Fuller Bodied Dry White Wines – SIWC 2020

• 750g baby new potatoes, cut in quarters
• Salt and pepper
• 2 tbsp olive oil

For the garlic aïoli:

• 2 large garlic cloves, peeled and crushed
• 1 Tbsp dijon mustard
• 1 large egg, plus 1 egg yolk
• 100ml olive oil
• 100ml pumpkin seed oil
• 1 tbsp lemon juice
• 75g Greek-style lactose-free yoghurt
• ½ tsp Xanthan
• Add 2 Tbsp hot water if the emulsion separates

For the pine nuts:

• 30g olive oil
• 40g pine nuts
• ¼ tsp smoked paprika
• Salt and black pepper

To Serve:

• 200g Jamon Serrano, at room temperature, ~50g/person