Lea And Perrins Aioli Recipes

WALT'S WHARF LEA & PERRINS SAUCE RECIPE - (4.3/5)

Steps:

• Mix all ingredients. Store sauce in fridge. Use to dip oak grilled or steamed artichokes

LEA & PERRINS MEATLOAF

Steps:

• Heat oven to 375°F.
• Mix ingredients just until blended.
• Shape into loaf in 13x9-inch shallow baking dish sprayed with cooking spray.
• Bake 1 hour or until done (160ºF).

LEA & PERRINS MARINADE

Steps:

• In large, shallow non-aluminum baking dish or plastic bag, pour marinade over steak(s); turn to coat. marinate in refrigerator for 30 minutes. Remove steak(s); discard marinade. Grill or broil to preferred doneness, brushing frequently with additional Leaq & Perrins.

AïOLI

Steps:

• In a small bowl pour 1 tbsp of boiling water over the saffron and set aside. Put the garlic, egg yolks and mustard into a food processor or blender. Blitz into a paste and very slowly dribble in the olive oil to make a thick mayonnaise-style sauce. When everything's come together add the saffron, saffron water and lemon juice, then season to taste. The aïoli will keep covered in the fridge for up to 2 days.

LEA & PERRINS MEATLOAF

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, combine all ingredients.
• In 13 x 9" baking or roasting pan, shape into a loaf. SPrinkle top with additional Worcestershire sauce.
• Bake uncovered 1 hour or until done. Let stand 10 minutes before serving.

WALT'S OAK GRILLED ARTICHOKES RECIPE - (3.3/5)

Steps:

• Cut the artichokes into quarters and steam, boil or microwave the artichokes until they are tender and the leaves are easy to pull from the flower. Grill over a barbeque basting with garlic butter until the artichokes are hot. Mix all the sauce ingrediants and store to serve cold.

LEA AND PERRINS AIOLI RECIPE

Steps:

• Mix all the ingredients together and chill.