Name: Welly Sauce (arugula and garlic)
Prep time: 5 min
Total time: 5 min
Yield: 6 servings
Cuisine: italian
Ingredients: 2 Eggs; 180 g Extravirgin olive oil; 4 cloves Garlic; 1 fistful Rocket; q.s. Salt; q.s. Pepper (optional)

Yield: 6 servings

Total time: 5 min

Preparation time: 5 min

Difficulty:

Cost:

Weight per serving: 60 g

Energy: 295 Kcal

Carbohydrates: 0 g

Fats: 32 g

Proteins: 3 g

Volleyball: 50 min

Allergens: Eggs

Diet: Vegetarian, Lactose-free, Gluten-free

Ingredients

Portions for 6 servings

6

Eggs

2

Extravirgin olive oil

180 g

Garlic

4 cloves

Rocket

1 fistful

Salt

q.s.

Pepper (optional)

q.s.

Directions

It takes 4 steps in 5 min

1 - Break the eggs and place them in the beaker of the immersion blender

2 - Add the garlic, arugula, a pinch of salt, and, if desired, also the pepper

3 - Start blending with the immersion blender and slowly drizzle in the oil until the mayonnaise is perfectly emulsified

Tip: Many people use seed oil because it has a milder flavor, but I prefer a stronger taste, so I use good extra virgin olive oil

4 - Taste and adjust the salt and pepper, then refrigerate. The sauce can be kept, well sealed, in the refrigerator for 2 to 3 days

Cost

The only ingredient with a high cost is extra virgin olive oil, but we are talking about limited quantities, so the entire recipe costs around 2-3 euros