Le Grand Aioli
|This makes a lot of aioli. Halve the ingredients to serve 2 or 3 as a dip, or as a sauce over poached salmon.|
2 cups mayonnaise
2 Tbsp finely chopped garlic
or to taste
1 cup olive oil
1/4 cup lemon juice
salt & freshly ground pepper
Place mayonnaise in a food processor or blender and add garlic.|
Slowly add olive oil until incorporated.
Stir in lemon juice and salt and pepper.
|Serves 6||from Lucy Waverman Recipes, The Globe and Mail, Saturday July 18, 2009|