Aïoli

The Recycled Cook

Aïoli


Today's blog is just an accompaniment but one that adds a distinctive mediterranean flavour to your dish. 

 For this dip you only need two ingredients, Mayonnaise and garlic.

 I used light Mayonnaise as it is what I had but you can use the full fat person too of course. If you are really adventurous you can make your own, will deal with that in another blog.

 The proportions in this are entirely down to you, crush the garlic cloves with the blade of a large knife. far better than a garlic press.

 Finely chop the garlic and gradually add to the Mayonnaise, make it as strong or weak as you like, taste until you are happy with the balance.

 Mix well and chill i the fridge until ready to use. The longer you leave it the more the flavours will develop.

 Great as an accompaniment to any dish but works particularly well with fish, especially with a French dish called La Bouride which I will cover in a late blog.

You can of course just serve it as a simple spread on crusty bread



 

To make it even more interesting add other ingredients or herbs into the Aioli to change the flavour, Paprika, chilli and curry powder work well.

The three samples below were mixed with Chilli sauce, Marsala and Lemon grass paste.







Chilli Aioli - Marsala Aioli - Lemongrass Aioli

Disclaimer: The suggestions and tips on these blog pages are meant to be used in conjunction with common sense. Keeping your family healthy is the priority. Do not use food that is unfit for human consumption and always follow sensible food hygiene guidelines.

  

http://www.nhs.uk/Livewell/homehygiene/Pages/food-leftovers-safety.aspx


Always be careful in the kitchen, we accept no responsibility for any accidents caused as a direct or indirect result of preparing any of these dishes. 


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