Preparation method

Sauces

• 1 portion of aioli*
• 1 portion of romesco sauce*

Aioli - 4 servings

• Place 3 cloves of garlic, 1 egg, 2 tablespoons of lemon juice and 250ml of sunflower oil In a tall measuring jug. 
• Put the hand blender in and slowly draw up, until a smooth, lumpy garlic mayonnaise. 
• Season the aioli with salt and (white) pepper. Store the aioli in a clean jar in the fridge.

Cream sauce - 4 servings

• Puree in a food processor or with a hand blender, 2 roasted red peppers (from pot) with 4 tablespoons toasted unsalted almonds, ¼ red pepper (without seeds), 2 cloves of garlic and 75 ml olive oil extra virgin. 
• Season the romesco sauce with 2 teaspoons of red wine vinegar and salt and pepper. 
• Store the romesco sauce in a clean jar in the fridge. If the sauce is a little too thick before serving, stir in a little extra olive oil.