Aioli

Jennifer Mac

"Accept that some days you're the pigeon and some days you're the statue." - Roger Anderson
"Lately I am certain I've been more statue than bird and thus, I need comfort food that is especially nice to me. This week I made black bean burgers, french fries, onion rings and aioli to top and dip said food-stuff. If you don't make aioli, give this a go. It will elevate the most basic sandwich, veggies for dip, french fries or salad. I crushed garlic cloves into a paste, added a pinch of salt and blended well. With a whisk, (or food processor), put egg yolks, lemon juice and some dijon mustard (I also added prepared horseradish to this) and the garlic paste together. Whisk in GO-On Tap oo of your choice. I've made this aioli with the meyer lemon, garlic-mushroom and the roasted chili (separately, not together) until the sauce has thickened. Season with salt and pepper and then try to not use the whole batch at once! I like to spread this on a toasty bun for a burger or any sandwich, dip fries and onion rings into or mix it into smashed avocado/guacamole. You could thin this out a bit with more GO-On Tap oo and drizzle over romaine for a ceasar salad or add to hummus for a tangier dip. As always, make this your own. Pour. Savor. Enjoy."

Aioli with Garlic Mushroom Olive Oil

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