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.
The micro-distilling scene in the Midlands continues to grow as a handful of locally-owned businesses are producing spirits to satisfy the market of patrons looking for hand-crafted moonshine, vodkas, rums and bourbons.