t rush it).
- To make this mayo into an aioli, slowly add in another teaspoon of lemon juice, the pressed garlic, the chopped basil and a good sprinkle of salt and pepper. Blend until smooth. Taste and check if it needs any more lemon juice or salt and adjust if needed.
- Divide the beans among serving plates and drizzle the mayo over one end of each plate and serve.
- Any spare aioli can be stored in an air-tight glass jar in the fridge for 3 days.
Notes: What is aioli? Why is it different to mayonnaise? What else could you serve it with? What could you make with the leftover egg whites?