This sauce is a great condiment for Spanish tortilla, grilled seafood, sandwiches, croistini (thin garlic-rubbed toast), appetizers or dip for crudités.
Number of Servings
2 to 3 large, finely minced garlic cloves, to taste
1/4 teaspoon salt
1 cup quality light or regular mayonnaise
pinch of white ground pepper
2 tablespoons fresh lemon juice
1 tablespoon minced fresh herbs, such as tarragon, parsley or basil, optional
1.With a large sharp knife, finely mince garlic
2.Then using the side of the knife blade, mash it as smoothly as possible with the salt.
3.Scoop garlic into a medium bowl and mix in remaining ingredients.
Aioli can be made several hours ahead.
Cover tightly and chill until served.
Great changes entered the world of cooking in the 1950s. The growth of supermarkets allowed for simplicity and ease in the kitchen, contrasting the complex process of cooking during the 1930s and 1940s.
Helen Clay with Kirstie Boone Photography by Robert Clark
South Carolina is a state noteworthy for its history and tradition. Even in this fast-paced technological age, many hold firm to tradition. Little known, but still practiced in South Carolina, is the process of raising cane for the production of syrup.