1/2 pineapple, peeled and diced
1 lemon, juice only
1 egg yolk
olive oil, as needed
1 handful of coriander leaves, picked and roughly chopped
1/4 red chilli, finely chopped, to garnish
1 lemon, juice only
1 egg yolk
olive oil, as needed
1 handful of coriander leaves, picked and roughly chopped
1/4 red chilli, finely chopped, to garnish
method
1. Place the pineapple, lemon juice and egg yolk into a liquidiser, and blend until smooth.
2. Gradually add enough olive oil to emulsify and thicken the sauce.
3. Place the coriander leaves into a serving bowl, pour the sauce over the top, and mix well.
4. Sprinkle the chilli over the top, to garnish.
2. Gradually add enough olive oil to emulsify and thicken the sauce.
3. Place the coriander leaves into a serving bowl, pour the sauce over the top, and mix well.
4. Sprinkle the chilli over the top, to garnish.
serving amount
serves 2
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
