Aioli

Same old chicken, same old fish…not anymore. Aioli, aka garlic mayonnaise, makes everything taste good. And while a stick blender or food processor makes it real easy some determined whisking will work just fine.

After mashing a few garlic cloves whisk together a half a teaspoon of Dijon mustard, an egg yolk, and the juice from a couple of lemon wedges. Very slowly add about a half a cup of extra virgin olive oil to the mixture while whisking to a loose mayonnaise consistency. If you’re using a stick blender it’s handy to make it in a mason jar. Finish by adding the mashed garlic, kosher salt and black pepper to taste, then chill for at least half an hour before serving.