The Garlic Aioli shown above was spread atop the roasted asparagus made for Christmas day dinner. I felt it was important to call out the uses of garlic (other than as a fabulous glaze for roasted asparagus). You can eat it with roasted Brussels sprouts (I’m so trying this next time I make roasted Brussels sprouts). Atop seared steak (yes please!). As an accompaniment to zucchini fries (ding, ding, ding!). In place of mayo (or butter) on a Philly Cheesesteak (To. Die. For.).
ingredients.
- ¼ c. mayo
- 1 tsp. Dijon mustard
- 1 clove garlic, crushed
- juice from ½ small lemon
- salt and pepper, to taste
directions.
Whisk together all ingredients until completely combined.
Recipe rating:
Food Snob 