Cupuaçu, Garlic and Lemon Aioli With Roasted Potatoes
Ingredients:
1 garlic clove
2 eggs
2 tablespoons lemon juice
2 tablespoons Dijon mustard
3 tablespoons melted cupuaçu butter
¼ teaspoon salt
2 potatoes, cut into sticks
4 tablespoons olive oil
rosemary to taste
Salt tt
Directions:
For the Aioli:
1. In the blender combine eggs, garlic, lemon juice, mustard and salt. Blend until smooth.
2. Keep the blender going and add cupuaçu butter little by little.
3. Refrigerate until hard.
For the potatoes:
1. Preheat the oven at 230C.
2. In a baking sheet combine potatoes, olive oil, salt and rosemary. Bake for 50 minutes or until it gets crunchy.