Take a few minutes to turn mayonnaise into something special. Aioli is a flavorful topping for steamed vegetables of all types, potatoes, hard-boiled eggs, fish, and shrimp, as well as a dressing for a simple salad, a dip for artichokes—even a sandwich spread.
Recipe information
Yield
yields 2/3 cup
Ingredients
1/2 cup mayonnaise
1 or 2 tablespoons olive oil (extra-virgin is nice)
1 garlic clove, pressed
1 tablespoon lemon juice
1 tablespoon minced fresh dill or tarragon (1 teaspoon dried dill)
1 tablespoon minced parsley and/or scallions (optional)
Dash of black pepper
Preparation
Step 1
Whisk together the ingredients in a small bowl. Keep refrigerated.
Varation: Saffron Aioli
Step 2
Prepare aioli, omitting the herbs. In a cup, crumble a pinch of saffron into a tablespoon of hot water and set aside for a few minutes. Crush the saffron with the back of a spoon to infuse the water with the saffron flavor. Stir the saffron water into the aioli. As it sits, the saffron will continue to bleed into the aioli, so stir before serving.
From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.
