This past Sunday we made our first ever Aioli’s. Our herb garden has been doing so well (despite a recent attack on our poor arugula) so we decided to try our hand at one of our favorite sandwich spreads.
Aioli (Recipe adapted from Lynne Vea)
- 1/4 cup chopped fresh herbs
- 3 cloves garlic, minced
- 2 tbsp Extra Virgin Olive Oil
- Juice from 1/2 a lemon
- salt & pepper to taste
- 1/2 cup mayo
In a small bowl combine the herbs, garlic, lemon juice and olive oil, and salt and pepper. Stir well to crush the herb into the oil. Add mayo and mix well. Keep chilled until use.
Note: If you want your herbs to retain their green color, blanch first 10-15 for hearty herbs, 5 seconds at most for basil.
Now let’s get started…
Now we just have to try these delicious aioli’s out!