Easy Aioli
Instructions:
Aïoli (ay-OH-lee), a garlic mayonnaise from Provence, is the classic condiment for Bouillabaisse . It’s wonderful as a dip for vegetables and as a sauce for fish or lamb. 11â„8 teaspoons salt 1 head garlic, separated into cloves 1â„2 cup mayonnaise 2 teaspoons fresh lemon juice 1â„2 teaspoon Dijon mustard 1â„8 teaspoon ground red pepper (cayenne) 1â„4 cup extra-virgin olive oil
Makes about 3â„4 cup. Prep: 5 minutes plus cooling Cook: 20 minutes Appetizers
- In 2-quart saucepan, combine 4 cups water and 1 teaspoon salt; heat to boiling over high heat. Add garlic and boil until garlic has softened, about 20 minutes. Drain. When cool enough to handle, squeeze soft garlic from each clove into small bowl.
- In blender, puree garlic, mayonnaise, lemon juice, mustard, remaining 1â„8 teaspoon salt, and ground red pepper until smooth. With blender running, through hole in cover, add oil in slow, steady stream until mixture is thickened. Transfer to bowl; cover and refrigerate up to 4 hours.