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.
With so much rich history, there’s plenty to take in downtown and in the Vista, and with the ever-growing number of restaurants and bars, there are numerous places to wet one’s whistle or grab a bite to eat.