Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
Oyster knife, Cutter
How it's done
Puree the egg yolk, mustard, balsamic, garlic and chilli flakes in a blender. Add the oil drop by drop to begin with, then more gradually, pureeing constantly to form a thick aioli, season.
Mix the sprouts, oil, honey and salt on a baking tray lined with baking paper.
Approx. 50 mins. in the centre of an oven preheated to 220°C.
Transfer the sprouts to a platter. Serve with the aioli.
|Serve with:||Serve with precooked, crispy fried rice with chilli and fleur de sel.|
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