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Balsamic and Caramelised
Garlic Dressing
Makes 1 cup
½ cup balsamic vinegar
½ cup 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.