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 ...