Le Food Snob

 

20131229-224351.jpgThe 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.).

20131229-224342.jpg

ingredients.

  • 1/4 c. mayo
  • 1 tsp. Dijon mustard
  • 1 clove garlic, crushed
  • juice from 1/2 small lemon
  • salt and pepper, to taste

directions.

Whisk together all ingredients until completely combined.

Recipe rating: 

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